• 1-1 1/2 lbs firm tofu
• 1/2 c Soy sauce
• 5 6 T sugar or sweetener
• 2 t Dry mustard
• 4 Cloves garlic or 1/2 tsp Garlic powder
• 2 t Onion powder
• a little water

• 1/2 lb Bean sprouts
• 1 ts Salt; or to taste
• 2 tb Sesame seeds, toasted
• 1/2 ts Garlic powder -Karen says: use REAL garlic
• 1 pn Cayenne pepper, optional
• 1/4 c Finely chopped green onions

• 1/2 lb Fresh spinach
• 1 Scallion
• 1 Clove garlic
• 4 c Water
• 1/2 lb Ground beef
• 1 t Soy sauce
• 1 tb Salt
• Dash pepper

2. Bring the water to a boil. Add the meat and bring to a second boil. Skim off the froth. Add the spinach, scallion, garlic, soy sauce, salt and pepper. Lower the flame and simmer for 10 minutes. Serve immediately.

• 3 lb Pickling cucumbers; peeled
• 1 md Onion; peeled
• 1 tb Kosher salt; plus...
• 1 ts Kosher salt
• 3 1/2 tb Lemon juice
• 1/4 ts Cayenne pepper (or more)
• 2 tb Crushed roasted sesame seeds
• 1 1/2 tb Sesame oil

• 3 Cucumbers
• 5 Chopped green onions
• 4 large Cloves of garlic
• Sesame oil
• 1/4 cup Soy sauce
• 1/4 cup White vinegar
• 1 teaspoon Korean chile powder -- (Mexican won't do, get from Asian food shop)

• 2 tb Glutinous rice
• 1 c Whole mung beans
• 1 c Mung-bean sprouts
• 2 Scallions; thinly sliced
• 1/3 c Green pepper, chopped
• 1/3 c Finely chopped onion
• 1/4 ts Baking soda
• 2 ts Sesame oil
• 1 tb Sesame seeds -- toasted & lightly crushed
• 2 ts Japanese soy sauce
• 1 ts Salt
• 3/4 c Vegetable oil (about) -----------DIPPING SAUCE----------------------------
• 4 tb Japanese soy sauce
• 2 1/2 tb Rice vinegar
• 1 ts Sugar
• 1 tb Minced scallion
• 1 Garlic clove -- peeled and mashed

Blanch bean sprouts in boiling water for 2 minutes; drain. Squeeze out as much moisture as possible, then stir sprouts into the batter along with the scallions, green pepper, onion, baking soda, sesame oil, sesame seeds, soy sauce and salt. Mix well.

Have all cooking paraphernalia ready and at hand. You will need to have near your skillet: 1/4 to 1/2 cup of vegetable oil in a cup or bowl with a small spoon, a larger spoon to spread the batter, the bowl of batter with a 1/3-cup measuring scoop/cup, a metal spatula for turning the pancakes, and a plate on which to place the finished dosas after they are cooked.

Remove roots from spinach, if desired.

In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion and vinegar.

Bring large pot lightly salted water to boil. Add spinach, root ends first, and immerse only until leaves turn bright green. Drain and rinse immediately in cold water. Drain and squeeze out as much water as possible. Place spinach in bowl with soy sauce mixture and toss well.

• 1 lb Fresh spinach
• 3 tb Soy sauce
• 2 tb Sesame oil
• 1 tb Sesame seeds
• 1 ea Clove garlic, crushed
• 1 tb Sugar
• 1 tb White vinegar
• Dash pepper

2. Combine the soy sauce, sesame oil, sesame seeds, garlic, sugar, vinegar and pepper. Mix into the spinach.

Variation: Season the spinach with Chang (meat sauce for vegetables).

• 3 ea Cucumbers
• 1 tb Salt
• 1 ea Clove garlic
• 1/4 ts Salt
• 1 ts Sesame seeds
• 1 ts Sesame oil
• 1/4 ts Cayenne pepper
• 1 ts Sugar

1. Slice the cucumbers in circles. Sprinkle salt over the cucumber slices, mix well and let them stand for 30 minutes. Place the cucumbers in a damp cloth and gently but firmly squeeze out as much water as possible. The less watery the cucumbers, the better tasting the dish.

2. Crush the garlic, then combine it with the cucumbers, salt, sesame seeds, sesame oil, pepper and sugar in a bowl. Mix well.

• 1 oz Chinese dried mushrooms
• 1/2 oz Chinese dried cloud ears
• 1/4 lb Bean thread noodles
• 2 oz Carrot
• 1 Green pepper
• 1 sm Onion
• 2 tb Peanut oil
• 1/2 c Water -----SAUCE-----
• 2 tb Light soy sauce
• 2 tb Dark soy sauce
• 3 tb Sesame oil
• 1 1/2 tb Sesame seeds
• 1 tb Finely chopped garlic
• 1 tb Sugar
• 1 t Freshly ground black pepper

Soak the noodles in a large bowl of very hot water for 15 minutes. When soft, drain well. Cut the noodles into 3-inch lengths, using scissors or a knife.

Peel and finely shred the carrot. Finely shred the pepper and onion.

Heat a wok or large frying pan and add the oil. When moderately hot, add the mushrooms, cloud ears, carrot, onion, green pepper, and water and stir-fry for 5 minutes or until the carrots are cooked.

Mix the salt with enough water to cover all the cabbage in a large bowl.

Soak the cabbage in the brine solution, making sure that all parts are submerged. If they are not, you can restack the cabbage half way through the soaking process, moving bottom chunks to the top, and vice versa.

Leave the cabbage for 2-4 hours. At the end of this time, the cabbage should be wilted, supple, limp and salty in taste. (optional: A trick from my grandmother is to lightly salt each stalk of each leaf which is much thicker than the leafy part in order that the leafy part and stalk are evenly seasoned. So to do this you must rub pickling salt sparsely on each of the stalks. This is done midway through the soaking when the leaves are manageable wilted. )

Reserve some of the brine solution. Rinse the cabbage and then cut into bite size pieces about an inch and a half long and drain the cabbage. Discard the centre core.

In the mean time, prepare the daikon raddish and the pepper sauce/paste.

The daikon must either be shredded into julienne strips. Add to the daikon: red pepper flakes, red pepper, minced garlic, minced ginger, julienned green onion, salt to taste (1 Tbsp) and sugar, then toss. If you are using your hands, beware of the the hot pepper. This is where gloves come in handy.

Finally, thoroughly mix the pepper mixture with the cabbage by tossing. Then check for salt and red pepper and seasoning in general and adjust if necessary. Then pack into glass jars. The mixture should have a liquid sauce in the jar and more will form as it sits. It is important that the mixture is in a sauce. Should you need to add more liquid, take some reserved brine and rinse the final mixing bowl and add to bottles so that all the cabbage pieces are just submerged in liquid. You can keep a bottle outside for a day to help it ripen more quickly, otherwise store in the refrigerator, tightly capped.

The taste changes as it ripens. It is initially like a salad and then ferments to taste more sour. Kim chee compliments meals served with rice. It is a Korean staple. It is also good fried with butter or sesame oil, or stir fried with pork and tofu.