Kimchi

Ingredients

1 head napa cabbage, shredded and rinsed
1 small radish, cubed
coarse salt to taste
6 cloves garlic, peeled
1 small white onion
1 (1 inch) piece fresh ginger
1 tablespoon rice vinegar
¼ cup water, or as needed
1 ripe persimmon, chopped
1 cucumber, chopped (Optional)
3 medium green onions, minced
1 pinch red pepper flakes, or to taste

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Red Pepper Flake

How to Cook Kimchi

Step 1

Place cabbage and radish in a large colander. Sprinkle liberally with salt and mix to combine. Set aside for 1 hour. Add additional salt, mix, and set aside 1 hour more. Rinse cabbage and let drain.

Step 2

Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender. Add water and blend aromatic mixture on high power.

Step 3

Transfer drained cabbage to a large bowl and add aromatic mixture. Add persimmon, cucumber, green onions, and red pepper flakes and mix well.

Step 4

Transfer kimchi to airtight containers and refrigerate for 3 days.

Samgyeopsal

Ingredients
1 teaspoon dried thyme
1 teaspoon dried dill weed
1 teaspoon dried rosemary
1 teaspoon garlic powder
2 pounds pork belly strips
1 cup chopped kimchi
1 bulb garlic, cloves separated and peeled
3 scallions (pajori), chopped

Samjang Dipping Sauce:
2 tablespoons doenjang (Korean soybean paste)
2 tablespoons gochujang (Korean hot pepper paste), or more to taste
1 tablespoon sesame oil
2 cloves garlic, minced
1 ½ teaspoon sesame seeds
1 teaspoon rice wine
1 teaspoon brown sugar

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Thyme

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Dill Weed

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Rosemary

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Brown Sugar

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Garlic Powder

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Sesame Seed

How to Cook Samgyeopsal

Step 1
Mix thyme, dill, rosemary, and garlic powder together in a small bowl. Rub over both sides of each pork belly strip. Let stand at room temperature, about 15 minutes.
Step 2
Heat a large skillet over medium-high heat. Cook pork belly strips until well browned, about 7 minutes per side. Transfer to a paper towel-lined plate, reserving some grease in the skillet. Cut strips into bite-sized pieces.
Step 3
Saute kimchi, garlic cloves, and scallions in the reserved grease over medium-high heat until starting to brown, about 3 minutes. Drain on a paper towel-lined plate.
Step 4
Mix doenjang, gochujang, sesame oil, minced garlic, sesame seeds, rice wine, and brown sugar in a bowl to make ssamjang sauce.
Step 5
Serve pork belly strips with kimchi, garlic, scallions, and ssamjang sauce.