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1
In a saucepan over medium-high heat, add soy sauce, mirin, sake, water, brown sugar, pear, ginger, and garlic.
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2
Bring to a boil, reduce heat, and simmer for about 20 minutes.
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3
Puree in a blender and allow to cool.
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4
Place the sliced tenderloin and the butterflied shrimp in separate shallow dishes.
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5
Pour the puree over them, cover, and allow to marinate for 20 minutes.
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6
Combine the chili paste, sesame oil, sesame seeds, and scallions.
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7
Place the short ribs meat side down on a cutting board.
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8
With a sharp knife slice between the bone and the meat but do not cut all the way through.
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9
Open like a book and carefully run the knife in the opposite direction to cut the meat in half, again not going all the way through.
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10
You should now have a long flat piece of meat, about the thickness of the bone.
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11
You can grill the short ribs in large pieces or cut the meat into smaller bite-sized pieces.
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12
Place the short ribs and lamb chops in separate shallow dishes and toss with the spicy marinade.
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13
Cover and marinate for 20 minutes.
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14
Heat the grill, a grill pan, a cast iron skillet, or an electric tabletop grill.
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15
Grill the meats and shrimp until they are cooked to your liking.
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16
Serve as you cook them accompanied by a platter of mixed lettuce leaves, mint leaves, shiso or basil leaves, and sliced hot peppers, as well as small bowls of soy sauce and hot sauce.
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17
Also serve the Quick Spicy Kimchee, Sweet Pickled Daikon, and Cool Sesame Cucumbers in their own dishes.
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18
Take a lettuce leaf in your hand.
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19
Put 1 or 2 pieces of meat or shrimp and top this with any combination of the condiments.
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20
Wrap the lettuce around the meat and eat out of hand.
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21
1 head Napa cabbage, about 1 to 1 1/2 pounds
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22
1/4 cup kosher salt
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23
1/2 cup rice vinegar
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24
1 tablespoon sugar
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25
2 tablespoons hot chili paste (recommended: Srirachi Hot Chili Paste)
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26
1-inch piece fresh ginger, grated
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27
2 cloves garlic, finely chopped
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28
2 scallions, finely sliced
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29
Remove outer leaves from cabbage.
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30
Cut cabbage in quarters and remove the tough inner core.
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31
Slice across sections into 1/2-inch slices.
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32
Put into a colander, add salt, and mix well.
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33
Place over a bowl and let drain, covered, until wilted, about 2 hours.
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34
In a large bowl combine the vinegar and sugar and stir to dissolve.
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35
Add the chili paste, ginger, garlic, and scallions and stir.
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36
Rinse the salt off the cabbage with a couple of changes of water.
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37
Dry well and add to the vinegar mixture; stir well to combine.
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38
Put into a sterilized glass jar and pack the cabbage down; add enough water to cover.
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39
Close the jar and refrigerate for at least 4 hours.
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40
This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.
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41
1 cup rice vinegar
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42
1 cup water
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43
1 cup sugar
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44
1/4 teaspoon turmeric
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45
1 pound daikon radish
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46
1/4 cup kosher salt
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47
In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric.
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48
Bring to a boil, stirring to dissolve the sugar.
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49
Remove from heat and allow it to cool.
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50
Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds.
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51
(If your daikon is very large, slice the rounds into semicircles.)
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52
Place in a colander with salt and mix well.
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53
Place the colander over a bowl and let drain for 1 hour.
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54
Rinse the salt off with a couple of changes of water and dry the daikon well.
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55
Put into a sterilized glass jar.
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56
Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices.
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57
Refrigerate at least 4 hours, preferably overnight.
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58
Will keep for about 2 weeks.
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59
2 regular or English cucumbers
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60
2 tablespoons low sodium soy sauce
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1 tablespoon toasted sesame oil
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62
1 teaspoon toasted sesame seeds
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63
1/2 bunch fresh mint, leaves only
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64
Kosher salt
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65
Slice the cucumber into thin rounds.
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66
Put them into a bowl and toss them with the soy sauce, sesame oil, sesame seeds, mint leaves and salt, to taste.
