South Korea's spicy national dish.
1 cup kochukaru
1 cup onion, peeled
1/2 cup water
15 garlic cloves, peeled
1/4 cup peeled and chopped fresh ginger
2 tbsp kosher salt
2 tbsp sugar
1/4 cup plus 2 tbsp fish sauce
2 tbsp oyster sauce
2 tbsp natural rice vinegar (not seasoned)
1 tbsp soy sauce
1 tbsp kosher salt
4 cup water
1 large napa cabbage
1/2 bunch fresh chives, cut into 1″ batons
1/2 cup jarred oysters
1 tbsp salted baby shrimp
Step 1: Put all the ingredients for the paste in a blender, purée and set aside.
Step 2: In a bowl large enough to hold the cabbage, mix the water with the salt. Split the cabbage in half and soak it in the salted water for 2 – 3 hours at room temperature.
Step 3: Drain the cabbage. Mix 1/2 cup of the paste, the chives, oysters and salted shrimp and layer between the leaves of the cabbage. Coat the exterior of the cabbage with the remaining paste. This is when you cut off a leaf and taste.
Step 4: Stuff the cabbage into a gallon-size glass pickle jar and seal tightly. If it doesn’t fit, you can cut the cabbage in half again.
Step 5: Keep the jar at room temperature for 2 days, then put it in the refrigerator. It will be ready to eat in about 2 weeks and can be kept refrigerated indefinitely. Makes 1 big jar.
See more recipes from L.A. Son.
Reprinted with permission from L.A. Son: My Life, My City, My Food (2013, Harper Collins Canada).