ChuckwagonCookie's Authentic Korean Kimchi

The timeless Korean staple of fermented cabbage! This is my award-winning recipe! Makes about enough to fill a half gallon jar. Traditionally the cabbage is not cut; the seasonings are spread between each leaf. However, cutting the cabbage is much easier and more common now.The Korean chili powder (gochutgaru) is essential, you can not substitute! Check local Asian grocery stores or order online. -- posted by ChuckWagonCookie

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Daeji Bulgogi (Spicy Korean Pork Barbecue)

This is an awesome recipe. It comes together fairly quickly, perfect for a week night meal. It is quite spicy, with the addition of sambal olek and red pepper flakes. So if you don't want it too spicy, cut back a bit. I have also made this like a stir fry and it comes out great. It's originally from http://www.myrecipes.com/recipe/daeji-bulgogi-spicy-korean-pork-barbecue-10000000429502/. It's become a part of our dinner rotation.The prep time includes having to thaw the pork then freeze for a bit to make cutting easier. Although i just skip this step and cut it after it's thawed. Doesn't make a difference. -- posted by Nika The Mad Baker

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