ESC: Short Rib and Spicy House Kimchee Bánh Mì, pg. 74
I love this recipe because its full of sneaky shortcuts. ESC's kimchi recipe (below) is a perfectly easy (and not-quite-fermenty) accompaniment to short ribs. Another hack: I used Trader Joe's Korean marinated short ribs and tossed them on the grill. Bánh mì in a pinch! Be generous with the mayo, too.
Life has been getting in the way lately and after much consideration I've decided to pop book number two back on the shelf for now. We're up to recipe 83 of 115 which I think is good enough for me! Someday I'll go back and tackle the remaining Post-it notes sticking out between pages, but right now I need a break. (Like honestly when the winter months hit I'll be READY for the Escargots with Thai Basil-Curry Butter on pg. 98 don't you worry..) I've still got a few of the remaining images to share with ya'll and then I'll do an epic recap!
Tips & Tricks: Pickle the veggies with the following recipe
Easy Substitutes: Good quality store bought marinated short ribs or even some sirloin tips
Pair With: -
Make Again?: You bet!
Spicy House Kimchee
Yields: About 4 Cups
Recipe Courtesy of Elizabeth Street Cafe
3/4 lb Napa cabbage, cut into 1" pieces
2 tsp Kosher salt, plus extra if needed
1/2 English cucumber, thinly sliced
1 Small carrot, julienned
1/2 Medium daikon radish, julienned
1 Jalapeno, stemmed and thinly sliced
1 Fresno or other fresh red chile, stemmed and thinly sliced
1/4 Large white onion, thinly sliced
6 Scallions, ends trimmed, thinly sliced
1 Garlic clove, minced
1 tsp Fresh ginger, minced
1/2 tsp Fish sauce
2 tsp Unseasoned rice vinegar
1/4 tsp Granulated sugar
1 tbsp Sambal oelek chile sauce
1 tsp Toasted sesame oil
1 tbsp Gochugaru
1) Place the cabbage in a large bowl and sprinkle with the salt. Use your hands to aggressively mix them together, thoroughly bruising the cabbage by squeezing it until it wilts.
2) Let the cabbage sit at room temperature for 1 hour to draw out most of its liquid.
3) Place the cabbage in a colander and press down to squeeze out all the excess water.
4) Return the cabbage to the bowl and add the remaining ingredients.
5) Mix the ingredients together very well and let the kimchee sit for 30 minutes at room temperature.
6) Season with salt, if needed, and transfer to an airtight container.
7) Before eating, refrigerate the kimchee for at least 2 days and for up to 1 week. Shake the container or stir 1 or 2 times a day. It will continue to pickle/ferment and develop flavor the longer it sits.