Season Mushrooms - Add gochujang, ketchup, honey, garlic powder, soy sauce, sugar, flour, and cornstarch to your mushroom mixture

Frying - Add mushrooms one at a time and fry at around 360F - When the mushrooms have a good brown crust, remove and cool on rack - Eat immediately

Step 2: Sauce - Combine all of the ingredients and pour over meat - Add shitake mushrooms - Cook on medium heat for about 45 minutes

Step 3: Veggie Prep - Start cutting up potatoes, carrots, green onions, chilies Make sure to round off edges so they don’t break apart in the braise - Once meat has been partially cooked, add potatoes and carrots to pot. Cook for another 20 minutes Baste liquid onto ribs and potatoes and carrots occasionally. If sauce is reducing too much, add water. Make sure not to burn. - About 5 minutes before serving, add chilies and green onions and gently stir

Yangnyeom Sauce 2 tbsp garlic 2 tbsp gochujang 2 tbsp soy sauce 2 tbsp sugar 2 tbsp ketchup 2 tbsp starch syrup Heat a drizzle of oil and cook garlic with gochujang Add soy sauce to perimeter of the pan (add a splash of water if needed) Add sugar, ketchup, and starch syrup Cook down until it thickens, then add fried chicken Garnish with sesame seeds or nuts and enjoy!

Sauce 4 tbsp Kimchi Juice 2 tbsp Soy Sauce 2 tbsp Minced Garlic 2 tbsp Sesame Oil 1 tbsp Doenjang 1 tbsp Sugar 1-2 cups Water Mix the ingredients together and add to pot Adjust water to pot size and to personal taste Cook over medium high heat for about 45 minutes Add water as needed When the kimchi is easily able to rip apart and the pork belly is completely cooked, the dish is ready

Making the paste 4 cups Water 2 cups Gochugaru 1 cup Garlic (minced) 1 cup Apple Sauce 1/4 cup Ginger (minced) 1/4 cup Sugar 1/4 cup Fish Sauce 2 tbsp Dashida 2 tbsp Shrimp Brine - Mix water and glutinous rice flour together in a microwave safe bowl - Cover with saran wrap (with a small vent hole) and microwave at 2 minute increments until a thick paste/glue forms. - Make sure to mix the glue in between each heating to evenly distribute the rice flour. - Also, take care to not overflow the mixture, because it can bubble up near the end of the heating cycle. - Mine took about 8 total minutes - Cool the glue before adding any of the aromatics - Add in your korean red pepper flakes, garlic, apple sauce, ginger, sugar, fish sauce, dashida, and shrimp brine - Make sure to finely chop shrimp brine before adding to avoid having big chunks in your final kimchi - Mix well and store in air tight container - this should keep for a little while and can be used for more kimchi batches in the future!

Filling Daikon Radish Green Onion Carrots Chives - Finely julienne your radish, carrots, green onions, and chives into about 2” long pieces - If your green onions are too thick, slice them lengthwise to get rid of some bulk - Make as much as you want - but if your kimchi is too salty, you can add more veggies to compensate - Add a couple of cups of sauce to your veggies and make a sauce mixture. - Take a handful of mixture and paint onto your cabbages, making sure to deposit some sauce in between each cabbage leaf. - If you want to make a more “aesthetically pleasing” kimchi, to keep your veggies to the inner portions of your cabbage and don’t let them stick out the side. You want your cabbages to look as clean as possible - Once your cabbages are well seasoned, take the outer leaf and wrap it around the front to tuck everything in neatly. - Place them into an airtight container belly up (not too airtight - you don’t want the jar to explode). - Make sure not to overfill your container (no more than 60% full), because as the kimchi ferments, it will continue to create liquid. The worst thing to deal with is spilled kimchi juice on our countertop. - If you want to kickstart the fermentation process, leave it on your countertop for a couple of days before placing into your fridge. Make sure to occasionally baste your kimchi so your cabbages are evenly seasoned - If you want to keep the fermentation process slow and steady (if you made in bulk and want your kimchi to be at a good funk in a few months), place it directly into your fridge.