1. Select young garlic heads with no sprouts. Remove roots and stems, wash, and peel off the outside skin. Place in bowl or jar and pour in the vinegar. Allow to stand for 4 or 5 days,, turning the heads occasionally. 2. When the garlic has lost its harsh taste, drain off the vinegar. 3. [...]

Cook rice. Bake flour in 325F oven until lightly browned, about 1/2 hour. Stir often. Combine all ingredients. Stir down several times a day until it stops rising. Do not put in jars for at least a month. Refrigerate or put in freezer.

Mix allingredients and divide the sauce among several small dishes. It can be prepared up to a day in advance and stored in a covered container in the refrigerator.

METHOD: 1. Shred Kimchee without rinsing. 2. Shred beef and marinate in Seasoning Mixture. 3. Saute rice in sesame oil until translucent. 4. In deep pan or rice cooker, place first 1/3 of the Kimchee. Repeat the process two more times and add 3 1/3 cups water. Cook as for rice. 5. While cooking rice, [...]

Here are the two English language recipes that were on the Malt Flour package from the Korean market. The stuff is distributed by Hanmi, Inc and packed in the USA, so it may be widely available in oriental markets. I havent tried these, but they looked interesting. Put malt flour into luke warm water and [...]

Peel cucumbers thinly & cut across into thin slices. Place in a bowl & sprinkle with the salt and add water. Soak for 15 minutes & drain off all liquid. Combine rest of ingredients, pour over cucumbers mixing well & serve chilled.

In a small bowl, combine all ingredients until smooth. Serve at once or cover and refrigerate until needed. Variation: Use red peppers, eat over rice. Makes 3/4 cup

Mix all dry ingredients together. Place in a large crockery or glass container that can be sealed airtight. Pour liquids over them, vinegar first. If the veggies are not covered by the liquid add more vinegar…NOT water- Seal jar and place into refrigerator for 2-12 weeks. *** NOTE *** The refrigeration is necessary to prevent [...]

In a small bowl, combine all ingredients until smooth. Serve at once or cover and refrigerate until needed. Variation: Use red peppers, eat over rice. Makes 3/4 cup

In a small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic, about 1 minute. Transfer to a small bowl and set aside. In a large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat. Add rice, reduce the heat to medium-low and simmer [...]