Ingredients

2 pounds (lean) ground beef

2 cups (12 ounces) kimchi, drained and coarsely chopped

1 onion, finely diced

4 cloves of garlic, grated

1 tablespoon of ginger, grated

2 eggs

1 cup breadcrumbs (gluten-free for gluten-free)

1 ounce dried mushrooms, coarsely chopped

1 tablespoon fish sauce

2 teaspoons toasted sesame oil

For Kimchi:

large (5 pound1 ) napa cabbage (or two medium sized)

1/2 cup coarse salt

1/4 cup sweet rice flour (mochi)

1 cup water

1/2 cup fish sauce (or soy sauce for a vegetarian version)

2 cups gochugaru (Korean red chili flakes)

1/2 cup garlic (chopped)

1 tablespoon ginger (grated)

1 small onion (grated)

1/2 Asian pear (grated)

1/2 Fuji apple (grated)

1 cup daikon radish (shredded)

1/4 cup carrot (shredded)

1 bunch green onions (sliced)

For Gochujang Sauce:

1 tablespoon gochujang

1 tablespoon rice vinegar

1 teaspoon soy sauce

1 teaspoon brown sugar

1 teaspoon sesame oil

1 teaspoon sesame seeds (toasted and crushed)

Directions

Step 1: Mix everything, form into a loaf, place on a baking sheet or in a loaf pan and bake in a preheated 350F Cook until it reaches 160F, about 50-60 minutes.

Step 2: Glaze with 1/4 cup gochujang sauce mixed with 1/4 cup ketchup!

Step 3: Cut the napa cabbage in half, remove the core and slice the cabbage into 1 inch wide strips.

Step 4: Soak the cabbage in cold water for 10 minutes.

Step 5: Place a layer of cabbage into a large bowl and sprinkle some salt onto the cabbage. Repeat until all of the cabbage is in the bowl and salted. (Use two bowls if needed.)

Step 6: Let the cabbage sit for 1 1/2 hours mixing it up every 1/2 hour.

Step 7: Rinse the cabbage three times, drain and set aside.

Step 8: Mix the flour and water in a small sauce pan and bring to a simmer while stirring.

Step 9: Remove from heat and let it cool.

Step 10: Mix flour mixture and the remaining ingredients, save the cabbage.

Step 11: Mix the porridge into the cabbage well using your hands to make sure that it covers all of the cabbage.

Step 12: Place the cabbage mixture into sealable containers leaving about an inch of space at the top.

Step 13: Seal the container and let ferment at room temperature for 2-3 days.

Step 14: Place the container in the fridge and let ferment for a couple more days.