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
1 cup breadcrumbs (gluten-free for gluten-free)
1 ounce dried mushrooms, coarsely chopped
1 tablespoon fish sauce
2 teaspoons toasted sesame oil
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)
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.