Kalbi Short Ribs, Napa Cabbage Kimchi, Steamed Basmati Rice and Macaroni Salad

Ingredients

• 1 large Napa Cabbage (about 4 lbs)
• 1 cup Coarse Sea Salt (for brining, not iodized table salt)
• 2 tbsp Sweet Rice Flour
• 1 cup Water (for making the porridge)
• 1 tbsp Granulated Sugar
• 1 cup Gochugaru (Korean red pepper flakes, adjust to taste)
• 0.25 cup Fish Sauce
• 2 tbsp Saeujeot (salted fermented shrimp, minced)
• 12 cloves Garlic (finely minced)
• 1 inch piece Ginger (peeled and finely minced)
• 0.5 medium Korean Pear (peeled and grated)
• 1 cup Korean Radish (peeled and julienned)
• 8 stalks Scallions (cut into 1-inch pieces)

Instructions

1. 1

   Salt and Wilt the Cabbage (1.5 - 2 hours)

   • Cut the napa cabbage lengthwise into quarters and remove the tough core at the base.
   • Cut the quarters crosswise into 2-inch wide pieces.
   • In a very large bowl, toss the cabbage pieces with the coarse sea salt, ensuring salt gets between all the layers. Add enough cold water to just cover the cabbage and stir to dissolve the salt.
   • Let the cabbage brine for 1.5 to 2 hours, turning it over in the bowl every 30 minutes to ensure even salting.
   • After 2 hours, the cabbage should be wilted and flexible (a piece should bend easily without snapping).
   • Rinse the cabbage thoroughly under cold running water 3-4 times to remove all excess salt. Drain well in a colander for at least 30 minutes, gently squeezing to remove excess water.
2. 2

   Prepare the Sweet Rice Porridge (5 minutes)

   • In a small saucepan, whisk together the sweet rice flour and 1 cup of water until no lumps remain.
   • Bring to a simmer over medium heat, stirring constantly. Cook for 3-4 minutes until it thickens into a smooth, glue-like paste.
   • Stir in the sugar and cook for 1 more minute until it's fully dissolved.

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.

Ingredients

• 1 lb elbow macaroni (About 4 cups dry)
• 1 tbsp salt (For boiling pasta water)
• 1.5 cup mayonnaise (Use full-fat for the best creamy texture)
• 3 stalks celery (Finely chopped)
• 1 medium red onion (Finely diced)
• 1 medium red bell pepper (Finely diced)
• 4 large hard-boiled eggs (Peeled and chopped)
• 3 tbsp white vinegar (Apple cider vinegar can also be used)
• 2 tbsp dijon mustard
• 1 tbsp granulated sugar (Balances the acidity)
• 0.5 tsp black pepper (Freshly ground is best)
• 0.5 tsp paprika (For garnish)

Instructions

1. 1

   Cook the Macaroni: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then stir in the elbow macaroni. Cook according to package directions until al dente, typically 8-10 minutes. Drain immediately in a colander and rinse thoroughly with cold running water until completely cool. This stops the cooking process and prevents the pasta from becoming mushy. Shake well to remove excess water.

2. 2

   Prepare the Dressing: While the pasta cooks, prepare the dressing. In a medium bowl, whisk together the mayonnaise, white vinegar, Dijon mustard, granulated sugar, 1 teaspoon of salt, and black pepper until the mixture is smooth and creamy.

3. 3

   Combine Ingredients: In a large mixing bowl, combine the cooled macaroni, finely chopped celery, diced red onion, diced red bell pepper, and chopped hard-boiled eggs.

4. 4

   Mix and Chill: Pour the prepared dressing over the macaroni and vegetable mixture. Use a rubber spatula to gently fold everything together until all ingredients are evenly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld. For the best flavor, chill for 4 hours or overnight.

5. 5

   Serve: Just before serving, give the salad a final stir. If it seems a bit dry after chilling (the pasta will absorb some dressing), you can stir in an extra tablespoon of mayonnaise to restore creaminess. Garnish with a sprinkle of paprika and serve chilled.