The book also has a number of cold and spicy one-bowl main-course recipes that sounded so fabulously refreshing on a hot summer day. For this, you just boil bean sprouts, drain and squeeze out the water, then toss them with chopped scallions, minced garlic, toasted sesame oil, soy sauce and toasted sesame seeds. I also loved a quick and easy recipe for bean sprout salad (also below), a classic banchan (side dish) you can make using stuff you can find at a reasonably well-stocked regular supermarket. After that, it’s ready to eat - but it gets better and better as it sits in the fridge, where you can leave it, says Ha, up to a month. Put the jar in a plastic bag (“in case the juice overflows during fermentation” mine didn’t) and leave it at room temperature for 24 hours. Squeeze out the water, put the cabbage in a big bowl with carrots, daikon, ginger, garlic, scallions, gochugaru (Korean chile flakes), saeujeot (tiny fermented salted shrimp, which you’ll find in the refrigerated section), sugar and fish sauce, then put on those gloves, use your hands to mix it all together really well, pack it in the jar and close the lid. It starts with a quick (45-minute) saltwater brine of the cabbage. Make it once, and you understand basic kimchi technique, which is pretty cool, as there are a jillion types of kimchi. Ha’s “Easy Kimchi” - a basic one starring napa cabbage - is way simpler to make than you might think, and super-delicious.
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