Type what you have

Ingredients

• ✓ red pepper powder
• daikon radish
• kosher salt
• red pepper paste
• ginger
• fish sauce
• white sugar
• garlic

Instructions

1. 1 Place cubed daikon in a bowl. Add kosher salt and toss to coat. Pour water carefully down the side of the bowl just to the level of the radishes; take care not to rinse all of the salt off. Cover with plastic wrap and set in a cool place for 12 to 24 hours.
2. 2 Drain the radishes and rinse thoroughly. Add Korean red pepper paste, ginger, Korean red pepper powder, fish sauce, sugar, and garlic. Mix thoroughly. Cover the container with plastic wrap or a lid and put it in a cold place. Allow to ferment for 4 to 6 weeks.

By jaenipo

Ingredients

• ✓ red pepper powder
• luncheon meat
• smoked sausage
• onion
• kimchi
• gochujang
• soy sauce
• garlic
• black pepper
• green onion
• chicken broth
• ramen noodle
• american cheese

Instructions

1. 1 Divide luncheon meat into 2 piles on either side of a stock pot; layer sausage, onion, and kimchi on top, leaving an empty space in the center of the pot.
2. 2 Combine red pepper powder, gochujang, soy sauce, garlic, and black pepper in a small bowl; pour into center of the pot. Sprinkle in green onions; pour in chicken broth. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, until flavors combine, about 10 minutes.
3. 3 Bring a pot of water to a boil. Add ramen noodles and cook, stirring until partially cooked and softened, about 2 minutes. Drain; transfer to pot with meat-kimchi mixture. Cook and stir until ramen noodles are tender but firm to the bite, about 5 minutes. Top stew with cheese.

By Hingle McCringleberry

Ingredients

• ✓ red pepper powder
• cucumber
• salt
• green onion
• garlic
• rice vinegar
• sesame oil
• honey
• lemon juice
• rice wine
• sesame seed
• black pepper

Instructions

1. 1 Place sliced cucumbers in a large bowl and sprinkle evenly with salt; allow liquid to drain from cucumbers for about 15 minutes.
2. 2 Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
3. 3 Place green onion and garlic in a salad bowl; add rice vinegar, sesame oil, honey, lemon juice, rice wine, toasted sesame seeds, Korean red pepper flakes, and ground black pepper. Add cucumbers and toss to coat.
4. 4 Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

By Oriana