Type what you have

Ingredients

• ✓ green onion
• napa cabbage
• salt
• garlic
• monosodium glutamate
• red pepper flake

Instructions

1. 1 Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl.
2. 2 Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight.
3. 3 Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator.

By Christina P

Ingredients

• ✓ green onion
• white sugar
• soy sauce
• sesame oil
• garlic
• sesame seed
• beef short rib

Instructions

1. 1 Stir the sugar into the soy sauce in a bowl until the sugar dissolves completely. Whisk the sesame oil, garlic, green onions, and sesame seeds into the soy sauce. Place the short ribs in a large, sealable bag and pour the marinade over the meat. Marinate in refrigerator for 8 hours or overnight.
2. 2 Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the ribs from the bag; discard the marinade.
3. 3 Cook the short ribs on the preheated grill until they are very firm, hot, and grey in the center, about 15 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By LYZZARD

Ingredients

• ✓ green onion
• vegetable stock
• water
• garlic
• soy bean paste
• firm tofu
• zucchini
• jalapeno pepper

Instructions

1. 1 Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soybean paste, stirring until the paste dissolves.
2. 2 Stir in tofu, green onion, zucchini, and jalapeño. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.

By Chicken_Livers_Stink

Ingredients

• ✓ green onion
• soy sauce
• cayenne pepper
• vegetable oil
• potato
• red bell pepper
• sesame seed

Instructions

1. 1 Whisk the soy sauce and cayenne pepper in a small bowl until the cayenne pepper is dissolved; set aside.
2. 2 Heat the vegetable oil in a large skillet over medium-high heat; cook the potatoes in the hot oil until golden brown, about 5 minutes. Stir in the onions, bell pepper, and sesame seeds; cook 1 minute more. Pour the soy sauce mixture over the potatoes; cook and stir until the liquid is completely absorbed, 1 to 2 minutes.

By Chicken_Livers_Stink

Ingredients

• ✓ green onion
• soy sauce
• tomato paste
• rice wine
• white sugar
• sesame oil
• ginger
• garlic
• red pepper flake
• pork loin
• canola oil
• celery

Instructions

1. 1 Mix 2 tablespoons soy sauce, tomato paste, green onions, rice wine, 1 tablespoon sugar, sesame oil, ginger, garlic, and 1/2 teaspoon red pepper flakes in a bowl. Add pork; cover with plastic wrap and let marinate in the refrigerator, at least 1 hour.
2. 2 Heat 1 tablespoon canola oil in a skillet over medium-high heat. Cook the pork in batches, being sure not to overcrowd the pan, until slightly pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
3. 3 Heat 1 teaspoon canola oil in a skillet over medium-high heat. Add celery, remaining 1 tablespoon sugar, and remaining 1/4 teaspoon red pepper flakes. Saute for 1 minute. Add remaining 2 tablespoons soy sauce; cook and stir for 1 minute more. Add celery leaves; cook and stir until celery is crisp-tender, about 3 minutes more. Serve alongside pork.

By TJ Lombard

Ingredients

• ✓ green onion
• beef stock
• toenjang
• dashi kombu
• garlic
• firm tofu
• napa cabbage
• daikon radish
• yellow squash
• red pepper

Instructions

1. 1 Pour the beef stock into a stock pot or large deep skillet over medium-high heat. Stir in the toenjang until dissolved. Add the kelp and garlic, and bring to a boil. Put in the tofu, cabbage, daikon and yellow squash, cover and return to a boil. Cook gently for 5 minutes. Then add the green onions and hot pepper, and boil for a minute, or until the onion and pepper become fragrant and brightly colored. Limit the cooking time to no more than 15 minutes. Remove and discard kelp. Serve immediately.

By slsonline

Ingredients

• ✓ green onion
• soy sauce
• brown sugar
• water
• garlic
• sesame oil
• beef short ribs

Instructions

1. 1 Gather the ingredients.
2. 2 Stir soy sauce, brown sugar, water, green onions, garlic, and sesame oil together in a bowl until sugar has dissolved.
3. 3 Place ribs in a large resealable plastic bag; pour in marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 3 hours.
4. 4 Preheat an outdoor grill for medium-high heat; lightly oil the grate. Remove ribs from the bag; shake off excess marinade and discard marinade. Grill ribs on the preheated grill until meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.

By CC bf

Ingredients

• ✓ green onion
• white vinegar
• black pepper
• red pepper flakes
• vegetable oil
• sesame seed
• cucumber
• carrot

Instructions

1. 1 In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
2. 2 Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover and refrigerate, at least 5 minutes.

By Paula Stotts

Ingredients

• ✓ green onion
• beef short rib
• carrot
• garlic
• ginger root
• soy sauce
• brown sugar
• water

Instructions

1. 1 Score the surface of each beef short rib in a diamond pattern. Combine beef, green onion, carrots, garlic, ginger, soy sauce, and brown sugar in a large skillet. Pour enough water to cover the beef. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer until beef is tender, about 1 hour. Skim off excess oil before serving.

By Iggy

Ingredients

• ✓ green onion
• soy sauce
• white sugar
• garlic
• sesame seed
• sesame oil
• black pepper
• flank steak

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk soy sauce, green onion, sugar, garlic, sesame seeds, sesame oil, and pepper together in a bowl.
3. 3 Place flank steak slices in a shallow dish. Pour marinade over top. Cover and refrigerate for at least 1 hour or overnight.
4. 4 Preheat an outdoor grill for high heat, and lightly oil the grate.
5. 5 Quickly grill flank steak slices on the preheated grill until slightly charred and cooked through, 1 to 2 minutes per side.
6. 6 Serve hot and enjoy!

By Tenny Sharp

Ingredients

• ✓ green onion
• water
• bean sprout
• garlic
• chili powder
• soy sauce
• sesame oil
• salt

Instructions

1. 1 Bring water to a boil in a medium pot. Pour in bean sprouts and cover the pot. Cook until tender, about 30 seconds. Drain and rinse with cold water. Transfer to a salad bowl.
2. 2 Add green onions, garlic, chili powder, soy sauce, sesame oil, and salt to the bowl with the bean sprouts and mix.

By Phoebe Chung

Ingredients

• ✓ green onion
• sesame seed
• soy sauce
• white sugar
• sesame oil
• garlic
• red pepper flakes
• short rib

Instructions

1. 1 Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes.
2. 2 Combine sesame seeds, soy sauce, sugar, green onions, sesame oil, garlic, and red pepper flakes in a saucepan. Simmer over medium-low heat, stirring constantly, until flavors combine, about 10 minutes. Remove from heat and let marinade cool completely, about 15 minutes.
3. 3 Place short ribs in large resealable plastic bags and cover with cooled marinade. Seal and let marinate in the refrigerator, at least 1 hour or overnight for maximum flavor.
4. 4 Preheat grill for medium heat and lightly oil the grate.
5. 5 Drain short ribs, discarding marinade, and cook on the preheated grill until browned, about 5 minutes per side.

By AmyBeall

Ingredients

• ✓ green onion
• ketchup
• garlic
• lemon
• honey
• chile-garlic sauce
• red pepper flakes
• black pepper
• water
• salt

Instructions

1. 1 Whisk ketchup, green onion, garlic, lemon juice, honey, chile-garlic sauce, red pepper flakes, and black pepper together in a saucepan over medium-high heat; add enough water to reach desired sauce consistency. Bring sauce to a simmer; reduce heat to medium-low, and simmer until thick and flavors blend, about 5 minutes. Cool to room temperature and season with salt.

By John Mitzewich

Ingredients

• ✓ green onion
• soy sauce
• sugar
• sesame oil
• garlic
• sesame seed
• flour
• black pepper

Instructions

1. 1 Mix soy sauce, sugar, sesame oil, green onion, garlic, toasted sesame seeds, flour, and pepper in a medium bowl until well combined.

By Curlie

Ingredients

• ✓ green onion
• soybean sprout
• sesame oil
• soy sauce
• chile powder
• sesame seed
• garlic
• rice wine vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil; add bean sprouts and cook, uncovered, until tender yet still crisp, about 15 seconds.
3. 3 Drain in a colander, then immediately immerse in ice water for several minutes to stop the cooking process. Drain well and set aside.
4. 4 Whisk sesame oil, soy sauce, Korean chile powder, sesame seeds, and garlic together in a large bowl.
5. 5 Stir in bean sprouts and toss to coat; sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.

By Emmy

Ingredients

• ✓ green onion
• bacon
• sweet corn
• jalapeno pepper
• garlic
• salt
• black pepper
• cayenne pepper
• heavy cream
• monterey jack cheese
• mozzarella cheese

Instructions

1. 1 Cook bacon in a 10-inch cast iron skillet over medium-high heat, stirring occasionally, until almost crisp and fat rendered, 7 to 8 minutes.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Thoroughly drain thawed corn in a colander. Add ½ corn to the skillet with bacon; cook and stir until kernels just start to turn golden brown, 3 to 5 minutes. Add green onions, jalapeños, and garlic; cook until vegetables start to soften and sweeten, 3 to 4 minutes. Tilt skillet; drain off some fat, using a paper towel to soak it up.
4. 4 Season vegetables with salt, black pepper, and cayenne pepper; stir in cream and bring to a boil. Stir in remaining ½ corn; cook until heated through. Off heat, stir in about ⅔ each Monterey Jack and mozzarella cheeses to combine; top with remaining ⅓ each Monterey Jack and mozzarella cheeses and pinch cayenne pepper.
5. 5 Broil in the preheated oven until heated through and top is browned, 5 to 10 minutes.

By John Mitzewich

Ingredients

• ✓ green onion
• soy sauce
• sugar
• black pepper
• garlic
• sesame oil
• sesame seed
• beef short ribs

Instructions

1. 1 Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved, and stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds.
2. 2 Place the ribs in a large bowl, and pour the marinade over the ribs. Stir to coat the ribs with the marinade, and refrigerate for 1 hour. Stir the ribs and marinade again, and refrigerate for 1 more hour.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. 4 Remove the ribs from the marinade, discard the marinade, and grill the ribs until brown and no longer pink in the center, about 5 minutes per side. Have a spray bottle of water handy in case the ribs flare up.

By Allrecipes Member

Ingredients

• ✓ green onion
• napa cabbage
• sea salt
• fish sauce
• onion
• garlic
• white sugar
• ginger
• chile powder

Instructions

1. 1 Cut cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place cabbage into large resealable bags; sprinkle salt evenly over leaves to coat. Use your hands to rub salt into cabbage. Seal the bags and leave at room temperature for 6 hours.
2. 2 Rinse cabbage leaves under cold water, at least 2 to 3 times, to remove most of the salt; drain and squeeze out any excess liquid.
3. 3 Place rinsed cabbage in a large container with a tight fitting lid. Stir in fish sauce, green onions, white onion, garlic, sugar, and ginger. Sprinkle Korean chile powder over mixture.; wear plastic gloves to protect your hands and rub chile powder into cabbage leaves until evenly coated.
4. 4 Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).

By GochisosamaDeshita

Ingredients

• ✓ green onion
• soy sauce
• water
• sugar
• jalapeno pepper
• garlic
• sesame seed
• egg
• sesame oil

Instructions

1. 1 Combine soy sauce, water, sugar, green onions, jalapeno, garlic, and sesame seeds together in a large bowl. Add eggs to the bowl, cover, and refrigerate for 8 hours to overnight.
2. 2 Remove eggs from the refrigerator. Slice in half and place on a serving platter. Spoon some of the marinade over top and drizzle with sesame oil to serve.

By Soup Loving Nicole

Ingredients

• ✓ green onion
• napa cabbage
• water
• sea salt
• water
• sweet rice flour
• onion
• garlic
• ginger root
• water
• red chile flake
• fish sauce
• shrimp
• brown sugar
• sesame seed
• radish

Instructions

1. 1 Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces.
2. 2 Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage.
3. 3 Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours.
4. 4 Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.
5. 5 Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.
6. 6 Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.
7. 7 Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well.
8. 8 Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.

By mykoreaneats

Ingredients

• ✓ green onion
• chinese cabbage
• salt
• garlic
• chili powder
• ginger root
• soy sauce
• white wine vinegar
• sugar
• sesame oil

Instructions

1. 1 Place the cabbage into a large dish, and sprinkle with salt. Let stand for 3 to 4 hours. The cabbage will wilt.
2. 2 After the cabbage has been sitting, massage it with your hands until it is even softer. Drain off the liquid. Mix in the green onion, garlic, chili powder, ginger, soy sauce, vinegar, and sugar. Transfer to a large glass jar, and refrigerate for 24 hours before using. This will keep for about a week in the refrigerator. Sprinkle with sesame oil before serving.

By ERLENSEE_GERMANY

Ingredients

• ✓ green onion
• soy sauce
• brown sugar
• gochujang
• sesame oil
• ginger paste
• garlic
• chicken wing
• vegetable oil

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine soy sauce, brown sugar, gochujang, sesame oil, ginger paste, garlic paste, and green onions in a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until slightly thickened, about 4 minutes. Turn heat off and set aside.
3. 3 Place chicken wings in a large bowl. Add vegetable oil and massage into the chicken until evenly coated. Place wings in the basket of the air fryer and cook for 10 minutes. Flip wings and cook for 10 more minutes.
4. 4 Dip wings into the sauce mixture and stir to coat. Return wings to the basket of the air fryer and cook 2 minutes. Coat wings into the sauce again. Return to air fryer basket and cook for 2 more minutes. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ green onion
• kimchi
• egg
• water
• brown sugar
• salt
• sesame oil
• all-purpose flour
• vegetable oil
• bonito flake

Instructions

1. 1 Drain kimchi thoroughly through a sieve, reserving juice. Chop kimchi finely and set aside.
2. 2 Whisk together egg, water, 3 tablespoons reserved kimchi juice, brown sugar, salt, and sesame oil in a large bowl. Mix in kimchi and green onions. Stir in flour until just combined.
3. 3 Heat vegetable oil in a skillet over medium-high heat. Add a few spoonfuls of batter to the skillet. Cook pancake in hot oil until edges are lightly browned, about 3 minutes. Flip and cook until crispy, 2 to 3 minutes more. Transfer pancake to a serving plate and repeat with remaining batter.
4. 4 Sprinkle bonito flakes on top of pancakes to serve.

By John Mitzewich

Ingredients

• ✓ green onion
• beef tenderloin
• water
• soy sauce
• white sugar
• sesame oil
• garlic
• sesame seed
• black pepper

Instructions

1. 1 Combine beef tenderloin, water, soy sauce, sugar, green onion, sesame oil, garlic, sesame seeds, and black pepper in a slow cooker. Cook on Low until meat is tender, 10 to 12 hours.

By kelsimad

Ingredients

• ✓ green onion
• chicken
• soy sauce
• sesame seed
• salt
• black pepper
• garlic
• peanut oil
• sugar
• monosodium glutamate

Instructions

1. 1 Using a sharp knife, remove all chicken meat from bones. Cut into 1/8 inch thick, 2 inch square slices. Put chicken in a medium bowl and add soy sauce.
2. 2 In an iron skillet heat sesame seeds until they begin to swell up and pop. Put the seeds in the bottom of a wooden bowl along with the salt. Using the back of a large spoon, crush the seeds as finely as possible. Add the pepper, onion, garlic, oil, sugar and monosodium glutamate. Mix together. Stir the chicken and soy sauce into this mixture and let stand for 30 minutes.
3. 3 Put chicken mixture in previously used skillet. Cover and cook over low heat until chicken is tender (if it becomes too dry during the cooking time, add a little water).

By Cheryl Stark

Ingredients

• ✓ green onion
• brown sugar
• soy sauce
• sherry
• ginger
• garlic
• sesame oil
• sesame seed
• black bean sauce
• black pepper
• garlic chile paste

Instructions

1. 1 Combine green onions, brown sugar, soy sauce, sherry, ginger, garlic, sesame oil, sesame seeds, black bean sauce, black pepper, and garlic chile paste in a large bowl. Whisk until brown sugar is completely dissolved, 2 to 3 minutes.

By CLGOODRIDGE

Ingredients

• ✓ green onion
• vegetable oil
• chile powder
• ground beef
• soy bean paste
• water
• salt
• pepper
• soft tofu
• egg
• sesame seed

Instructions

1. 1 Heat the vegetable oil in a large saucepan over medium heat. Stir in the Korean chile powder and ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in the soy bean paste, coating the beef. Pour in the water and bring to a boil. Season with salt and pepper. Gently drop tofu into the soup and continue cooking until the tofu is heated through, 1 to 2 minutes. Remove from heat and quickly add the egg into the soup, stirring gently to break it up. Garnish with sesame seeds and green onion.

By susi EM

Ingredients

• ✓ green onion
• beef sirloin
• soy sauce
• rice wine
• white sugar
• garlic
• sesame oil
• black pepper
• hot chile paste
• bibb lettuce

Instructions

1. 1 Slice beef with the grain into long strips, about 1 1/2 inches wide, and place into a bowl. Stir together the soy sauce, rice wine, sugar, garlic, sesame oil, pepper, and chile paste in a small bowl. Pour one third of this mixture over the beef, and toss to coat. Marinate at least one hour at room temperature, or longer in the refrigerator. Simmer the remaining sauce, and the green onions in a small saucepan for one minute before pouring into a serving dish to cool.
2. 2 Wash and dry the lettuce, and trim off any large stems. Gently flatten the leaves with the side of a cleaver or large knife. Arrange on a serving dish.
3. 3 Preheat a grill for medium-high heat and lightly oil grate.
4. 4 Place grate three inches over the coals. Cook the meat to desired doneness, about three minutes per side for medium rare. Slice against the grain into thin strips.
5. 5 To serve, each diner places some beef and sauce into a lettuce leaf, folds it into a bundle, and eats it with their fingers.

By HannahKate

Ingredients

• ✓ green onion
• albacore tuna steak
• sugar
• sesame seed
• garlic
• ginger root
• soy sauce
• sesame oil
• salt
• pepper

Instructions

1. 1 Rub the albacore steaks with 4 tablespoons sugar. Allow to sit 30 minutes in the refrigerator.
2. 2 In a skillet over medium heat, toast the sesame seeds 5 minutes, or until lightly browned.
3. 3 In a shallow bowl, mix the remaining sugar, toasted sesame seeds, green onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Place the albacore steaks in the mixture, and marinate 2 hours in the refrigerator.
4. 4 Preheat the oven broiler.
5. 5 Discard marinade, and place the albacore steaks on a baking sheet. Broil to desired doneness in the preheated oven.

By JFRESNO

Ingredients

• ✓ green onion
• napa cabbage
• salt
• garlic
• ginger root
• onion
• water
• persimmon
• cucumber
• radish
• cayenne pepper

Instructions

1. 1 Rinse cabbage well. Put cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour.
2. 2 Mix more salt into cabbage and set aside for another hour.
3. 3 Wash and drain cabbage. Combine onion, garlic, and ginger in a blender with water. Blend on high speed until smooth.
4. 4 Stir together rinsed drained cabbage, garlic-ginger mixture, minced green onions, persimmon, cucumber, radish, and cayenne pepper, and mix well.
5. 5 Transfer mixture into airtight containers and refrigerate for 3 days before serving.

By henry