Step 1

[Making Watery Radish and Young Cabbage Kimchi] First, let’s make the refreshing kimchi broth. In a pot, simmer anchovies, kelp, and any leftover vegetable scraps like onion peels or leek roots to create a flavorful broth. Once the broth is infused, strain out the solids. In another pot, dissolve 3 tablespoons of flour in water and cook it until it forms a smooth paste for the kimchi liquid. Set aside.

Step 2

Add shiitake mushroom powder for umami to the prepared broth. Season with anchovy sauce and coarse salt to create a refreshing yet deeply flavorful kimchi brine. It’s best not to oversalt initially; you can adjust the seasoning later.

Step 3

Cut the thoroughly washed young radish and young napa cabbage into bite-sized pieces and place them in a bowl. Lightly season the vegetables with the brine from step 1. Arrange all the prepared vegetables nicely in a kimchi container. Pour the cooled kimchi brine from step 2 over the vegetables. Your delicious watery kimchi is ready! Letting it ferment in the refrigerator for about a day will enhance its flavor.

Step 4

[Aralia Shoot Salad] Time to enjoy fresh spring greens, aralia shoots. Blanch the trimmed aralia shoots in boiling water briefly to preserve their slightly bitter taste and aroma. Arrange the blanched shoots prettily on a plate and serve with a side of sweet and tangy red chili paste with vinegar (cho gochujang) for a fragrant spring vegetable dish.

Step 5

[Grilled Cutlassfish] Let’s add a savory touch with grilled cutlassfish. Make shallow scores on the cutlassfish pieces; this helps the seasoning penetrate and ensures even cooking. Heat a generous amount of cooking oil in a frying pan and grill the fish over medium-low heat until golden brown on both sides. Avoid burning. Cut the well-grilled fish into serving pieces and set aside in a container.

Step 6

[Spicy and Sweet Braised Pork Ribs] Now, let’s make the star of today’s meal: spicy and sweet braised pork ribs! First, take the 2 packs of pork ribs and boil them in water for about 5 minutes to remove impurities and any gamey smell. This blanching step helps remove excess fat and results in a cleaner-tasting dish. Rinse the blanched ribs thoroughly under cold water.

Step 7

Place the rinsed pork ribs in a pot, add just enough water to cover them, and bring to a boil over high heat. Then, reduce the heat to low, cover, and simmer for about 1 hour until the ribs are very tender. This slow simmering is key to achieving tender ribs. Once tender, remove the ribs and let them cool slightly. Skim off any excess fat from the pot. In the same pot, combine 1 cup of the rib cooking liquid, 1 cup of fruit juice, 2 tablespoons of red chili paste, 2 tablespoons of red chili flakes, 3 tablespoons of soy sauce, 1 tablespoon of oligodang, and a pinch of minced garlic. Mix well to create the sauce. Add the chopped bell pepper and sliced garlic to the sauce.

Step 8

Once the sauce begins to boil, add the simmered pork ribs and let them simmer over low heat until the sauce thickens and coats the ribs evenly. Finally, add the sliced Korean green chili peppers and cook for another 2-3 minutes. Sprinkle with sesame seeds for a garnish. Your delicious spicy and sweet braised pork ribs are ready! They are perfect as a side dish with rice or as a tasty snack.

Step 9

[Grilled Mackerel] Mackerel, a favorite among kids, is a must-have! Pat the cleaned mackerel pieces dry with paper towels. Lightly oil a frying pan and grill the mackerel over medium heat, flipping occasionally, until golden and crispy on both sides. Grilling skin-side down first yields a crispier texture. Cut the well-grilled mackerel into serving pieces and set aside.

Step 10

[Braised Korean Green Chili Peppers] Slice the Korean green chili peppers lengthwise. Place the peppers and 2 tablespoons of pancake mix in a plastic bag. Close the bag and shake it well to evenly coat the chili peppers with the mix. This coating gives them a chewy texture when cooked.

Step 11

Set up a steamer with water. Place the coated chili peppers in the steamer and steam for 5-7 minutes. In a bowl, combine the steamed peppers with 2 tablespoons of soy sauce, 2 tablespoons of red chili flakes, 2 tablespoons of cooking wine (mirin), a pinch of minced garlic, a pinch of sesame oil, and a pinch of sesame seeds. Gently mix everything together to create delicious braised Korean green chili peppers.

Step 12

[Seasoned Spinach & Bean Sprouts] Now, let’s add some fresh greens. Blanch the spinach in boiling water for just about 1 minute. Rinse under cold water, squeeze out excess moisture, and chop into bite-sized pieces. In a bowl, season with a pinch of soy sauce for soup (gukganjang), sesame oil, and sesame seeds. Gently toss to combine for a simple and delicious seasoned spinach.

Step 13

Boil the bean sprouts in water for 3-4 minutes with the lid on to keep them crisp. Rinse the cooked bean sprouts under cold water and drain well. Place them in a bowl and season with a pinch of soy sauce for soup (gukganjang), sesame oil, and sesame seeds. Gently mix for a nutty seasoned bean sprout dish. These two seasoned vegetable side dishes will add healthy color and flavor to your lunch box.