1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1 3/4 ounces corn
1/2 onion, julienned
1/2 bell pepper, julienned
1 3/4 ounces tofu crumbles
Kosher salt and freshly ground black pepper
1/2 cup sesame oil
Five 12-inch tortillas
Kimchi, recipe follows
5 1/4 ounces Cheddar cheese
Salsa Roja, for garnish, recipe follows
Sesame seeds, for garnish
2 heads napa cabbage, halved
Kosher salt
3 1/2 ounces sweet rice flour
7 ounces garlic, minced
1 ounce ginger, minced
2/3 ounce fish sauce
2 onions, julienned
1 Asian pear, peeled and cored
5 1/4 ounces chili pepper powder ("kochugaru")
1 ounce sugar
2 carrots, julienned
2 green onions, finely sliced
1 leek, finely sliced
1 daikon radish, julienned
1 pound plum tomatoes
8 ounces tomatillos
7 ounces kochujang (Korean fermented soybean paste)
1 1/4 cups Kimchi juice
3 onions, finely chopped
Salt
1 3/4 ounces sesame seeds
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