1 cup low sodium soy sauce
1 cup mirin* (See Cook's Note)
1 cup sake
1 cup water
1/2 cup light brown sugar
1 Asian pear, chopped (substitute a regular pear or an apple)
1 (1-inch) piece ginger, sliced
4 cloves garlic, smashed
1 pound beef tenderloin, sliced thin
1 pound large shrimp, cleaned, peeled, and butterflied
2 tablespoons hot chili paste (recommended: Srirachi Hot Chili Paste)
1 tablespoon toasted sesame oil
1 tablespoon sesame seeds
3 scallions, sliced thin
1 1/2 pounds beef short ribs
8 baby lamb chops
Mixed lettuce leaves
1 bunch fresh mint
1 bunch fresh shiso or basil
2 to 3 fresh red hot peppers
Soy Sauce
Hot sauce or hot chili paste
Quick Spicy Kimchee, recipe follows
Sweet Pickled Daikon, recipe follows
Cool Sesame Cucumbers, recipe follows
1 head Napa cabbage, about 1 to 1 1/2 pounds
1/4 cup kosher salt
1/2 cup rice vinegar
1 tablespoon sugar
2 tablespoons hot chili paste (recommended: Srirachi Hot Chili Paste)
1-inch piece fresh ginger, grated
2 cloves garlic, finely chopped
2 scallions, finely sliced
1 cup rice vinegar
1 cup water
1 cup sugar
1/4 teaspoon turmeric
1 pound daikon radish
1/4 cup kosher salt
2 regular or English cucumbers
2 tablespoons low sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon toasted sesame seeds
1/2 bunch fresh mint, leaves only
Kosher salt
Japanese cooking wine, can be found in Asian and gourmet shops
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