My mom has been suffering from indigestion (something about acid problem) and can't eat too much of spicy foods, greasy, any other strong flavored foods anymore. One of her friends, who was having similar symptoms, told her that regular American (?) cabbage (not Korean cabbage) that you usually use for coleslaw is good for the stomach (acid and lining protection...etc..) and suggested the following EASY recipe.

**When we lived in Denver, Colorado in 90's there weren't many Koreans back there and not enough Korean groceries either. However, Koreans NEED Kimchi and back then we learned that we could use the American Cabbage Kimchi. It does taste different from Regular Korean Kimchi but it had to do.**

In MD we had no problem getting Korean groceries and just forgot about such Kimchi until now. Back in Denver, we just substituted Korean Napa Cabbage with Cabbage but this recipe doesn't involve any spicy red hot pepper but instead use Red bell pepper thus having non spicy yet red Kimchi!

My mom loves this Kimchi now since it's friendly to her stomach and she can eat Kimchi!
Hope this helps other people who has gastrointestinal health issues or anyone who prefers non spicy fermented foods!

Ingredients
1 cabbage (~3 lbs)
1/2 Korean Radish/Daikon (~12 oz)
2 tbs Minced Garlic
1 Red bell pepper-
3 tbs salt

Thinly slice cabbage like so...and...

...also daikon/Korean radish.

Cut Red bell pepper into squares and grind Red bell pepper with 2 cups of water.

Add garlic, salt, scallion, and red bell pepper to cabbage and daikon slices and mix thoroughly.

*OPTIONAL-You can add sugar to your taste
Let it sit in room temperature for maybe half day (depending on how the weather is...) before refrigerating (to promote fermentation) but be careful not to let it sit out too long.

We are done! Since it's not too strong it will be friendly to your stomach (heard it actually promotes its health too!!!) and still have all the fermented food benefits too! Enjoy!

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi
Kimchi Fried Rice
Young Radish Water (YeoulMoo Mul) Kimchi
White Non-Spicy Kimchi

Other Recipes:
Bulgogi-Korean BBQ beef
Spicy Chicken Bulgogi
Korean style Pickl (Oiji)
Fresh Spicy Cucumber Salad
Fresh Tofu Salad
Stir Fried Eggplant
Mini Ground Turkey Pancake
Zucchini Jun

Kimchi Facts:

About Kimchi
Different Tastes of Kimchi
Korean Homemade Kimchi Part I-Most Popular
Homemade Kimchi vs Store Bought Kimchi

Ingredients (Following makes about 4 servings)
40g dried seaweed
200g beef (any beef used for stew/stock is fine)
2tsp salt
1tsp Dashida (Beef Stock Powder)
1/2 tsp ground/minced garlic
1tsp sesame oil

Ok, Let's Start!


First thing is to hydrate dry seaweed. Soak in water till it get nice and plump. Wash them first and then cut into bite sizes.

Also cut beef into bite sizes as well. This will be used to cook nice broth. If you don't like beef you can substitute with mussels or just don't put anything to make clear soup. Beef broth is usually the original birthday soup and clear soup with only seaweed is for new moms. But that doesn't mean you cannot choose your preference right? I personally like Miyuk Gook with mussels.

Get a pot and fry seaweed with sesame oil and garlic ONLY. No beef Yet!
Quickly fry so the flavor gets locked in. No need to do too much. Now pour 16 cups of water and add beef. Add salt and Dashida too. If you don't like Dashida, you can leave it out. But we like to add just a little bit to pull flavors together for better taste. Boil at high temperature.

As it starts to boil, you will see these kind of impurities (blood etc...) floating on top.

Now comes the most important step of the recipe. This cannot stay. We need to take them out.

So wait and when it seems like most of them are on top, start skimming those nasty stuff off from the soup and discard. Be careful not to get too much of soup off with it. This will help soup taste nice and clean.

When you are done discarding the impurities, turn down the heat to med (about to 5 on our stove knob) and cook for another 15 minutes.
And you are DONE!

ENJOY!

So shall we start?

INGREDIENTS
0.6 lb ground turkey
2 packs dumpling wrap
1 egg

1/4 cabbage
2 carrots
1 zucchini

1/2 onion
3 scallions
1/2 tofu

1/2 tbsp ground garlic
2 tsp salt
1 tsp black pepper
1 tbsp sesame oil
1 tbsp sesame seeds

(OPTIONAL)
1/2 cup dried daikon/radish strips
2 tsp soy sauce

Let's prepare ingredients for the stuffing first.

Slice cabbage into 1 inch lengths.
Steam it lightly in boiling water and squeeze out excess water with cheesecloth.
Then, fry steamed cabbage in a pan with a little bit of oil and a pinch of salt. Think of squeezed out sauerkraut.

Add a pinch of salt on sliced and thinly chopped zucchini strips and let it sit for a while.
Squeeze out any excess water and fry it in a pan too.

(OPTIONAL) Dried radish strips need to be hydrated in water first. Squeeze excess water out. Chop! Chop! and fry with soysauce.

Just like the above picture, chop carrots too and fry (no need to salt or squeeze out water).
Fry ground turkey with little bit of salt until there's no more liquid/water/whatever there is.
The idea is that all the ingredients cannot be watery.
Chop onion and scallion BUT DO NOT fry them.
Squeeze out excess water from tofu. Tofu is supposed to be crumbled.
When you are done, all the ingredients should look like this!

NOW mix all the ingredients from the previous step and an egg together so everything will be mixed nicely. Add salt, black pepper, sesame oil, sesame seeds, and garlic as well.

*Make sure your wrapper can be separated from each other. Gently thaw them. It's perfect when it's still little frozen but separable.

Let's start making Mandu!

Place the wrapper on your left hand (if you are right-handed) and stuff about a spoonful right onto the center of the wrapper.
(WARNING: Please restrain yourself from over stuffing. Remember to leave outer edge area fairly untouched to be used to close mandu...you know to keep everything in...OR it's gonna pop.)

To close mandu up you can use just plain water or nicely mixed egg.
Use a spoon or be primitive like me and dip one of your fingers (wash your hands!) and wet only half, the semicircle edge of the wrapper.

Fold in half and use your fingers to close the edges.

You can make them in different ways. First one on the top is the basic one when you close.
OR you can pinch the edges to make different edges.
OR grab both ends, pull them together and stick the edges together WITH water, of course. That gives you a round Mandu.
(It's more fun when you make this with your family. You'll see that everyone makes different Mandu. Be creative. Have fun with it. Once I wanted a BIG mandu just for me, so I used two wrappers. One for the top and the other for the bottom.)

Here is the quick video of how to close up your Mandu. Sorry it's out of focus...hope this helps...if it's too blurry let me know.

So here are all our finished mandu. Don't eat it just yet. It needs to be cooked first!

So here's the harder part of mandu.

Fry 'em?

Steam 'em?

OR make soup out of 'em? (Recipes to be followed.)

That is a question YOU need to answer.
Enjoy!

Mandu/Dumpling related items on ebay:

NEW ~ ASIAN INSPIRED BAMBOO VEGETABLE DUMPLING POTSTICKER DIM SUM STEAMER BOXED US $19.99

Asian Tidbits (Dessert, dumpling, snack etc) Cookbook US $5.90

MAKE YOUR OWN RAVIOLI MEAT DUMPLING+ PIEROGI PEROGI VARENIKI + CHEBUREKI MOLD US $31.99

Easy to Use Dumpling Gyoza Maker Mold Press Bento US $3.89

How-to Fry Mandu
How-to Steam Mandu

Other Special Recipes:
Easy Spicy Wing
VERY Spicy Noodle Salad
Korean Seafood Pancake

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi

Other Recipes:
Mini Ground Turkey Pancake
Bulgogi-Korean BBQ beef

Basically, just like all the other Kimchi recipe, veggies will be pickled, washed, and mixed with spices at the end. Do you start to see the pattern?  So let's start!

Ingredients

 

5 bunches of Yeolmu (Young Radish)

3 bunches of chinese cabbage (slender and greener than Napa Cabbage)

5 red hot peppers
1 RED bellpepper
2 cups water*    for peppers
1/4 onion
10 Scallions
1tbsp ground garlic
1tbsp ground ginger
2.5 tbsp salt*    for mixing
1tbsp rice flour
10cups water*  for rice flour
1 cup Salt*       for pickling

Clean and wash Yeolmu and cabbage. Sprinkle 1 cup of salt and let it sit for about 2 hours. Wash thoroughly and drain.

Grind red hot pepper, bell pepper, and 2 cups of water in a mixer.

Mix 10 cup water with rice flour. Just make sure to stir thoroughly till boiling. Cut onions and scallions into even lengths. Now mix all the remaining ingredients together. Be gentle but thorough while mixing cabbage and Yeolmu.

Enjoy!

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi
Non Spicy American Cabbage Kimchi
Kimchi Fried Rice
White Non-Spicy Kimchi

Other Recipes:
Bulgogi-Korean BBQ beef
Spicy Chicken Bulgogi
Korean style Pickl (Oiji)
Fresh Spicy Cucumber Salad
Fresh Tofu Salad
Stir Fried Eggplant
Mini Ground Turkey Pancake
Zucchini Jun

Kimchi Facts:

About Kimchi
Different Tastes of Kimchi
Korean Homemade Kimchi Part I-Most Popular
Homemade Kimchi vs Store Bought Kimchi

Prepare fresh red peppers like so and thinly slice. Carrots too.
You could also mix in an Asian Pear if you like.

The stuffing for white kimchi should look like this. Mix them well together.

Stuff Napa cabbage just like so. More detailed instructions are found in Pogi Kimchi Recipe. Everything else is the same with Pogi Kimchi recipe.
You can enjoy the Kimchi without the spicyness now.
Enjoy!

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi
Non Spicy American Cabbage Kimchi
Kimchi Fried Rice
Young Radish Water (YeoulMoo Mul) Kimchi

Other Recipes:
Bulgogi-Korean BBQ beef
Spicy Chicken Bulgogi
Korean style Pickl (Oiji)
Fresh Spicy Cucumber Salad
Fresh Tofu Salad
Stir Fried Eggplant
Mini Ground Turkey Pancake
Zucchini Jun

Kimchi Facts:

About Kimchi
Different Tastes of Kimchi
Korean Homemade Kimchi Part I-Most Popular
Homemade Kimchi vs Store Bought Kimchi

2lb Beef (eyeround  boneless steak)
1 tbsp Sesame oil 
½ cup Soy sauce
1 tsp Black  pepper
¼ cup Sugar
¼ cup Red wine
1 tbsp Garlic
1 tbsp Roasted Sesame seed
1 bunch (about 5-6) Scallions, diced
2 tbsp Pineapple juice (can substitute with onion juice-good luck!)

NOTE: Prepare this about 3 hours before your meal time to get it marinated.
Cut beef ½ inches thick and trim fat. Pound (?) steak flat (but not too flat) and/or lightly slit with a knife.

Combine all the ingredients. Place the pounded 'flat' steaks into the marinade. Let it sit for 3hrs.
(Flip steaks in about 1.5 hrs-halfway through-just to get it evenly marinated)

AFTER about 3 hours, fry them with NO oil.
At first, start with Medium heat and go down to lower heat. The idea is to cook the steak so that all the marinade goes into the meat without getting it burnt. 
So be patient and enjoy the aroma. Mmmmmm...

When it's all cooked (finally), cut them into ½ inches cubes and serve.

Enjoy!

Bulgogi related items on ebay:

KOREA FOOD/BULGOGI BEEF MARINADE/BBQ KALBI SAUCE 225ml / FREE SHIPPING US $9.95

KOREA FOOD / KALBI BEEF MARINADE / BBQ BULGOGI SAUCE 230ml / FREE SHIPPING US $9.95

CJ Korean BBQ Sauce, Bulgogi, 29.63-Ounce Bottles (Pack of 4) US $30.73

Other Recipes:
Bulgogi-Korean BBQ beef
Spicy Chicken Bulgogi
Fresh Spicy Cucumber Salad
Fresh Tofu Salad
Stir Fried Eggplant
Mini Ground Turkey Pancake

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi

Got everything? OK. Let's start!


Slice zucchini like so.
Beat eggs in one bowl and sprinkle some salt. And some flour in another bowl.

Now...Coat zucchini slice with flour first (I used chopsticks). Then, dip it into the egg. Repeat for all the slices.

Warm up a frying pan with some oil and fry. And it's ready!! Enjoy!

Other Banchan/Sidedish Recipe:
Korean style Pickl (Oiji)
Fresh Spicy Cucumber Salad
Fresh Tofu Salad
Stir Fried Eggplant
Mini Ground Turkey Pancake

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi
Non Spicy American Cabbage Kimchi
Kimchi Fried Rice
Young Radish Water (YeoulMoo Mul) Kimchi
White Non-Spicy Kimchi

Kimchi Facts:
About Kimchi
Different Tastes of Kimchi
Korean Homemade Kimchi Part I-Most Popular
Homemade Kimchi vs Store Bought Kimchi

Ingredients

1 whole Napa Cabbage (Medium-size)
3 scallions, cut into 1 inch lengths
1/2 oz ginger root, peeled and minced
2 tsp finely chopped garlic, purchase from a store or chop it at home
1/4 cup 'morton' salt (for pickling)
1 tsp 'morton’ salt (for mixing)
1/2 cup hot chili pepper flake
1 tbsp fish sauce
1 tbsp sweet rice power OR flour

DON’T wash it yet. Just take off all the dirty (holes..unappealing brown color) outer leaves.

Split Napa into 4 parts. First split into two halves and then into quarters.
Cut each quarter Napa into 1.5 in. length.

Wash Napa once and drain. Now we are ready to pickle Napa.

In a bowl, add Napa little by little while sprinkling salt on it so you can sprinkle salt evenly.

Let it sit for 2 hrs.

WHILE YOU ARE WAITING FOR NAPA …let's prepare Pul.

Mix 1 cup water and flour/sweet rice powder in a pot and stir till boil. Turn it off when it boils and let it cool. Set it aside. (This porridge like mixture is called “Pul” which is used to pull all the flavors together and helps fermentation process.)

WHEN NAPA IS READY…

Wash Napa and drain.

Combine drained Napa with hot pepper flakes, scallions, garlic, ginger, fish sauce, and 1tsp salt. Mix well.

Now it's done! You can eat it now or let it be processed at least 24 hrs.

Store Kimchi in a jar, (You should leave some room for fermentation or it will overflow from the jar). Press them down firmly to get rid of any air bubbles. Store in the room temperature for 24 hours and then refrigerate. YAY!!

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Non Spicy American Cabbage Kimchi
Kimchi Fried Rice
Young Radish Water (YeoulMoo Mul) Kimchi
White Non-Spicy Kimchi

Other Recipes:
Bulgogi-Korean BBQ beef
Spicy Chicken Bulgogi
Korean style Pickl (Oiji)
Fresh Spicy Cucumber Salad
Fresh Tofu Salad
Stir Fried Eggplant
Mini Ground Turkey Pancake
Zucchini Jun

Kimchi Facts:

About Kimchi
Different Tastes of Kimchi
Korean Homemade Kimchi Part I-Most Popular
Homemade Kimchi vs Store Bought Kimchi

Basically, we will be pickling a napa cabbage and stuff daikon stuffing mix between the pickled Napa leaves. Daikon stuffing mix is all the ingredients combined together.
Let's start!

You will need the following:

Ingredients
Pickling
1 whole Napa Cabbage (Medium-size)
1/2 cup 'morton' salt
4 cup water

Daikon stuffing
12-14oz Daikon/Japanese radish, peeled
3 scallions, cut into 2 inches lengths
1 oz ginger root, peeled and minced
2 tsp finely chopped garlic, purchase from a store or chop it at home
1 tsp 'morton' salt (for Daikon stuffing)
1/4 cup fish sauce
1/4 cup sweet rice power OR flour
1 cup hot chili pepper flake(NOTE: COARSE powder! Not the fine powder!! & make sure it's MADE IN KOREA)

Korean pepper powder on ebay:

Korean Dried Red Pepper Powder 300g - Kimchi, Seasoning + Bonus Ginseng Tea US $22.45

***Young's Tip: You can adjust the amount of ginger, garlic, hot pepper, and scallions based on your taste.***

Directions:

DON'T wash it yet. Just take off all the dirty (holes..unappealing brown color) outer leaves.

Don't cut all the way through. Cut into Napa about an inch and then separate with your hands.

Split Napa into 4 parts. First split into two halves and then into quarters. Now we are ready to pickle Napa.

(**Remember 1/2 cup listed for pickling?) Just mix half of salt (1/4 cup) with water in a bowl first.
Soak Napa in the salt water and take it out right away. Squeeze out excess water gently.

With the remaining 1/4 cup salt, sprinkle in between each Napa leaf. Make sure you control yourself so you'll have enough for all of them. Press Napa down firmly to help salt soak in....Let it sit for 2.5hrs.

WHILE YOU ARE WAITING FOR NAPA ...we will start preparing radish stuffing.

Mix 2 cups water and flour or sweet rice powder in a pot and stir till boil. Turn it off when it boils and let it cool. Set it aside. (This porridge like mixture is called "Pul" which is used to pull all the flavors together and to help fermentation process.)

Thinly slice daikon (or Japanese radish).

Combine chopped radish, hot pepper flake, scallions, minced ginger, garlic and mix in a large bowl. Next, combine fish sauce, 1tsp salt, and Pul (porridge mixture) and mix thoroughly (but gently) again.

(BECAREFUL!!!:There are 2 kinds of hot pepper flakes. One is coarse flakes and the other one is fine powder. Coarse flakes are the ones used for Kimchi. The pepper powder is for making hot pepper paste.
Also, make sure those peppers are from Korea. You should be able to find that information on the back in English.)

WHEN NAPA IS READY...

Wash Napa thoroughly in the running water. Wash 3-4 times. Make sure to clean between the leaves too. Drain.

Lightly stuff radish mixture into Napa leaves. (Here, you need to estimate equal distribution and don't overstuff).

Put stuffed Napas in a jar, smallest leaves facing up. (You should leave some room for fermentation or it will overflow from the jar). Press them down firmly to get rid of any air bubbles. When you put all Napas in, mix any remaining fallen leaves and stuffing together. Put the mixture in the jar to cover Napas (This is to aid fermentation process). YAY!!

Let the jar sit 24hrs in a room temperature and then store in the fridge.

Enjoy!!!

***Young's Tip: You can start eating Kimchi even before you let it sit for 24hrs.***

Kimchi Recipes:

Quick 'n Easy version Kimchi
Non Spicy American Cabbage Kimchi
Kimchi Fried Rice
Young Radish Water (YeoulMoo Mul) Kimchi
White Non-Spicy Kimchi

Other Recipes:
Bulgogi-Korean BBQ beef
Spicy Chicken Bulgogi
Korean style Pickl (Oiji)
Fresh Spicy Cucumber Salad
Fresh Tofu Salad
Stir Fried Eggplant
Mini Ground Turkey Pancake
Zucchini Jun

Kimchi Facts:

About Kimchi
Different Tastes of Kimchi
Korean Homemade Kimchi Part I-Most Popular
Homemade Kimchi vs Store Bought Kimchi