Rebecca Meeker is the Chef de Cuisine of Congress, the only restaurant in Austin to receive five-stars from the Austin American Statesman. She has studied and worked in the finest establishments around the world and brings those experiences to her new column, "Light and fresh lunches," in which she instructs the every-man on how to prepare tasty, balanced midday meals.
KOREAN PEAR KIMCHI: 1 head Napa cabbage, cut in half lengthwise, then crosswise into 2-inch pieces Salt Cold water 1 Korean pear, peeled and cut into thin slices 1 bunch scallions, chopped 3 garlic cloves, chopped 2-inch piece ginger, chopped Hot pepper paste Soy sauce Fish sauce Salt Sugar HOW TO (PEAR KIMCHI): - In a large bowl, toss the cabbage and salt. - Add enough fold water to just cover the cabbage. Cover with plastic and let sit and room temperature for 12 hours. - Strain through a colander in the sink and rinse with cold water. - Squeeze out the excess water and transfer to a medium bowl. - Toss with the pear, scallion, garlic and ginger. - In a small bowl mix together the hot pepper paste, soy sauce, fish sauce, salt and sugar. - Add the pepper paste mixture to the cabbage mixture and gently mix well. - Store in an airtight container. Keep in your refrigerator. ASSEMBLE: - Soak one rice paper wrapper at a time in a shallow dish of very hot water until softened, about 30 seconds. - Lift out and let excess water drip off and lay on a dry cutting board or your kitchen counter surface. - Lay 1 piece of nori centered vertically on top of the rice wrapper. - Center the bib lettuce, pear kimchi and grilled flank steak in the bottom third of the wrapper on the nori. - Fold the wrapper over the filling. - Start rolling into a tight cylinder. - Stop rolling about half way to fold in both sides. - Continue rolling until the wrap is a tight cylinder. - Assemble the remaining wraps the same way.
Photo by Hayden Spears
KOREAN PEAR KIMCHI: 1 head Napa cabbage, cut in half lengthwise, then crosswise into 2-inch pieces Salt Cold water 1 Korean pear, peeled and cut into thin slices 1 bunch scallions, chopped 3 garlic cloves, chopped 2-inch piece ginger, chopped Hot pepper paste Soy sauce Fish sauce Salt Sugar HOW TO (PEAR KIMCHI): - In a large bowl, toss the cabbage and salt. - Add enough fold water to just cover the cabbage. Cover with plastic and let sit and room temperature for 12 hours. - Strain through a colander in the sink and rinse with cold water. - Squeeze out the excess water and transfer to a medium bowl. - Toss with the pear, scallion, garlic and ginger. - In a small bowl mix together the hot pepper paste, soy sauce, fish sauce, salt and sugar. - Add the pepper paste mixture to the cabbage mixture and gently mix well. - Store in an airtight container. Keep in your refrigerator. ASSEMBLE: - Soak one rice paper wrapper at a time in a shallow dish of very hot water until softened, about 30 seconds. - Lift out and let excess water drip off and lay on a dry cutting board or your kitchen counter surface. - Lay 1 piece of nori centered vertically on top of the rice wrapper. - Center the bib lettuce, pear kimchi and grilled flank steak in the bottom third of the wrapper on the nori. - Fold the wrapper over the filling. - Start rolling into a tight cylinder. - Stop rolling about half way to fold in both sides. - Continue rolling until the wrap is a tight cylinder. - Assemble the remaining wraps the same way.
