1. Dissolve glutinous rice power in water. 2. Pour the glutinous rice paste into a pot and let it boil over medium heat. Keep stirring while boiling. 3. Add 2 tbsp of beef stock powder to the glutinous rice paste and mix. 4. Once the paste thickens, add red pepper powder and MSG. 5. Julienne the radish with a mandoline. 6. Add fine salt, fish sauce, and salted shrimp to radish slices and let them brine. 7. Trim the roots off mustard, cut the stem into 3-cm long and leaf into 2-cm long pieces. 8. Cut the radish leaf and scallion into 3-cm long pieces.
9. Julienne the carrot with a mandoline. 10. Mix brined radish slices, soaked red pepper powder, minced garlic, minced ginger, and brown sugar with cut vegetables to make the sauce. 11. Thinnly spread the sauce on each piece of brined napa cabbage. 12. Once the sauce is thoroughly mixed with napa cabbage, wrap the cabbage with a large leaf to keep the sauce in place. 13. Put the napa cabbages in a container and press down firmly to keep air out. 14. Once the container is filled, fill in the gaps and cover with brined napa cabbage for storage.
[How to brine napa cabbage] 1. Trim off the bottom of napa cabbage and remove the outermost leaf. 2. Cut the napa cabbage in half. 3. Make salt water by mixing water and salt in a large pot or bowl. 4. Rub bay salt onto the stem part of napa cabbage for brining. 5. Place the napa cabbage rubbed with bay salt in the salt water and let it soak. 6. Place the brined napa cabbage upside down in a bag so that the bottom is facing up. 7. Stir every once in a while to let it brine thoroughly.
[How to make North Korean-style kimchi] 1. Make salt water by mixing water and bay salt in a large bowl. 2. Once the salt is dissolved, add the kimchi sauce. 3. Put the brined napa cabbage in kimchi sauce water and soak well. 4. Place the kimchi in a container and pour in kimchi sauce water to ferment. [How to make sliced kimchi] 1. Cut the napa cabbage and radish into bite sizes and mix with bay salt and salt water. 2. Stir every once in a while to let it brine thoroughly. 3. Rinse the brined napa cabbage with cold water to remove some saltiness. 4. Mix the napa cabbage and radish with the sauce and store in a container.