1 cup plus 1 tablespoon coarse sea salt or kosher salt Water 2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage 1 bulb garlic, cloves separated and peeled 1 (2-inch) piece of ginger root 1/4 cup fish sauce or Korean salted shrimp 1 Asian radish, peeled and grated 1 bunch of green onions, cut into 1-inch lengths 1/2 cup Korean chili powder 1 teaspoon sugar (optional) Sesame oil (optional) Sesame seeds (optional)

fish

six 1 1/2- to 2-inch-thick beef short ribs, trimmed of excess fat on the meat side 5 garlic cloves, forced through a garlic press or minced 1/2 cup soy sauce 3 tablespoons Oriental sesame oil 2 teaspoons minced fresh gingerroot 3 tablespoons sugar 2 teaspoons distilled white vinegar 2 teaspoons sesame seeds 1 teaspoon freshly ground black pepper 18 scallions, trimmed

beef

1/4 cup soy sauce 1 tablespoon sugar 2 teaspoons Asian sesame oil 1 bunch scallions (white and pale green parts separated from greens), minced (1/2 cup) 1 tablespoon minced garlic 1 tablespoon minced peeled fresh ginger 3 tablespoons sesame seeds, toasted 1 lb flank steak, cut across the grain into very thin slices (no more than 1/8 inch thick) 1 tablespoon vegetable oil Accompaniments: butter lettuce or other soft-leaf lettuce; thinly sliced garlic; packaged kimchi*; steamed white rice

beef

For dipping sauce 3 tablespoons soy sauce 2 teaspoons rice vinegar (not seasoned) 1 tablespoon sesame seeds, toasted 1/4 teaspoon dried hot red pepper flakes 1/4 teaspoon Asian sesame oil For pancakes 1 cup dried peeled (yellow) mung beans* 2 medium carrots 1 bunch scallions (white and pale green parts only) 1 (5-inch) fresh red chile, thinly sliced crosswise (2 tablespoons), including seeds 1 tablespoon minced garlic (about 3 cloves) 1 cup water 2 large eggs 2 tablespoons all-purpose flour 1 teaspoon salt 4 tablespoons vegetable oil Special equipment: a Japanese Benriner** or other adjustable-blade slicer

egg