Man on the Range

Where a Cowboy Chef makes

Choosing and Cooking Meat,

Wild Game, and

Quick Side Dishes

super easy and wildly delicious

Kimchi

2 heads Chinese cabbage (about 1 pound each)

1 tablespoon vegetable oil

½ teaspoon dark sesame oil

1 tablespoon hot chili paste

½ cup rice wine vinegar

2 tablespoons soy sauce

2 bunches green onions, whiskers trimmed

Salt and freshly ground black pepper

 

Prepare a gas or charcoal grill or preheat the broiler to high. Remove any loose and damaged leaves from the cabbage heads. Cut the heads into quarters and remove some of the core, but leave the quarters intact. Toss the cabbage with just enough of the oil to lightly coat.

 

In a large bowl, whisk together the sesame oil, chili paste, vinegar, and soy sauce and set aside.

 

Grill the cabbage quarters and the onions 2 minutes per side, just until they are nicely charred, being careful not to over cook. Alternately, place the cabbage and onions on a baking sheet or broiling pan and broil for 2 minutes per side. Remove and cut the cabbage into 1-inch wide strips with a sharp knife. Cut the onions in half horizontally. Transfer the cabbage and onions to the bowl and toss with enough dressing and toss to coat. Season with salt and pepper.

Cooking

Beef

Lamb

Pork

Poultry

Seafood

 

Buffalo

Duck

Elk

Quail

Pheasant

Venison

Wild Boar