Grilled Korean Kimchi Recipe :: The Meatwave

Ingredients

• 1 large Napa Cabbage, halved lengthwise
• 2 tablespoons kosher salt
• 3 tablespoons sweet rice flour
• 1 cup water
• 1/2 cup gochugaru (Korean red pepper flakes)
• 3 tablespoons fish sauce
• 3 tablespoons finely minced garlic (about 9 medium cloves)
• 2 tablespoon finely minced ginger
• 2 teaspoons finely minced Korean salted shrimp
• 1 teaspoon sugar
• 8 ounces Korean or daikon radish, peeled and cut into 2-inch matchsticks
• 3 scallions, cut into 2-inch segments