"korean food" american style

In trying to create local food here on the farm I find myself running into a dilemma: normally my pantry is stocked with ingredients from around the world. I usually stock soy sauces, sesame oil, seaweed, chili pastes, fish sauce, miso, Thai curry paste, coconut milk, crab paste, exotic vinegars and countless other flavors to experiment with. It's simple to create a complex dish by using a little crab paste, for example, to add a bit of umami that is lacking from a dish of sauteed baby bok choy. I love Asian flavors. But how do I create an Asian inspired meal without these ingredients. I can't make miso on the fly and the only spices I'm allowing myself right now is dried chili, coriander, mustard, and pepper. So this is me trying to create the experience of Korean bar-b-que. I fried and also grilled some fish to wrap in spinach leaves and I made a bunch of assorted salads in an attempt to emulate the fabulous banchan of a Korean meal. And with the kimchi I have been making I was able to add a bit of authenticity.
The next door neighbor, Mark Marankovich? gave us a buch of halibut and some really nice rockfish, so I grilled the rockfish on skewers and fried the halibut for the meat to use for the lettuce wrap. For banchan I had grilled potatoes with chili sauce (slice and cook the potatoes in the oven and then when cooled grilled them 'til crispy and golden while brushing with chili paste. I normally use a white miso vinaigrette for this dish, but chili was a good alternative), sauteed green garlic with a scallion and leek dressing, kale coleslaw, radish and parsley in apple cider vinegar, pok choy sauteed in kimchi juice.These dishes, except for the kimchi, don't really have a counterpart that I was "riffing on", I just tried to create some salads that could work together and along with the fish. The green garlic dish is sauteed green gralic dressed with a very fine puree of leek and scallion seasoned with apple cider vinegar, honey and emulsified with egg yolk. The radish and parsley dish was a very good condiment and could easily dress chicken or grilled steak. It is chopped parsley, diced radish with apple cider vinegar diluted with water and sugar to season. Very simple but actually the best dish.

Spinach wrap of Pan Fried Halibut with Green Radish and Parsley Banchan

For the halibut
1 lb halibut cut into small sizes for frying
1 cup rice flour
1 cup Ap flour
1/2 cup beer to make a loose batter
1/4 cup chopped parsley
salt to taste
1 1/2 cup oil to pan fry the fish

I made some concessions to my local farm cooking by using oil and rice flour, I know.

1) Heat oil to medium high in a small enough cast iron skillet so the oil is about 1/2 an inch high
2) Mix all the ingredients except the fish together to make a loose batter
3) Dredge the fish in flour and then coat with the batter
3) Fry to golden and crispy

Radish and parsley with apple cider vinegar

1 Bunch of radishes small dice
1 cup of parsley chopped fine
1/2 cup apple cider vinegar
1/4 cup water
1/4 cup sugar

Mix the radish and parsley together in a bowl and then make the dressing by mixing the vinegar, water and sugar and then toss with the parsley/radish mixture. Let rest for a few hours to draw out the water from the radish and for the flavors to meld. This is kind of a sweet and sour mix so adjust to your liking.

I also missed a week. There was a recipe but I had some technical difficulties (the problem of living on an island) but I will try to post it, so I don't prove myself a liar.