Jul 14 2026
Restaurants›Enchanted Lake Kim Chee Restaurant›A Set Recipe

A Set Recipe

Inspired by Enchanted Lake Kim Chee Restaurant
Time2h
Serves4

Sliced Kal Bi, BBQ Chicken, Chicken Katsu, Kim Chee, Beansprouts, Macaroni Salad

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Ingredients

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Kal Bi

BBQ Chicken

Chicken Katsu

Kim Chee

Beansprouts

Macaroni Salad

Method

Kal Bi

  1. 1

    Prepare the Marinade

    In a large bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, chopped green onions, and black pepper. Mix well until sugar is dissolved.

  2. 2

    Marinate the Beef

    Add the beef short ribs to the marinade and ensure they are fully coated. Cover and refrigerate for at least 4 hours or overnight for best flavor.

  3. 3

    Grill the Kal Bi

    Preheat the grill to medium-high heat. Grill the marinated beef ribs for about 5-7 minutes on each side, or until they are cooked to your liking.

BBQ Chicken

  1. 4

    Prepare the Chicken

    In a bowl, mix BBQ sauce, olive oil, garlic powder, paprika, and salt. Add the chicken thighs and coat them well with the mixture.

  2. 5

    Marinate

    Cover the chicken and let it marinate in the refrigerator for at least 30 minutes.

  3. 6

    Cook the Chicken

    Preheat the grill or oven to 375°F (190°C). Grill or bake the chicken for about 25-30 minutes, or until internal temperature reaches 165°F (75°C).

Chicken Katsu

  1. 7

    Prepare the Chicken

    Season the chicken fillets with salt and pepper on both sides.

  2. 8

    Coat the Chicken

    Dredge each chicken fillet in flour, dip into beaten eggs, and then coat with panko breadcrumbs.

  3. 9

    Fry the Chicken

    In a large skillet, heat vegetable oil over medium heat. Fry the breaded chicken for about 4-5 minutes per side, or until golden brown and cooked through.

Kim Chee

  1. 10

    Prepare the Cabbage

    Cut the napa cabbage into quarters and remove the core. Chop the quarters into bite-sized pieces.

  2. 11

    Salting the Cabbage

    In a large bowl, sprinkle salt over the cabbage pieces. Massage the salt into the cabbage and let it sit for 1-2 hours to wilt.

  3. 12

    Make the Kim Chee Paste

    In a separate bowl, combine minced garlic, ginger, red pepper flakes, and fish sauce to form a paste.

  4. 13

    Combine and Ferment

    After the cabbage has wilted, rinse it under cold water and drain well. Mix the cabbage with the kimchee paste, add chopped green onions, and pack it into a jar. Let it ferment at room temperature for 2-3 days.

Beansprouts

  1. 14

    Prepare the Beansprouts

    Rinse the soybean sprouts under cold water and drain.

  2. 15

    Sauté the Beansprouts

    In a skillet, heat sesame oil over medium heat. Add minced garlic and sauté for 1 minute. Then add the soybean sprouts, salt, and sesame seeds. Sauté for another 3-4 minutes until just tender.

Macaroni Salad

  1. 16

    Cook the Macaroni

    In a large pot, bring salted water to a boil. Add macaroni pasta and cook according to package instructions until al dente. Drain and cool.

  2. 17

    Mix the Salad

    In a large bowl, combine cooled macaroni, mayonnaise, Dijon mustard, diced celery, diced green bell pepper, salt, and black pepper. Mix well until combined.

  3. 18

    Chill and Serve

    Cover the salad and refrigerate for at least 1 hour before serving to allow flavors to meld.

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