Kimchi-marinated shrimp and soba salad. Boil shrimp till cooked, shell them. Meanwhile, roughly chop cabbage from one 16-oz jar kimchi. Add cabbage and its brine to a bowl with two tablespoons rice wine vinegar, one tablespoon soy sauce, and one teaspoon sesame oil. Mix to combine. add the shrimp, mix, cover, and refrigerate. Mix every so often -- flavor will get more punchy with time. After an hour, mix with cooked soba (if I had, would also add cucumbers, daikon, sesame seeds, nori, and/or tofu).