5 Heads cabbage
7 Korean readishes
1/2 Bundle
– 1/2 Bundle
– 4 Soaked forest mushrooms — ,
Soaked and cut int 4 Dried stone mushroom — ,
Soaked, cleaned an 2 Korean pears — , cut into
Thin juli 5 Garlic bulbs — , peeled and
Crushed 3 sm Ginger roots — , peeled and
Crushed 3 c Red pepper powder — made
Into a paste wi Red pepper threads 1/2 c Pickled corvina — , cut
Into narrow st 1/3 c Pickled baby squid, “”
1 sm Octopus,
1/3 c Pickled baby shrimp,
Chopped 1/3 lb Oysters
1 1/2 lb Beef brisket, boiled in 5
qt Water or bee 4 c Coarse salt
Table salt Sugar Korean watercress — , cut In 2″ length Green thread onions — , cut In 2″ length “” “” Preliminaries Trim off the tougher outer leaves of the celery cabbage and save them; cut each cabbage head into 2 to 4 sections lengthwise (see above recipe) Preparations 1. soak the cabbage sections and the radishes in a brine prepared with 3
cups of salt and 4 quarts of water for 3 to 4 hours or until softened. Rinse with cold water. 2. halve the radishes, reserving 2 and make slit cuts up to 2/3 of the
length from the bottom. 3. cut the pears into thin julienne strips.
4. cut the pickled fish and the fresh squid and octopus into 1 1/2″ narrow
strips. 5. cut the 2 remainding radishes into thin julieen; mix the radish strips
with the red pepper paste. Then, add all the remainding vegtables, mushrooms, and chestnuts along with the octopus, squid, and pickled fish; mix well. Finally, toss the mixture with oysters and pear strips and season with salt. This is the stuffing. 6. Pack the stuffing between the layers of the cabbage leaves; filling the
slit-cuts on the radishesi. stack the stuffed cabbage and radishes in a crock; cover with the salted outer leaves (preliminaries). After 2 or 3 days, add a mixture of salt, pickled corvina juice, pickled baby shrimp juice, and beef broth, just enough to cover