Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Korean
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Cabbages
7 Korean radishes
1/2 bn Korean watercress --
- cut in 2" length
1/2 bn Green thread onions --
- cut in 2" length
4 Dried forest mushrooms --
- soaked and cut
4 Dried stone mushroom --
- soaked, cleaned, cut
2 Korean pears --
- cut into thin julienne
5 Garlic bulbs --
- peeled and crushed
3 sm Ginger roots --
- peeled and crushed
3 c Red pepper powder --
- made into a paste with
- red pepper threads
1/2 c Pickled corvina --
- cut into narrow strips
1/3 c Pickled baby squid --
- cut into narrow strips
1 sm Octopus --
- cut into narrow strips
1/3 c Pickled baby shrimp -- chopped
1/3 lb Oysters
1 1/2 lb Beef brisket
5 qt Water or beef broth
4 c Coarse salt
Table salt
Sugar
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)
Soak the cabbage sections and the radishes in a brine prepared with
3 cups of salt and 4 qt water for 3 to 4 hours or until softened.
Rinse with cold water.
Halve the radishes, reserving 2 and make slit cuts up to 2/3 of the
length from the bottom.
Cut the pears into thin julienne strips.
Cut the pickled fish and the fresh squid and octopus into 1-1/2"
narrow strips.
Cut the 2 remaining radishes into thin julienne; mix the radish
strips with the red pepper paste. Then, add all the remaining
vegetables, 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.
Pack the stuffing between the layers of the cabbage leaves; filling
the slit-cuts on the radishes. 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
