| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Chinese |
Condiment |
1 |
Servings |
INGREDIENTS
| 5 |
|
Celery cabbage heads (Chinese cabbage) |
| 1/2 |
bn |
Korean watercress; cut in 2" lengths |
| 1/2 |
bn |
Indian mustard leaves; cut in 2" lengths |
| 1/2 |
bn |
Green thread onion; cut in 2" lengths |
| 4 |
|
Dried Forest mushrooms; soaked and cut into julienne |
| 4 |
|
Dried Stone mushrooms; soaked in hot water; cleaned, and cut into narrow strips |
| 2 |
|
Korean pears; cut into thin julienne |
| 10 |
|
Chestnuts; cut into slivers |
| 5 |
|
Garlic bulbs; peeled and crushed |
| 3 |
sm |
Ginger roots; peeled and crushed |
| 3 |
c |
Red pepper powder; made into a paste with water |
|
|
Red pepper threads |
| 1/2 |
c |
Pickled corvina; cut into narrow strips; 1-1/2" |
| 1/3 |
c |
Pickled baby squid; cut into narrow strips; 1-1/2" |
| 1 |
sm |
Octopus; cut into narrow strips; 1-1/2" |
| 1/3 |
c |
Pickled baby shrimp; chopped |
| 1/3 |
lb |
Oysters |
| 1 1/2 |
lb |
Beef brisket; boiled in |
| 5 |
qt |
Water (beef broth) |
| 4 |
c |
Coarse salt |
|
|
Table salt |
|
|
Sugar |
INSTRUCTIONS
This kimchi originated in the northern regions of Korea. Hear, a dramatic
combination of cabbage and radishes and aromatic vegetables together with
pickled fish creates a fanciful taste. In addition, fresh oysters and
octopus lend exquisite flavors and tastes to the vegetables, and the clear
beef broth used for te kimchi souse adds a subtle depth to the kimchi.
PRELIMINARIES:
1. Trimming and Salting the Cabbage. Trim off the tough outer leaves of the
celery cabbage and save them; cut each cabbage head into 2 to 4 sections
lengthwise.
PREPARATIONS:
1. Soak the cabbage sections and the radishes in a brine prepared with 3
cups of sale and 4 quarts (4 liters) of water for 3 to 4 hours or until
softened. Rinse with cold water.
2. Halve the radishes, reserving 2 and make slitcuts up to 2/3 of the
length from the bottom.
3. Cut the pears into thin julienne.
4. Cut the pickled fish and the fresh squid and octopus into 1 1/2"(4 cm)
long narrow strips.
5. 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.
6. Pack the stuffing between the layers of the cabbage leaves; fill the
slit-cuts on the radishes. Stack the stuffed cabbage and radished 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.
FROM GNC KOREA
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