| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Korean |
Maindish |
1 |
Servings |
INGREDIENTS
| 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 |
|
|
"" |
|
|
"" |
INSTRUCTIONS
-
-
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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