| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Korean | 4 | Servings | ||
INGREDIENTS
| 5 | Heads napa cabbage | |
| 2 | Korean radishes | |
| 5 | Green onion stalks — ; cut | |
| Into narrow st | ||
| 1/2 | Bundle | |
| Into 2 inch le | ||
| 1 | Bundle | |
| Into 2 inch le | ||
| 1/2 | Bundle | |
| 2 | Garlic bulbs — crushed | |
| 2 | Ginger roots , crushed | |
| 3 1/2 | oz | Sponge seaweed — , cut into |
| 2 | Inch | |
| 1 | c | Pickled baby shrimp — , |
| Chopped | ||
| 1/2 | c | Pickled yellow corvina — , |
| Cut into julienne | ||
| 3/4 | lb | Oysters |
| Red pepper threads | ||
| 1 | c | Red pepper powder — , made |
| Pasty with wa | ||
| 3 1/2 | c | Coarse salt |
| Table salt | ||
| Sugar | ||
| Green thread onions — , cut | ||
| Korean watercress — , cut | ||
| Indian mustard leaves |
INSTRUCTIONS
1 Trimming and salting the cabbage. Trim off the coarse, discolored outer leaves of the cabbage and save them. Insert a knife through the bottom of the cabbage head, cutting down one-third of the cabbage length. Once the bottom part is cut through, split it apart holding each side. This way, the tender inner leaves willnot be damaged. Soak the cabbage sections and the removed coarse leaves in a brine prepared with 3 cups of salt iand 4 quarts of water for 3 to 4 hours or until softened. Then, rinse throughly in cold water and drain. 2 Preparing the pickled fish juice. Cut the pickled yellow corvina into narrow strips; boil in its juice and bones with a little water and strain. Preparations: 1 cut the trimmed cabbage heads into 2 or 4 sections and soak them in the brine. 2 cut the radishes into thin julienne. 3 cut the sponge seaweed into 2" lengths. wash the oysters in slightly salted water 4 Mix the raddish strips with the red pepper paste until the peppery red color is set 5 mix in all the remainding ingredients. Season with salt, pickled fish juice, and sugar. Finally the stuffing is ready when the mixture is tossed with the oysters 6 pack the stuffing between the layers of leaves holding back the leaves and layering the stuffing under them. 7 firmly wrap the stuffed cabbage with the outer leaves; stack them in a crock, cover with the salted coarse leaves (preliminaries), and press down lightly. Recipe By : From: Av718@freenet.Carleton.Ca (Ann Codate: Tue, 14 Feb 1995 15:36:14 ~0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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