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By: David T.

Description:
Time: 4 hr 20 min (20 min to prepare, 4 hr to cook)
Meal type: Lunch
Ethnicity: Korean
Number of Servings: 1
Ingredients:
5 each Heads cabbage
7 each Korean readishes
0.5 each Bundle
4 each Soaked forest mushrooms -- Soaked and cut int
4 each Dried stone mushroom -- Soaked, cleaned an
2 each Korean pears -- , cut into Thin juli
5 each Garlic bulbs -- , peeled and Crushed
3 each sm Ginger roots -- , peeled and Crushed
3 cup Red pepper powder – made Into a paste wi, Red pepper threads
0.5 cup Pickled corvina -- , cut Into narrow st
0.333333 cup Pickled baby squid
1 each small Octopus,
0.333333 cup Pickled baby shrimp, Chopped
0.333333 each lb Oysters
0.5 each lb Beef brisket, boiled in 5 qt Water or bee
4 cup Coarse salt, Table salt, Sugar, Korean watercress -- , cut, In 2″ length, Green thread onions -- , cut, In 2″ length
Directions:
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
Notes:




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