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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: | ||
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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 |
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| 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 |
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| Notes: | ||
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