Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
""
""

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

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