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