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