Wrapped-up kimchi

1 Servings

Ingredients

Quantity Ingredient
5 Celery cabbage heads (Chinese cabbage)
1 Korean radish
1 bunch Korean watercress; cut into 1-1/4\" lengths
½ bunch Indian mustard leaves; cut into 1-1/4\" lengths
½ bunch Green thread onions; cut into 1-1/4\" lengths
2 Green onions; cut into diagonal pieces
5 Forest mushrooms; soaked in water and cut into 2-4 pieces
2 Korean pears
5 Chestnuts; thinly sliced
3 Garlic bulbs; peeled and crushed
2 mediums Ginger roots; peeled and crushed
3 cups Red pepper powder; made pasty with water
½ cup Pickled baby shrimp; chopped
⅓ cup Pickled yellow corvina; cut into narrow strips (boil the bones an juice in a little water and strain -- save the liquid)
1 small Octopus
1 cup Oysters
3 cups Coarse salt
Table salt
Sugar
3 tablespoons Pine nuts
5 Dried Stone mushrooms; soaked in how water; cleaned, and cut into bite-size
5 Chestnuts; cut into slivers
5 Dates; cut into slivers
Red pepper threads; cut in 2\" lengths

Directions

GARNISHING INGREDIENTS

A variety of seafood, vegetables, fruits, and nuts are wrapped together in cabbage leaves. Vegetables such as Korean watercress, Indian mustard leaves, and green onions give an aromatic flavoring to the kimchi; the fresh oysters and octopus add exquisite an fanciful flavors to the vegetables, and the combination of the stuffing. Here, the juicy radishes and pears are mixed with pickled shrimp and yellow corvina add a subtle depth to the kimchi. Furthermore, garnishing with nuts, dates, stone mushrooms, and red pepper threads transforms the rich mixture into a festive creation. This kimchi is simply delicious and is also very nutritious.

PRELIMINARIES:

1. Salting the Cabbage and Radishes. Soften the cabbage heads and radishes halved lengthwise in a brine pre- pared with 3 cups of salt and 4 quarts (4 liters) of water.

PREPARATIONS:

1. Remove the leafy parts from the salted cabbage section; save them for wrapping.

2. Cut across the cabbage stems at 1¼" (3 cm) intervals. Thinly slice the radish halves into a half-moon shape, then cut the slices into 2 or 3 pieces; cut the pears to a similar size.

3. Cut the octopus into narrow strips, 1 ½" (4 cm) long.

4. Mix the cabbage and radish pieces with the red pepper paste, garlic, and ginger; then add all the remaining ingredients, beging careful not to crush the oysters. Season with salt and sugar.

5. In a medium-sized bowl, spread 2 or 3 softened cabbage leaves and fill it with the stuffing.

6. Add the garnishing ingredients on top.

7. Securly wrap the stuffing with the leaves. Stack the wrapped kimchi in a crock. Dilute the pickled fish juice with water and pour over the kimchi.

GNC KOREA

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