Ingredients
- 7 korean readishes
- 5 heads cabbage
- 5 garlic bulbs
- 4 soaked forest mushrooms
- 4 stone mushroom (dried)
- 4 sections (lengthwise)
- 3 ginger roots
- 2 make slit cuts up
- 2 korean pears
- 2 length preliminaries trim off the tougher outer leaves of the celery cabbage
- 2 length green thread onions
- 1 with the pepper paste (red)
- 1 octopus
- 1 bundle
- 1/2 pickled corvina
- 3/8 oysters
- 3/8 pickled baby squid
- 4,700 ml water
- 3,800 ml water
- 800 gr coarse salt
- 600 gr beef brisket
- 400 gr pepper powder made (red)
- 400 gr salt
- 45 gr pickled baby shrimp
- 2 slices remainding radishes julieen (into thin)
- 1 1/2 slices narrow
- some salt
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
