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