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Seafood Stuffed Cabbage Kimchi, Side Dish, Korean Recipe, Korean Food Recipe
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Home >> Side Dish Recipes

SEAFOOD STUFFED CABBAGE KIMCHI

INGREDIENTS :

50g live octopus, 50g live shrimps, 50g live oysters, 1.5kg white cabbage, 300g daikon radish, 3 chestnuts, 5 red dates, 1 pear, 1 stalk of celery, 1 stalk of Peking scallion, 2T pine nuts, 1 clove of garlic, 9g ginger.


SEASONINGS:
(1) 40g salt.
(2) 60g salt, 5 cups of water.
(3) 1/2T salt.
(4) 1T salt, 1T soy sauce, 2 cups of water.
(5) 1T salt, 1T soy sauce, 2 cups of water.
(6) 1.5T Korean salted shrimps, 1/2 cup of Korean hot red pepper powder, 1/5t sugar, some salt.

PREPARATION :

1. Rinse white cabbage in running water and drain; Cut into halves lengthwise from the bottom to the middle and tear the remaining into halves; Cut each half into halves lengthwise from the bottom to the middle and tear the remaining into halves; Evenly spread seasoning (1) over the cabbage, from the heart and root to the leaves.
2. Pour seasoning (2) to a mixing bowl; Stir till well mixed.
3. Arrange the cabbage in a big mixing bowl; Pour the salt solution over the cabbage; Put a clean stainless steel bowl on top of the cabbage; Leave it for 10 hours.
4. Rinse the cabbage from the step 3 in cold running water; Drain in sieve.
5. Cut the heart of the cabbage from the step 4 into pieces with 2.5cm length; Reserve the leaves for later use.
6. Peel, rinse and cut off both ends of daikon radish; Cut into pieces with 2.5cm length and 5mm thickness; Evenly spread seasoning (3) over the radish; Leave it till soft; Squeeze out any excess water.
7. Pre-heat an oven to 218 degree celsius; Use the tip of a sharp paring knife to score an X on the flat side of chestnut; Place scored chestnuts on a baking sheet; Put into the oven and roast for 15 minutes; Remove the chestnuts from the oven immediately; Transfer to aluminum paper to keep the heat; Peel the shell and remove the papery skin (important not to let the chestnuts cool as the inner skin can stiffen and thus be difficult to remove); Slice.
8. Rinse red dates and drain; Discard the seeds; Julienne.
9. Peel, rinse and mince garlic.
10. Peel, rinse and mince ginger.
11. Peel, rinse and drain a pear; Hull; Cut into pieces with 2.5cm length and 5mm thickness.
12. Add seasoning (4) to a bowl; Mix well.
13. Add seasoning (5) to a bowl; Mix well.
14. Cut off the roots of spring onion; Rinse and drain; Cut into sections with 2mm length; Soak in the seasoning (4) for 60 minutes.
15. Cut off the roots of Peking scallion; Rinse and drain; Cut into slice with 5mm thickness; Soak in the seasoning (5) for 20 minutes.
16. Cut off the tentacles of octopus; Press out the beak from the head; Discard the head; Turn the body inside out and discard the entrails; Rinse thoroughly; Cut into shreds.
17. Lift the spring onion from the step 14 up; Drain.
18. Lift the Peking scallion from the step 15 up; Drain.
19. Discard the wilted celery; Rinse and drain; Cut into sections with 2mm length.
20. Shell shrimps; Slit twice at the back and remove veins; Rinse and drain.
21. Scrub shells of oysters in running water; Wrap one hand in a clean dish towel and hold the oyster with the cupped shell down and the narrow hinged end towards you; Push the point of an oyster knife into the small gap in the hinge and twist it between the shells till the hinge breaks; Lever open the top shell; Slide the knife along the inner edges of the top shell and sever the muscle that joins the oyster to the shell; Lift off the top shell.
22. Arrange the cabbage heart pieces, the daikon radish, the chestnuts, the pear, the octopus, the shrimps, the oysters and pine nuts into a container; Add seasoning (6); Stir to mix well; Leave it with cover for 15 minutes.
23. Add the celery, the spring onion and the Peking scallion in the container from the step 22; Gently stir to mix well.
24. Arrange the cabbage leaves from the step 5 in layers in a bowl with 10 cm diameter; Carefully stuff the filling from the step 23 in the bowl; Press the filling down; Fold the cabbage leaves up to wrap the filling; Carefully transfer to a container with tight lid (important to pack it fully); Press the cabbage together with the filling down; Seal; Keep it at the room temperature (roughly 19 degree celcius) for 1.5 days (important not to put under the sun); Chill in the fridge for at least 10 days before serving.