Seafood Kimchi



Combining the fish taste of seafood and the cool liquid part, the Kangwon Province's version of seafood kimchi is especially famous. Cheju Island is also famous with the kimchi. The seafood usually used include squid, octopus, oyster, Alaska pollack and yellow corvenia. Other seafood can be included depending on the maker's choice and taste. It is a nutritious kimchi with an abundant supply of protein.



Materials(makes for four) and Precooking

1 head Chinese cabbage
1 radish
5 cups water
1/2 cup coarse salt
1/2 cup each young scallion, dropwort
2 sheaths scallion
1 unflrozen Alaska pollack
2 octopuses
2 squids
200g (0.4 pounds) oyster
1 cup ground red chili
1/2 cup anchovy juice, boiled and filtered to remove the soild part
2 bulbs garlic
1 chunk ginger
2 spoons salt
cabbage remove the outer leaves and quart. Cut into 4cm (1 1/2 inch) pieces. Soak in salted water for 30 minutes. Rinse and drain.
radish wash clean and cut into 4cm squares.
pollack wash clean and mince, using only the flesh part.
octopus, squid scrub octopus with salt. Wash. Cut as you have cut the radish.
oyster wash gently in salted water.
young scallion, dropwort clean and wash. Cut into 5cm (2 inches) pieces.
scallion wash and clean. Cut at slanted angles.
garlic and ginger clean and wash. Mince.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

Cooking
  1. Mix the cabbage and radish with ground red chili.
  2. Add scallion, garlic, ginger, young scallion, dropwort, ground red chili and seafoods to the mixture. Flavor with salt and knead. Put in a pot and cover with a layer of cabbage leaves. Weight with a stone and let ferment.
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