Stuffed White Kimchi



This is an extraordinary kimchi dish. Stuffing is added between leaves of white kimchi. Beef, lentimus mushrooms, dropworts, strip-sliced red chilies are the main ingredients of the stuffing.



Materials(makes for four) and Precooking

1/2 head White Kimchi
200g (0.4 pounds) beef
4 lentimus mushrooms (Lentimus edodes)
30g (0.07 pounds) dropwort
a small amount of fine strip-sliced red chili
2 cups pre-boiled anchovy soup
1 spoon cooking oil
1 egg
@ flavoring for beef
1 spoon soy sauce
2 teaspoons sugar
2 spoons minced scallion
1 spoon minced garlic
1/2 spoons roasted sesame seeds
a small amount of pepper
white kimchi part in two and clean them of the stuffing. Leave a whole leaf uncut for each half for wrapping. Squeeze away the liquid.
beef mince.
mushrooms soak in water and mince.
dropwort clean and cut into 3cm (1 1/4 inch) pieces.
anchovy soup remove heads from anchovies and boil with water for 10 minutes.
egg fry and cut into fine strips.
  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. Stuffing; Mix the minced beef well with mushroom, dropwort, and red chili strips. Mix in the flavorings.
  2. Stuff in between leaves of the white kimchi. Wrap with a whole leaf and place in a saucepan.
  3. Pour the salted base soup in the pan and add a little cooking oil. Bring to boil.
  4. Cut the kimchi leaves into 5cm (2 inches) pieces when they are cooked soft, and put the pieces in a bowl. The boiled base soup is also poured in the bowl. Scatter the egg strips over it and serve with other dishes.
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