| 5 | | Celery cabbage heads (Chinese cabbage) |
| 1/2 | bn | Korean watercress; cut in 2" lengths |
| 1/2 | bn | Indian mustard leaves; cut in 2" lengths |
| 1/2 | bn | Green thread onion; cut in 2" lengths |
| 4 | | Dried Forest mushrooms; soaked and cut into julienne |
| 4 | | Dried Stone mushrooms; soaked in hot water; cleaned, and cut into narrow strips |
| 2 | | Korean pears; cut into thin julienne |
| 10 | | Chestnuts; cut into slivers |
| 5 | | Garlic bulbs; peeled and crushed |
| 3 | sm | Ginger roots; peeled and crushed |
| 3 | c | Red pepper powder; made into a paste with water |
| | Red pepper threads |
| 1/2 | c | Pickled corvina; cut into narrow strips; 1-1/2" |
| 1/3 | c | Pickled baby squid; cut into narrow strips; 1-1/2" |
| 1 | sm | Octopus; cut into narrow strips; 1-1/2" |
| 1/3 | c | Pickled baby shrimp; chopped |
| 1/3 | lb | Oysters |
| 1 1/2 | lb | Beef brisket; boiled in |
| 5 | qt | Water (beef broth) |
| 4 | c | Coarse salt |
| | Table salt |
| | Sugar |
