| 5 | | Celery cabbage heads (Chinese cabbage) |
| 1 | | Korean radish |
| 1 | bn | Korean watercress; cut into 1-1/4" lengths |
| 1/2 | bn | Indian mustard leaves; cut into 1-1/4" lengths |
| 1/2 | bn | Green thread onions; cut into 1-1/4" lengths |
| 2 | | Green onions; cut into diagonal pieces |
| 5 | | Forest mushrooms; soaked in water and cut into 2-4 pieces |
| 2 | | Korean pears |
| 5 | | Chestnuts; thinly sliced |
| 3 | | Garlic bulbs; peeled and crushed |
| 2 | md | Ginger roots; peeled and crushed |
| 3 | c | Red pepper powder; made pasty with water |
| 1/2 | c | Pickled baby shrimp; chopped |
| 1/3 | c | Pickled yellow corvina; cut into narrow strips (boil the bones an juice in a little water and strain -- save the liquid) |
| 1 | sm | Octopus |
| 1 | c | Oysters |
| 3 | c | Coarse salt |
| | Table salt |
| | Sugar |
| | GARNISHING INGREDIENTS |
| 3 | tb | Pine nuts |
| 5 | | Dried Stone mushrooms; soaked in how water; cleaned, and cut into bite-size |
| 5 | | Chestnuts; cut into slivers |
| 5 | | Dates; cut into slivers |
| | Red pepper threads; cut in 2" lengths |
