Step 1:

In a medium-size saucepan, with a lid, combine the water, salt and soybean sprouts. Bring to a boil. Reduce to low heat, cover with a lid, and steam the sprouts for 5 minutes.

Step 2:

Strain the sprouts and transfer to a mixing bowl.

Step 3:

Mix the sprouts with the green onion, toasted sesame seeds

Step 1:

Cut the apples into matchsticks after removing the core. Put them in a pitcher and stir with soju. Cover it and let it chill for 30 min.

Step 1:

Cut Napa cabbage cut into quarters lengthwise. Rinse the cabbage with cold water, and liberally sprinkle salt between the leaves (leaves are still connected to core). Place quarters in a large bowl, and add enough water to just cover. Set aside for 4 to 5 hours, or until leaves are soft.

Step 2:

Wash the salted cabbage 3 to 4 times in cold water, and drain in a colander for about 20 minutes

Step 3:

In a mixing bowl, make the stuffing by combining the shredded Korean/ white radish, shredded red pepper, garlic, ginger, green onions, vinegar, sugar, salt, and 1 cup (250ml) water

Step 4:

Sprinkle the stuffing between all the cabbage leaves in one quarter except for the large outside leaf. Reserve the liquid. Peel the large outside leaf back, without removing it from the core, and fold the remaining leaves in half. Wrap the outside leaf around the other leaves, and pack into a ½ gallon (2 litre) jar. Repeat with remaining quarters. Set aside at room temperature for 1 day.

Step 5:

To serve: slice wrap into 1 ½ inch slices.

Step 1:Wash the spinach thoroughly and trim off the thick stems. Chop the scallion. Mince the garlic.

Step 2:Bring the water to a boil. Add the meat and bring to a second boil.

Step 3:Skim off the froth. Add the spinach, scallion, garlic, soy sauce, salt and pepper. Lower the flame and simmer for 10 minutes.

Step 1:Mix all ingredients. Serve with sauteed bean curd.