| ‚P |
Wet the dried gourd shavings, sprinkle them with salt and rub well by hands. After they become tender, rinse and squeeze dry. |
| ‚Q |
Rinse the Chinese cabbage and boil in plenty of water until tender. Spread it over a colander to cool. Cut the carrot either using a cookie cutter, into thin round slices, or into semicircular slices. Remove the strings and calyxes from the pea pods. |
| ‚R |
Place the Chinese cabbage over a makisu (rattan sheet) and spread the beef evenly over the cabbage. Sprinkle it with salt and pepper. Roll up the makisu tightly. Remove the makisu and bind the rounded cabbage roll with 4, equally spaced, gourd shavings, and knot each one. |
| ‚S |
Combine the stock and carrot in a pan and cook for a while. Add the cabbage roll prepared in 3 and cook over low heat for 15 minutes. Add the pea pods right before removing from the heat. |
| ‚T |
After all the ingredients become tender, remove the cabbage roll and cut it between the gourd shavings to make 4 pieces. |
| ‚U |
Place 5 and the carrot in serving dishes and add the pea pods. |
