|1½ cup||Clam meat|
|1 teaspoon||Sesame seed powder|
|1 teaspoon||Minced green onion|
|½ teaspoon||Minced garlic|
|2 tablespoons||Corn oil|
|½ cup||Beef broth|
|1 tablespoon||Soy sauce|
(1) Select small-sized cabbage and remove root. (2) Carefully drop leaves one by one into boiliog water immersing tough part first. When tough part softens, drop rest of leaf into water, parboil 3 minutes until softened, and drain. (3) Remove intestines from clam meat and wash. Parboil clam meat 5 minutes and chop coarsely. (4) Mince onion and saut. Add sauted onion to chopped clam meat and season with salt, sesame seed powder, minced green onion, minced garlic and pepper. (5) Boil eggs about 12-13 minutes until hard-cooked and cut each one into quarters. Wash watercress and blanch stem part only in boiling water for 2 minutes. (6) Spread out cooked cabbage leaves and remove thick parts of stems. Place a spoonful of filling (4) and one piece of cooked egg on each cabbage leaf and roll up carefully. Secure with watercress stem. (7) Place stuffed cabbages (6) in heavy pan. Mix beef broth, soy sauce and sugar,and pour over stuffed cabbages. Simmer over low heat for 15 minutes.
by Chung Hea Han
From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, .
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