Abalone in shell (chonbok naengchae)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | Abalones | |
| ½ | teaspoon | Salt |
| ½ | cup | Cabbage |
| ½ | Lemon | |
| Parsley | ||
| 3 | tablespoons | Tomato catsup |
| 1 | teaspoon | Red pepper oil |
| ½ | teaspoon | Minced garlic |
| 1 | teaspoon | Sugar |
| ⅓ | teaspoon | Salt |
Directions
CATSUP SAUCE
(1) Select medium-sized abalones and scrub shells with brush. Wash slippery surface of abalone meat and slide knife into shells to free meat from shells. Discard intestines and save empty shells for later use. (2) Parboil abalone meat in salted, boiling water for 5 minutes and return to shells. (3) Shred cabbage finely, dip into cold water for 20 minutes, and drain. Cut lemon into thin rings, and cut rings into half- moon shape. (4) Add red pepper oil, minced garlic, sugar and salt to tomato catsup to make sauce. (5) Place shredded cabbage in bottom of dish and top with abalones in shells. Garnish with lemon and parsley in middle of dish. Serve abalones with catsup.
by Sook Joung Ha Note: *Red pepper oil is made from red pepper powder dissolved in sesame oil and boiled once over low heat. Drop 1-2 drops into stuffing for dumplings and other sauce dishes to enhance the flavor.
From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, .