Steamed stuffed whelks (sora tchim)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Whelks | |
| 3½ | ounce | Ground beef |
| 4 | Drieg Pyogo mushrooms | |
| ½ | Bean curd | |
| 1 | Egg; beaten | |
| 3 | tablespoons | Soy sauce |
| 1 | tablespoon | Sugar |
| 2 | teaspoons | Minced green onion |
| 1 | teaspoon | Minced garlic |
| 1 | tablespoon | Sesame seed powder |
| 1 | tablespoon | Sesame oil |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | tablespoon | Red pepper threads |
| 1 | Thin; green onion | |
Directions
SEASONINGS
(1) Scrub whelks with brush, place in pan with a little water, and steam about 5 minutes. (2) Remove whelk meat from shells with chopstick. Clean meat, removing black and green intestines. Save shells for later use. (3) Cut whelk meat into ½-inch cubes. (4) Soak mushrooms in water for 20 minutes, remove stems, and slice thinly. (5) Wrap bean curd in dry cheesecloth and squeeze out water. Break into small pieces by mashing against sieve. (6) Add ground beef, sliced mushrooms, mashed bean curd and beaten egg to whelk meat. Season with soy sauce, sugar, minced green onion and garlic, sesame seed powder, sesame oil, salt and pepper and mix well.
(7) Fill each shell with stuffing (6) and steam in steamer for about 10 minutes. (8) Place steamed whelks on serving plate and garnish with red pepper threads and a piece of green onion.
: by Bok Ryou Han
From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, .