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CATEGORY CUISINE TAG YIELD
Seafood, Meats, Grains, Eggs Korean Seafood 4 Servings

INGREDIENTS

10 Whelks
3 1/2 oz Ground beef
4 Drieg Pyogo mushrooms
1/2 Bean curd
1 Egg, beaten
3 T Soy sauce
1 T Sugar
2 t Minced green onion
1 t Minced garlic
1 T Sesame seed powder
1 T Sesame oil
1/2 t Salt
1/4 t Pepper
1/2 T Red pepper threads
1 Thin, green onion

INSTRUCTIONS

(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 1/2-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, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 137
Calories From Fat: 89
Total Fat: 9.8g
Cholesterol: 65.1mg
Sodium: 727.2mg
Potassium: 135.2mg
Carbohydrates: 5.3g
Fiber: <1g
Sugar: 3.7g
Protein: 6.8g


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