| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains | Korean | Seafood | 4 | Servings |
INGREDIENTS
| 3/4 | c | Clam meat |
| 3 1/2 | oz | Ground beef |
| 1 | tb | Sesame oil |
| 1/2 | c | Soy bean sprouts |
| 2 | oz | Bracken fern (kosari); presoaked |
| 1 | Bunch watercress | |
| 2 | tb | Soy sauce |
| 3 | c | Raw rice |
| 2 | Hot red peppers |
INSTRUCTIONS
(1) Remove intestines from clam meat. rinse in weak-salted water and drain. (2) Cut off long, hairy ends of soy bean sprouts, wash, and drain. (3) Discard tough stems from presoaked brackens. Cut off root and leaves from watercress and cut into 1-1/2 inch pieces. (4) Wash rice and soak in water for 1 hour. Cut red peppers in half, remove seeds, and chop. (5) Add sesame oil to pan and saut. clam meat on high heat. Add ground beef to clam meat and saut. together. (6) Add 2 cups (40Occ) water to (5) and bring to boil hard. Add soy bean sprouts and brackens and boil 10 minutes again, seasoning with soy sauce. (7) Drain rice in colander, pur.e in blender, add chopped red peppers, and pur.e together. (8) Add (7) to (6) and stir well. When mixture thickens and binds together, add watercress and cook 1 minute until it is done. : 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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