Abalone In Shell (chonbok Naengchae)

INGREDIENTS

INSTRUCTIONS

(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 halfmoon 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, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 11
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 489.2mg
Potassium: 38.8mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: 1.8g
Protein: <1g