INGREDIENTS

INSTRUCTIONS

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

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