| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains, Eggs |
Korean |
Seafood |
4 |
Servings |
INGREDIENTS
| 10 |
|
Cabbage leaves |
| 1/2 |
|
Bunch watercress |
| 1 1/2 |
c |
Clam meat |
| 1 |
|
Onion |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sesame seed powder |
| 1 |
ts |
Minced green onion |
| 1/2 |
ts |
Minced garlic |
| 1/2 |
ts |
Pepper |
| 2 |
tb |
Corn oil |
| 3 |
|
Eggs |
| 1/2 |
c |
Beef broth |
| 1 |
tb |
Soy sauce |
| 2 |
ts |
Sugar |
INSTRUCTIONS
(1) Select small-sized cabbage and remove root. (2) Carefully drop leaves
one by one into boiliog water immersing tough part first. When tough part
softens, drop rest of leaf into water, parboil 3 minutes until softened,
and drain. (3) Remove intestines from clam meat and wash. Parboil clam meat
5 minutes and chop coarsely. (4) Mince onion and saut.. Add saut.ed onion
to chopped clam meat and season with salt, sesame seed powder, minced green
onion, minced garlic and pepper. (5) Boil eggs about 12-13 minutes until
hard-cooked and cut each one into quarters. Wash watercress and blanch stem
part only in boiling water for 2 minutes. (6) Spread out cooked cabbage
leaves and remove thick parts of stems. Place a spoonful of filling (4) and
one piece of cooked egg on each cabbage leaf and roll up carefully. Secure
with watercress stem. (7) Place stuffed cabbages (6) in heavy pan. Mix beef
broth, soy sauce and sugar,and pour over stuffed cabbages. Simmer over low
heat for 15 minutes.
by Chung Hea 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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