| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
Korean |
Seafood |
4 |
Servings |
INGREDIENTS
| 8 |
|
Smelts |
| 1/2 |
|
Korean white radish |
| 3 1/2 |
oz |
Hot green peppers |
| 4 |
|
Red peppers |
| 2 |
|
Green onions |
| 2 |
|
Cloves garlic |
| 1/3 |
oz |
Fresh ginger root |
| 1/3 |
lb |
Beef |
| 1 |
tb |
Soy sauce |
| 2 |
ts |
Minced green onion |
| 1 |
ts |
Minced garlic |
| 1 |
ts |
Sesame seed powder |
| 1 |
ts |
Sesame oil |
| 1/4 |
ts |
Pepper |
| 4 |
tb |
Red pepper paste |
| 1 |
tb |
Vinegar |
| 2 |
ts |
Molasses |
INSTRUCTIONS
SEASONINGS FOR BEEF
(1) Holding tail of smelt, scrape scales toward direction of head. (2)
Place fish sideways, insert knife through abdomen, and remove intestines.
Wash well, frequently changing water, and cut off tail. (3) Shred beef
finely, add soy sauce, minced green onion, minced garlic, sesame seed
powder, sesame oil and pepper, and mix well. Place seasoned beef into
cavity of smelt. (4) Cut radish into 1-1/2-inch-long pieces and slice into
1/4-inch-thick rectangles. Wash hot green and red peppers, remove stems,
and cut diagonally. Shred green onions, garlic and ginger finely. (5) Place
radish slices on bottom of pan. Place stuffed smelts in pan and sprinkle
with shredded green onions, garlic, ginger and peppers. Mix 1/2 cup
(100cc) water, red pepper paste, vinegar and molasses together and pour
into pan. (6) After it boils, reduce heat and simmer over low heat, basting
with liquid. Cook until most of liquid is absorbed.
: 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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