| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs |
Korean |
Seafood |
4 |
Servings |
INGREDIENTS
| 8 |
|
Jumbo clams |
| 1 |
c |
Clam meat |
| 3 1/2 |
oz |
Ground round beef |
| 1 |
|
Egg yolk |
| 2 |
ts |
Minced green onion |
| 1 |
ts |
Minced garlic |
| 2 |
ts |
Salt |
| 2 |
ts |
Sesame oil |
| 1/4 |
ts |
Pepper |
| 1 |
|
Egg |
| 1 |
ts |
Red pepper threads |
INSTRUCTIONS
(1) Place jumbo clams in salted water for 3 hours to remove sands. Drop
into boiling water and remove when shells open. Remove meat from jumbo
clams, dry water from outer shells, and save empty shells. (2) Saut. clam
meat in pan until moisture is absorbed. Mince clam meat and jumbo clam meat
together. (3) Add ground beef and egg yolk to (2), season with green onion,
garlic, salt, sesame oil and pepper, and mix well. (4) Place (3) into
cleaned, empty shells and flatten top. Steam stuffed clams in steamer for
about 15 minutes. (5) Separate egg yolk and white and beat each. Pour
beaten egg yolk into lightly greased frying pan making thin sheet. Do the
same for egg white. Shred egg white and yolk sheets into thin strips and
use them for garnishing top of steamed clams along with red pepper threads.
by Bok Ryou Han Note: *To open clam, insert knife carefully into top
part of cooked clam while holding lower part with cheesecloth, catching
clam's natural juice in bowl.
From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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