| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains, Eggs |
Korean |
Seafood |
4 |
Servings |
INGREDIENTS
| 3 |
|
Crabs |
| 3 1/2 |
oz |
Ground beef |
| 1 1/2 |
ts |
Soy sauce |
| 1 |
ts |
Sesame oil |
| 1/2 |
ts |
Sugar |
| 1 |
ts |
Minced green onion |
| 1/2 |
ts |
Minced garlic |
| 1 |
ts |
Sesame seed powder |
| 1/4 |
ts |
Pepper |
| 1 |
tb |
Flour |
| 1 |
|
Egg; beaten |
| 2 |
|
Eggs |
| 4 |
|
Dried "Pyogo" mushrooms |
| 5 |
|
Dried "Sogi" mushrooms |
| 1/3 |
|
Bunch watercress |
| 2 |
ts |
Soy sauce |
| 1 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1 |
ts |
Sesame oil |
INSTRUCTIONS
(1) Scrub crabs. Open crabs by prying open between back and bottom shell.
Take out all meat and eggs. Wash back shells for later use. (2) Add ground
beef, flour and beaten egg to crab meat and season with soy sauce, sesame
oil, sugar, green onion, garlic, sesame seed powder and pepper. (3) Put
filling (2) into crab shells and steam in steamer for 25 minutes. (4)
Separate egg yolks and whites and beat. Pour beaten yolks into lightly
greased frying pan making thin sheet. Do the same for egg whites. Shred egg
sheets finely into narrow strips. Soak pyogo mushrooms 15 minutes until
softened and shred Season mushrooms with soy sauce, sugar and sesame oil.
(5) Remove leaf from watercress, cut into pieces 1-1/2 iches long, saut.
and season with salt. Soak sogi mushrooms in warm water for 10 minutes and
scrape white dust from backs of mushrooms. Shred, saut. and season with
salt. (6) Garnish steamed crabs with egg whites and yolks, mushrooms and
watercress.
by Hae Sung Hwang
From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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