| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains, Eggs |
Korean |
Seafood |
4 |
Servings |
INGREDIENTS
| 10 |
|
Whelks |
| 3 1/2 |
oz |
Ground beef |
| 4 |
|
Drieg Pyogo mushrooms |
| 1/2 |
|
Bean curd |
| 1 |
|
Egg; beaten |
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Sugar |
| 2 |
ts |
Minced green onion |
| 1 |
ts |
Minced garlic |
| 1 |
tb |
Sesame seed powder |
| 1 |
tb |
Sesame oil |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
tb |
Red pepper threads |
| 1 |
|
Thin; green onion |
INSTRUCTIONS
SEASONINGS
(1) Scrub whelks with brush, place in pan with a little water, and steam
about 5 minutes. (2) Remove whelk meat from shells with chopstick. Clean
meat, removing black and green intestines. Save shells for later use. (3)
Cut whelk meat into 1/2-inch cubes. (4) Soak mushrooms in water for 20
minutes, remove stems, and slice thinly. (5) Wrap bean curd in dry
cheesecloth and squeeze out water. Break into small pieces by mashing
against sieve. (6) Add ground beef, sliced mushrooms, mashed bean curd and
beaten egg to whelk meat. Season with soy sauce, sugar, minced green onion
and garlic, sesame seed powder, sesame oil, salt and pepper and mix well.
(7) Fill each shell with stuffing (6) and steam in steamer for about 10
minutes. (8) Place steamed whelks on serving plate and garnish with red
pepper threads and a piece of green onion.
: 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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