Steamed stuffed whelks (sora tchim)

4 Servings

Ingredients

Quantity Ingredient
10 Whelks
3½ ounce Ground beef
4 Drieg Pyogo mushrooms
½ Bean curd
1 Egg; beaten
3 tablespoons Soy sauce
1 tablespoon Sugar
2 teaspoons Minced green onion
1 teaspoon Minced garlic
1 tablespoon Sesame seed powder
1 tablespoon Sesame oil
½ teaspoon Salt
¼ teaspoon Pepper
½ tablespoon Red pepper threads
1 Thin; green onion

Directions

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 ½-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, .

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