Abalone In Shell (Chonbok Naengchae) Recipe

• 18 x Abalones
• 1/2 tsp Salt
• 1/2 c. Cabbage
• 1/2 x Lemon
• Parsley
• 3 Tbsp. Tomato catsup
• 1 tsp Red pepper oil
• 1/2 tsp Chopped garlic
• 1 tsp Sugar
• 1/3 tsp Salt

1. (1) Select medium-sized abalones and scrub shells with brush.
2. Wash slippery surface of abalone meat and slide knife into shells to free meat Parboil abalone meat in salted, boiling water for 5 min and return to shells.
3. (3) Shred cabbage finely, dip into cool water for 20 min, and drain.
4. Cut lemon into thin rings, and cut rings into half- moon shape.
5. (4)
6. Add in red pepper oil, chopped garlic, sugar and salt to tomato catsup to make sauce.
7. (5) Place shredded cabbage in bottom of dish and top with abalones in shells.
8. Garnish with lemon and parsley in middle of dish.
9. Serve abalones with catsup.
10. by Sook Joung Ha
11. Note:*Red pepper oil is made from red pepper pwdr dissolved in sesame oil and boiled once over low heat.
12. Drop 1-2 drops into stuffing for dumplings and other sauce dishes to enhance the flavor.

abalones, salt, cabbage, lemon, parsley, tomato catsup, red pepper oil, garlic, sugar, salt

Taken from cookeatshare.com/recipes/abalone-in-shell-chonbok-naengchae-62123 (may not work)