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Abalone recipes -
Abalone in Shell ~ Chonbok Naengchae

 

Recipe Categories : | Abalone | All Seafood | Korean | MAIN INDEX |

Serves : 4

Ingredients :

  • 18 x abalone
  • ½ tspn salt
  • ½ cup cabbage, finely shredded
  • ½ lemon
  • parsley
    For sauce :
  • 3 tbsp tomato catsup
  • 1 tspn red pepper oil (see cooks note)
  • ½ tspn minced garlic
  • 1 tspn sugar
  • ½ tspn salt


Preparation and Cooking Instructions :

  1. Select medium-sized abalone and scrub shells with brush. Wash slippery surface of abalone meat and slide knife into shells to free meat.
  2. Parboil abalone meat in salted, boiling water for 5 minutes and return to shells.
  3. Shred cabbage finely, dip into cold water for 20 minutes, and drain. Cut lemon into thin rings, and cut rings into half-moon shape.
  4. Add red pepper oil, minced garlic, sugar and salt to tomato catsup to make sauce.
  5. Place shredded cabbage in bottom of dish and top with abalone in shells. Garnish with lemon and parsley in middle of dish. Serve abalone with sauce.
  6. Cooks note: Red pepper oil is made from red pepper powder dissolved in sesame oil and boiled once over low heat. Drop 1-2 drops into stuffing for dumplings and other sauce dishes to enhance the flavor.

Abalone: From Sea to Saucepan
Abalone: From Sea to Saucepan

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Fish & Shellfish by James Peterson

Editorial Reviews:
From Publishers Weekly:
Peterson (Sauces and Splendid Soups) has compiled a comprehensive, deftly organized guide to the preparation of seafood. The volume's four easily cross-referenced parts begin with cooking techniques and recipes in "Finfish" and "Shellfish." "Seafood in Other Guises" contains recipes for salads, soups, stews and such dishes as Ricotta and Sage Agnolini in Tomato Shrimp Broth and Salmon and Smoked Salmon Mousse Napoleons. "Finfish Dictionary" includes tips for identifying and cooking more than 200 species. The impressive range of Peterson's 150-plus recipes moves from the simple (Baked Mackerel with Mustard and Bread Crumbs) to the more challenging (Curry-Flavored Monkfish Croquettes with Pear Chutney) and includes the unusual (Arctic Char Baked in Salt; Indian-Style Sweet-and-Hot Seafood Chowder with Coconut Milk). Sidebars and boxes include tips for such things as taking the meat from lobster shells and buying scallops or seasoned vinegar for sushi. Charts for traditional ethnic dishes offer at-a-glance guides to ingredients, flavors, enrichers and garnishes. Peterson's authoritative, informal prose style blends well with the book's organization to make this volume a reference sure to please amateur and professional cooks. Also included are a glossary, source list and color photos.

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