Recipe - Steamed Stuffed Whelks (Sora Tchim)

10 Whelks
3 One half ounce Ground beef
4 Drieg Pyogo mushrooms
One half Bean curd
1 Egg; beaten

SEASONINGS
3 tablespoon Soy sauce
1 tablespoon Sugar
2 teaspoon Minced green onion
1 teaspoon Minced garlic
1 tablespoon Sesame seed powder
1 tablespoon Sesame oil
One half teaspoon Salt
One fourth teaspoon Pepper
One half tablespoon Red pepper threads
1 Thin; green onion

(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 1/2inch 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, cut or sliced up 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.