Title: Abalone in shell (chonbok naengchae)
 Categories: Seafood
      Yield: 4 Servings
 
     18    Abalones
    1/2 ts Salt
    1/2 c  Cabbage
    1/2    Lemon
           Parsley

------------------------CATSUP SAUCE-----------------------------
      3 tb Tomato catsup
      1 ts Red pepper oil
    1/2 ts Minced garlic
      1 ts Sugar
    1/3 ts Salt
 
  (1)  Select medium-sized abalones and scrub shells with brush. Wash
  slippery surface of abalone meat and slide knife into shells to free
  meat from shells. Discard intestines and save empty shells for later
  use. (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 abalones in shells. Garnish with lemon
  and parsley in middle of dish. Serve abalones with catsup.
  
         by Sook Joung Ha 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.