How to get ready abalone for cooking?
As my husband is sick, I would like to make abalone porridge which is one of the common foods for patients in Korea.
I bought two "alive" abalones today morning and they are now waiting for me to cook them soon ;)
To me it's the first time to even touch the moving abalones... I am very scared of them to be honest!
My mom taught me how to get ready the abalones for cooking in Korean style;
Step 1) Take the abalones from their shells with spoon somehow(?).
Step 2) Get rid of internal organs from meat part.
Step 3) slice the meat part and keep the internal organs for porridge.
Anybody has a good tip to add on these steps? Any type of tips are very welcomed! =)
-juicytastykorea-
kr태그엔 한글을....
tag 뺐씁니다 :)
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