Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Abalone | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 18 x Abalones
- 1/2 tsp Salt
- 1/2 cup Cabbage
- 1/2 x Lemon
- Parsley
- ===
Directions
Select medium-sized abalones and scrub shells with brush.
Wash slippery surface of abalone meat and slide knife into shells to free meat Parboil abalone meat in salted, boiling water for 5 minutes and return to shells.
Shred cabbage finely, dip into cold water for 20 minutes, and drain.
Cut lemon into thin rings, and cut rings into half- moon shape.
Add red pepper oil, minced garlic, sugar and salt to tomato catsup to make sauce.
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.
Category:North Korean Recipes
Category:North Korean Salads