Baek Jong-won's Abalone Cream Pasta

Name: Baek Jong-won's Abalone Cream Pasta
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 3 abalones; 1 serving pasta; Approx. 3 cups milk (paper cup standard); 1/2 onion; 5 whole garlic cloves (or 2 tbsp minced garlic); 1 piece butter; Sesame oil, appropriate amount; Salt, appropriate amount; Grated Parmesan cheese, a little; Scallions, a little

A luxurious cream pasta that recreates the deep flavors of a restaurant by stir-frying abalone innards with onions and garlic, then blending them with milk to create a sauce, and generously adding abalone meat.

Recommended for

Those who want to taste a deep and luxurious pasta at home that rivals restaurant quality.
Those who want to perfectly utilize abalone innards as a flavorful sauce base without any fishy taste.
Those who want to make a smooth and rich cream sauce using only milk, without heavy cream.

20 min Difficulty Normal Noodles & bunsik

Main ingredients

AbalonePastaMilkOnionGarlicButter

Ingredients needed 1 servings

3 abalones
1 serving pasta
Approx. 3 cups milk (paper cup standard)
1/2 onion

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Abalone Pasta Milk Onion Garlic Butter

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Scallions, a little

Recipe

Clean the abalones thoroughly with a brush, then blanch them in boiling water for about 3 minutes. Cool them in cold water.
Separate the abalone meat from the shell and then separate the innards from the meat using scissors. Cut off the sand sac from the end of the innards.
Lightly score the abalone meat, then finely chop it so it absorbs the sauce well and mixes nicely with the pasta.
Thinly slice the onion and thinly slice the whole garlic cloves.
Heat cooking oil in a frying pan and stir-fry the sliced onion, garlic, and abalone innards until the bottom is slightly browned to maximize flavor.
Place the stir-fried ingredients in a blender, add cold milk and a pinch of salt, and blend until smooth and no ingredients are visible to create the cream sauce.
Lightly wipe the pan, turn on the heat again, add a little cooking oil, and stir-fry the prepared abalone meat and cooked pasta.
Pour all the blended abalone-milk sauce into the pan, add 1 piece of butter, and simmer over medium-low heat until the sauce thickens.
Finally, season with salt, turn off the heat, transfer to a bowl, and garnish with grated Parmesan cheese and chopped scallions.

Blanch abalones in boiling water for 3 minutes, separate the meat and innards, and finely chop the meat.
Stir-fry onion, garlic, and abalone innards until golden brown in a pan, then blend smoothly with milk in a blender to make the sauce.
Stir-fry abalone meat and pasta in a pan, add the blended sauce and butter, simmer until thickened, and season with salt.

Cooking tips

Blanching the abalones in boiling water for 3 minutes before preparing them makes it easier to cleanly separate the shells and innards compared to handling them raw.
When stir-frying the innards and vegetables, cook them until just before they burn. This concentrates the sweetness of the onions and the umami of the innards while eliminating any fishy smell.
For an even thicker and richer taste, you can reduce the amount of milk and mix in heavy cream while cooking.
Instead of cutting the abalone meat into large pieces, chop it finely. This way, when you twirl the pasta, the sauce and abalone will cling together, allowing you to enjoy a richer flavor.

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