Baek Jong-won's Abalone Jangjorim (Soy Sauce Braised Abalone)
Abalone Jangjorim with a Korean sweet and savory flavor using soy sauce and sugar instead of butter, highlighting the rich taste of whole garlic and abalone innards.
Ingredients needed 2 servings
Recipe
Cooking tips
- If it's difficult to prepare the abalone raw, lightly blanching it in boiling water makes the meat separate very easily with a spoon.
- Abalones around 15 pieces per kg (15-mi size) are a good value and suitable for cooking.
- The sauce might look a bit messy if the innards burst, but they add a deep umami flavor when combined with the soy sauce seasoning. It's recommended to cook them together rather than discarding them.
- Simmer until all the liquid has evaporated to achieve the chewy, grilled texture rather than a braised dish.
Recommended for
- Those who want to enjoy a different Korean-style sweet and savory abalone dish instead of butter-braised abalone.
- Those looking for a side dish for drinks or a luxurious appetizer for a home party.
- Those who want to make a savory and chewy side dish for rice that children will enjoy.
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