Baek Jong-won's Abalone Jangjorim (Soy Sauce Braised Abalone)

Name: Baek Jong-won's Abalone Jangjorim (Soy Sauce Braised Abalone)
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 5-6 abalones (approx. 15 pcs per kg recommended); 10 cloves whole garlic; 1 tbsp soy sauce; 1 tbsp sugar; 3 tbsp water; Generous amount of cooking oil; A little sesame oil

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.

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.

15 min Difficulty Easy drinking snack

Main ingredients

AbaloneGarlicSoy sauceSesame oil

Ingredients needed 2 servings

5-6 abalones (approx. 15 pcs per kg recommended)
10 cloves whole garlic
1 tbsp soy sauce
1 tbsp sugar
3 tbsp water

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Recipe

Lightly blanching the abalone in boiling water makes it much easier to separate the shell from the meat.
Insert a spoon into the thinnest part of the abalone and scoop out the meat. Separate the innards and cut off the mouth (teeth) with scissors or a knife.
Score the top of the prepared abalone meat in a crosshatch or horizontal pattern to help the seasoning penetrate and for a better presentation.
Prepare the whole garlic by cutting it in half if large, or leave whole.
Heat a generous amount of cooking oil in a pan over medium heat. Add the garlic first and stir-fry until fragrant, being careful not to burn it.
Once the garlic starts to cook, add the prepared abalone meat and innards and stir-fry lightly.
Add sugar and soy sauce in a 1:1 ratio by volume. To prevent the seasoning from burning, add 2-3 times the amount of soy sauce in water and simmer until the liquid is reduced.
Cook over low heat. When most of the liquid has evaporated and the oil and seasoning cling to the abalone, turn off the heat and drizzle with a little sesame oil, then mix.
Arrange the cooked abalone and garlic attractively on a plate. If desired, use the cleaned abalone shells as decoration.

Remove shell, innards, and teeth from blanched abalone, score the meat, and prepare garlic.
Stir-fry garlic in an oiled pan, then add abalone, innards, soy sauce, sugar, and water, and simmer until reduced.
Once the liquid evaporates and the seasoning is sticky, drizzle with sesame oil to finish.

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.

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