Hwang Jin-sun's Abalone Palbochae
A high-end Chinese-style dish made by quickly stir-frying fresh seafood and vegetables with chili oil and oyster sauce over high heat.
Ingredients needed 2 servings
Recipe
Cooking tips
- If water comes out of the seafood, the dish can be ruined, so it must be stir-fried quickly over high heat.
- Using dried shiitake mushrooms that have been soaked gives a deeper flavor than fresh ones and absorbs the sauce well.
- When blanching, start with the firmest and slowest-cooking abalone first to ensure even cooking.
Recommended for
- For those who want to try making a restaurant-quality Chinese dish at home.
- For those looking for an elegant and hearty menu to serve to distinguished guests.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Aha Bujang's Palbochae
- Lee Yeon-bok's Palboche Ramyeon
- IronBagMan's Palbowanja
- Lee Hye-jung's Yukbochae
- Kim Dae-seok's Butter-Grilled Abalone
- Kim Dae-seok's Abalone and Pork Belly Suyuk
- Striker Chef's Premium Abalone Steamed Rice
- Striker Chef's Abalone Confit with Intestine Sauce
- Yoon Yi-ryeon's Holiday Seafood Skewers and Braised Abalone
- Yeo Kyung-rae's Abalone XO Sauce Stir-Fry
