Lee Hye-jung's Abalone Gomtang

Name: Lee Hye-jung's Abalone Gomtang
Cook time: 60 min
Total time: 60 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1 kg abalone (about 10 pieces); 3 tbsp sesame oil; 1 tbsp cheongju; 1.5 L dried pollock broth; 1/5 radish; scallions, to taste; salt, to taste

A nourishing abalone gomtang with a milky, deep flavor like beef bone soup, made by simmering abalone stir-fried in sesame oil with dried pollock broth over low heat for a long time.

1 hr Difficulty Easy Soups & stews

Main ingredients

abalone sesame oil cheongju dried pollock broth radish scallions

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abalone sesame oil cheongju dried pollock broth radish scallions

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Ingredients needed 3 servings

Recipe

Cut the cleaned abalone into thick slices to preserve a chewy texture.
Generously coat a heavy-bottomed pot with sesame oil, add the sliced abalone, and stir-fry.
While stir-frying the abalone, add 1 tablespoon of cheongju to eliminate any off-odors.
Pour in enough dried pollock broth to just cover the ingredients and boil vigorously over high heat for 5 minutes.
Add the radish cut into flat, rectangular pieces, reduce the heat to very low, and simmer gently until the broth turns milky.
Ladle into bowls, top with chopped scallions, and season with salt to taste just before eating.

In a pot coated with sesame oil, stir-fry the abalone with cheongju.
Pour in the dried pollock broth, boil over high heat, then add the radish, reduce to low heat, and simmer until milky.
Sprinkle with scallions, serve, and season with salt just before eating.

Cooking tips

Instead of adding all the water at once, add it in small portions and simmer gently to make the broth much milkier.
Slice the abalone thickly, not too thin, so that the savory flavor infuses well during stir-frying and the texture remains intact.
Do not season during cooking; add a little salt just before eating to maintain the natural clean taste.