Striker Chef's High-end Steamed Abalone Rice Bowl

Name: Striker Chef's High-end Steamed Abalone Rice Bowl
Cook time: 60 min
Total time: 60 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 5-6 fresh abalone; enough kelp to wrap the abalone; 1/3 piece of radish; 200ml water; 3 tbsp soy sauce; 3 tbsp mirin; 3 tbsp corn syrup; a handful of gochu peppers; 2-3 shiitake mushrooms; 1 cheongyang chili pepper; 1/2 tbsp minced ginger; 2 tbsp sesame oil; some green onions; some toasted sesame seeds; 2 bowls of warm rice

A premium health-boosting rice bowl featuring abalone gently steamed for a long time with the natural sweetness of kelp and radish, finished with a special ginger soy sauce.

🙋 Recommended for

⭐ Those who want to prepare a gentle, non-irritating, and tender health-boosting meal full of care to restore the energy of their parents or loved ones.
⭐ Those who want to enjoy the tender abalone steamed dish (mushi awabi style) reminiscent of high-end Japanese izakayas at home.

60 min Difficulty Normal Meat & mains

Main ingredients 🥩

abalonekelpradishsoy saucemirincorn syrupgochu peppersshiitake mushroomscheongyang chili pepperminced gingersesame oilgreen onionstoasted sesame seedsrice

Tags 🏷️

health-boosting food high-end cuisine izakaya-style sweet and savory

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

5-6 fresh abalone
enough kelp to wrap the abalone
1/3 piece of radish
200ml water
3 tbsp soy sauce
3 tbsp mirin
3 tbsp corn syrup
a handful of gochu peppers
2-3 shiitake mushrooms
1 cheongyang chili pepper
1/2 tbsp minced ginger
2 tbsp sesame oil
some green onions
some toasted sesame seeds
2 bowls of warm rice

Recipe 🍳

Using a brush or a clean new toothbrush, scrub the surface of the abalone under running water to remove any impurities.
At the bottom of a steamer, spread sliced radish and clean kelp thickly. Place the cleaned abalone (with shells) on top in layers.
Cover the abalone again with radish and kelp, leaving no gaps, then steam over high heat for 40-50 minutes until the abalone becomes tender.
In a braising pot, add 200ml water, 3 tbsp soy sauce, 3 tbsp mirin, and 3 tbsp corn syrup. Add shiitake mushrooms cut into quarters, diagonally sliced gochu peppers, and cheongyang chili pepper. Bring to a boil and simmer to reduce.
When the vegetables are tender and the sauce has reduced, add 1/2 tbsp minced ginger for a clean flavor, then drizzle 2 tbsp sesame oil and turn off the heat.
Let the steamed abalone cool slightly. Using a spoon, separate the flesh from the shell and remove the internal organs and the hard beak at the end. Slice into thick bite-sized pieces.
Fill a serving bowl with warm rice. Arrange the sliced abalone, shiitake mushrooms, and gochu peppers from the sauce neatly on top.
Pour the remaining sweet and savory soy sauce from the pot evenly over the ingredients. Generously sprinkle chopped green onions and crushed toasted sesame seeds on top to finish.

Clean the abalone by scrubbing the surface with a brush.
Lay radish and kelp in a steamer, place abalone on top, cover with more radish and kelp, and steam for 40-50 minutes.
Mix soy sauce, mirin, corn syrup, and water, then add shiitake mushrooms and gochu peppers to make the sauce.
Once the sauce has thickened, add minced ginger and sesame oil at the end to finish.
Remove the shell, internal organs, and beak from the steamed abalone, then slice.
Place the abalone and vegetable garnish over rice, then drizzle with soy sauce and sprinkle with green onions and crushed sesame seeds.

Cooking tips 💡

If the abalone is cooked raw or blanched briefly, the texture tends to become tough. However, covering it with kelp and radish and steaming for a long time results in an amazingly tender and moist texture.
If ginger is added at the beginning and boiled for a long time, its pungent and fragrant flavor will dissipate. For best results, add it at the very end just before turning off the heat.

Shop ingredients on Coupang(Ad)

abalone kelp radish soy sauce mirin corn syrup gochu peppers shiitake mushrooms cheongyang chili pepper minced ginger sesame oil green onions toasted sesame seeds rice

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