Ingredients with Measurements:
- 1 pound fresh abalone
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 eggs, beaten
- 1/4 cup milk
- 1/2 cup panko breadcrumbs
- Oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Tongs or slotted spoon
Step-by-step instructions:
1. Clean the abalone by removing the shell and cleaning the meat. Slice the abalone into thin pieces.
2. In a shallow dish, mix together the flour, cornstarch, salt, black pepper, garlic powder, and onion powder.
3. In another shallow dish, whisk together the eggs and milk.
4. In a third shallow dish, place the panko breadcrumbs.
5. Heat the oil in a deep fryer or large pot to 375°F.
6. Dredge the abalone slices in the flour mixture, shaking off any excess.
7. Dip the abalone slices in the egg mixture, then coat in the panko breadcrumbs.
8. Carefully place the breaded abalone slices into the hot oil using tongs or a slotted spoon.
9. Fry the abalone slices for 2-3 minutes, or until golden brown and crispy.
10. Remove the fried abalone slices from the oil and place on a paper towel-lined plate to drain any excess oil.
11. Serve the fried jeonbokjjim hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 5-6 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 30g
Protein: 20g
Substitutions for ingredients:
- Instead of fresh abalone, you can use canned abalone or other seafood such as shrimp or scallops.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
Variations:
- Add some spice to the flour mixture by adding cayenne pepper or chili powder.
- Serve the fried jeonbokjjim with a squeeze of fresh lemon juice for added flavor.
- Make a dipping sauce by mixing together soy sauce, rice vinegar, sesame oil, and chopped green onions.
Tips and tricks:
- Make sure to pat the abalone slices dry before dredging in the flour mixture to ensure the coating sticks.
- Use a deep fryer or a pot with high sides to prevent oil splatters.
- Do not overcrowd the fryer or pot with too many abalone slices at once to ensure even cooking.
Storage instructions:
Store any leftover fried jeonbokjjim in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the fried jeonbokjjim, place in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the fried jeonbokjjim on a platter with a garnish of fresh herbs or sliced green onions.
Garnishes:
Fresh herbs, sliced green onions, lemon wedges
Pairings:
Serve the fried jeonbokjjim with steamed rice and a side of sautéed vegetables.
Suggested side dishes:
Steamed rice, sautéed vegetables
Troubleshooting advice:
- If the coating is not sticking to the abalone slices, make sure to pat them dry before dredging in the flour mixture.
- If the oil temperature is too low, the abalone slices will absorb too much oil and become greasy. Make sure the oil is at 375°F before frying.
Food safety advice:
- Make sure to clean the abalone thoroughly before slicing and cooking.
- Use caution when working with hot oil to prevent burns.
Food history:
Jeonbokjjim is a Korean dish made with abalone, a type of sea snail that is considered a delicacy in many cultures.
Flavor profiles:
The fried jeonbokjjim has a crispy, crunchy coating with a tender and flavorful abalone center.
Serving suggestions:
Serve the fried jeonbokjjim as an appetizer or as a main dish with steamed rice and vegetables.
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Region: Korean