Korean > Rice > Jeonbokjjim

Jeonbokjjim with Mushrooms Recipe

Ingredients with Measurements:
- 1 pound of fresh abalone, cleaned and sliced
- 1 cup of shiitake mushrooms, sliced
- 1 cup of oyster mushrooms, sliced
- 1/2 cup of soy sauce
- 1/2 cup of water
- 1/4 cup of sugar
- 1/4 cup of rice wine
- 1 tablespoon of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/2 teaspoon of black pepper
- 2 green onions, sliced
- 1 tablespoon of cornstarch
- 1 tablespoon of water

Special equipment needed:
- Large skillet or wok
- Mixing bowl
- Cutting board
- Knife

Step-by-step instructions:

1. In a mixing bowl, combine soy sauce, water, sugar, rice wine, sesame oil, garlic, ginger, and black pepper. Stir until sugar is dissolved.

2. Add sliced abalone, shiitake mushrooms, oyster mushrooms, and green onions to the mixing bowl. Mix well and let it marinate for 30 minutes.

3. Heat a large skillet or wok over medium-high heat. Add the marinated abalone and mushrooms to the skillet. Cook for 5 minutes, stirring occasionally.

4. In a small bowl, mix cornstarch and water until smooth. Add the cornstarch mixture to the skillet and stir well. Cook for an additional 2 minutes until the sauce thickens.

5. Remove from heat and transfer to a serving dish.


Time:
Preparation time: 40 minutes
Cooking time: 7 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 230
Fat: 2g
Carbohydrates: 30g
Protein: 22g
Sodium: 1700mg

Substitutions for ingredients:
- Abalone can be substituted with scallops or shrimp.
- Shiitake mushrooms can be substituted with button mushrooms.
- Oyster mushrooms can be substituted with any other type of mushrooms.

Variations:
- Add sliced carrots, bell peppers, or onions for additional flavor and texture.
- Use chicken or beef instead of abalone for a different protein source.

Tips and tricks:
- Make sure to clean the abalone thoroughly before slicing.
- Marinate the abalone and mushrooms for at least 30 minutes to allow the flavors to develop.
- Use a non-stick skillet or wok to prevent sticking.

Storage instructions:
Store leftover Jeonbokjjim with Mushrooms in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stove until heated through.

Presentation ideas:
Serve Jeonbokjjim with Mushrooms in a shallow bowl or on a plate with a garnish of sliced green onions.

Garnishes:
Sliced green onions

Pairings:
Serve with steamed rice and a side of kimchi for a complete meal.

Suggested side dishes:
Kimchi, steamed rice, stir-fried vegetables

Troubleshooting advice:
- If the sauce is too thin, add more cornstarch and water mixture to thicken it.
- If the abalone is tough, marinate it for a longer period of time.

Food safety advice:
- Make sure to clean the abalone thoroughly before cooking.
- Cook the abalone and mushrooms to an internal temperature of 145°F to ensure they are safe to eat.

Food history:
Jeonbokjjim is a traditional Korean dish made with abalone, a type of sea snail that is considered a delicacy in many cultures.

Flavor profiles:
Savory, umami, slightly sweet

Serving suggestions:
Serve Jeonbokjjim with Mushrooms as a main dish for lunch or dinner.

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Region: Korean

Taste: Savory, Umami, Earthy, Aromatic, Nutty