Ingredients with Measurements:
- 1 lb fresh or frozen abalone
- 8 oz dried somen noodles
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 tbsp ginger, minced
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 2 tbsp honey
- 1 tbsp sesame oil
- 1/4 tsp black pepper
- 2 cups water
- 2 green onions, sliced
- 1 red chili pepper, sliced
- 1 tbsp sesame seeds
Special equipment needed:
- Large pot
- Colander
- Large skillet
- Tongs
Step-by-step instructions:
1. Rinse the abalone under cold running water and scrub the shells with a brush. If using frozen abalone, thaw it in the refrigerator overnight.
2. Bring a large pot of water to a boil and cook the somen noodles according to the package instructions. Drain and rinse under cold water. Set aside.
3. In a large skillet, heat some oil over medium-high heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
4. Add the soy sauce, rice wine, honey, sesame oil, black pepper, and water to the skillet. Stir to combine.
5. Add the abalone to the skillet and bring the mixture to a boil. Reduce the heat to low, cover the skillet, and simmer for 30-40 minutes until the abalone is tender.
6. Remove the abalone from the skillet with tongs and set aside. Increase the heat to high and reduce the sauce for 5-10 minutes until thickened.
7. Serve the abalone and sauce over the somen noodles. Garnish with green onions, chili pepper, and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering, high heat for reducing sauce.
Serving size:
4 servings
Nutritional information:
Calories: 430
Fat: 4g
Carbohydrates: 70g
Protein: 26g
Sodium: 1,200mg
Substitutions for ingredients:
- Abalone can be substituted with scallops or shrimp.
- Somen noodles can be substituted with udon noodles or rice noodles.
- Rice wine can be substituted with dry sherry or white wine.
- Honey can be substituted with sugar or maple syrup.
- Red chili pepper can be substituted with jalapeño or crushed red pepper flakes.
Variations:
- Add some sliced carrots, bell peppers, or mushrooms to the skillet for extra flavor and nutrition.
- Use chicken or beef broth instead of water for a richer sauce.
- Add some gochujang (Korean chili paste) for a spicy kick.
Tips and tricks:
- If using fresh abalone, tenderize it by pounding it with a meat mallet or rolling pin before cooking.
- Make sure to rinse the abalone well to remove any sand or debris.
- Don't overcook the abalone or it will become tough and rubbery.
- Use a non-stick skillet to prevent the abalone from sticking to the bottom.
- Adjust the seasoning to your taste by adding more soy sauce, honey, or black pepper.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Jeonbokjjim with Noodles in individual bowls and garnish with green onions, chili pepper, and sesame seeds.
Garnishes:
Green onions, chili pepper, and sesame seeds.
Pairings:
Serve with a side of steamed rice and some kimchi for a complete Korean meal.
Suggested side dishes:
Steamed rice, kimchi, stir-fried vegetables, or Korean-style pancakes.
Troubleshooting advice:
- If the sauce is too salty, add some more water or broth to dilute it.
- If the abalone is too tough, simmer it for a longer time until tender.
- If the sauce is too thin, increase the heat and reduce it for a few more minutes.
Food safety advice:
Make sure to cook the abalone thoroughly to prevent any foodborne illness.
Food history:
Jeonbokjjim is a Korean dish made with abalone, a type of sea snail that is considered a delicacy in many Asian countries. It is often served on special occasions and is believed to have health benefits such as improving circulation and boosting the immune system.
Flavor profiles:
Savory, sweet, umami, nutty, and slightly spicy.
Serving suggestions:
Serve hot as a main dish with some steamed rice and side dishes.
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Region: Korean