Ingredients with Measurements:
- 1 pound fresh abalone
- 1 block of firm tofu (14 oz)
- 1 onion, sliced
- 1 carrot, sliced
- 4 cloves garlic, minced
- 2 green onions, chopped
- 2 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 cup water
Special equipment needed:
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
Step-by-step instructions:
1. Clean the abalone by removing the shell and viscera. Rinse it under cold water and cut it into bite-sized pieces.
2. Cut the tofu into bite-sized pieces and set aside.
3. In a large pot or Dutch oven, sauté the onion, carrot, and garlic until they are fragrant and slightly browned.
4. Add the abalone and continue to sauté for 2-3 minutes.
5. Add the soy sauce, rice wine, sesame oil, sugar, black pepper, and red pepper flakes. Stir well.
6. Add the water and bring the mixture to a boil.
7. Reduce the heat to low and simmer for 20-25 minutes, or until the abalone is tender.
8. Add the tofu and green onions to the pot and continue to simmer for another 5 minutes.
9. Serve hot with rice.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 190
Fat: 7g
Carbohydrates: 14g
Protein: 19g
Substitutions for ingredients:
- Abalone can be substituted with other seafood such as shrimp or scallops.
- Rice wine can be substituted with white wine or apple cider vinegar.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.
Variations:
- Add vegetables such as mushrooms or bell peppers for more 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 cooking.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- Serve with a side of kimchi for added flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with a garnish of chopped green onions.
Garnishes:
Chopped green onions or cilantro.
Pairings:
Serve with steamed rice and a side of kimchi.
Suggested side dishes:
Kimchi, steamed vegetables, or a side salad.
Troubleshooting advice:
- If the abalone is tough, it may need to be cooked longer.
- If the dish is too spicy, add more water to dilute the spiciness.
Food safety advice:
- Make sure to clean the abalone thoroughly before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Jeonbokjjim is a Korean dish made with abalone, a type of sea snail that is considered a delicacy in many parts of the world.
Flavor profiles:
Savory, slightly sweet, and spicy.
Serving suggestions:
Serve hot with steamed rice and a side of kimchi.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean