Ingredients with Measurements:
- 1 lb fresh abalone
- 1 onion, sliced
- 1 carrot, sliced
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp rice wine
- 1 cup water
- Salt and pepper to taste
- 2 green onions, sliced
- 1 tbsp sesame seeds
Special equipment needed:
- Large skillet or wok with lid
Step-by-step instructions:
1. Clean the abalone thoroughly and slice it into bite-sized pieces.
2. In a large skillet or wok, heat up some oil over medium-high heat.
3. Add the sliced onion, carrot, zucchini, and red bell pepper to the skillet and stir-fry for 2-3 minutes until slightly softened.
4. Add the minced garlic and stir-fry for another 30 seconds.
5. Add the sliced abalone to the skillet and stir-fry for 1-2 minutes until slightly browned.
6. In a small bowl, mix together the soy sauce, sugar, sesame oil, and rice wine.
7. Pour the sauce mixture over the abalone and vegetables in the skillet.
8. Add 1 cup of water to the skillet and bring it to a boil.
9. Reduce the heat to low, cover the skillet with a lid, and let it simmer for 10-15 minutes until the abalone is tender.
10. Season with salt and pepper to taste.
11. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 4g
Carbohydrates: 12g
Protein: 18g
Sodium: 500mg
Substitutions for ingredients:
- Abalone can be substituted with scallops or shrimp.
- Any vegetables of your choice can be used instead of the ones listed in the recipe.
Variations:
- Add some sliced mushrooms to the skillet for extra flavor.
- Use chicken or beef instead of abalone for a different protein source.
- Make it spicy by adding some red pepper flakes or gochujang (Korean chili paste) to the sauce mixture.
Tips and tricks:
- Make sure to clean the abalone thoroughly before slicing it.
- Don't overcook the abalone or it will become tough and rubbery.
- Use a non-stick skillet or wok to prevent the abalone from sticking to the bottom.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Jeonbokjjim with Vegetables in a large serving dish and garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds
Pairings:
- Serve with steamed rice or noodles.
- Pair with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Steamed rice
- Japchae (Korean glass noodles)
- Stir-fried vegetables
Troubleshooting advice:
- If the abalone is tough and rubbery, it has been overcooked. Make sure to simmer it for no more than 15 minutes.
Food safety advice:
- Make sure to clean the abalone thoroughly before slicing it.
- Cook the abalone and vegetables to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Jeonbokjjim is a popular Korean seafood dish that is typically made with abalone. Abalone is a type of sea snail that is considered a delicacy in many parts of the world.
Flavor profiles:
Jeonbokjjim with Vegetables is a savory and slightly sweet dish with a hint of sesame flavor.
Serving suggestions:
Serve the Jeonbokjjim with Vegetables as a main dish for dinner or as part of a Korean-style feast.
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Region: Korean