Ingredients with Measurements:
- 1 lb. fresh abalone
- 1 onion, sliced
- 1 carrot, sliced
- 1 red chili pepper, sliced
- 1 green chili pepper, sliced
- 4 cloves garlic, minced
- 1 tbsp. gochujang (Korean chili paste)
- 1 tbsp. soy sauce
- 1 tbsp. sugar
- 1 tbsp. sesame oil
- 1 cup water
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. Rinse the abalone under cold water and remove any dirt or debris. Cut the abalone into bite-sized pieces and set aside.
2. In a large skillet or wok, heat the sesame oil over medium-high heat. Add the sliced onion, carrot, and chili peppers and sauté for 3-4 minutes, or until the vegetables are slightly softened.
3. Add the minced garlic and sauté for an additional minute.
4. Add the gochujang, soy sauce, sugar, and water to the skillet and stir to combine.
5. Add the abalone to the skillet and stir to coat the pieces with the sauce.
6. Cover the skillet and simmer for 10-15 minutes, or until the abalone is cooked through and tender.
7. Remove the lid and stir in the sliced green onions. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 185
Fat per serving: 4g
Carbohydrates per serving: 10g
Protein per serving: 27g
Substitutions for ingredients:
- If fresh abalone is not available, canned abalone can be used instead.
- If gochujang is not available, any other chili paste can be used as a substitute.
- Any type of chili pepper can be used, depending on personal preference.
Variations:
- Add other vegetables such as mushrooms, bell peppers, or zucchini.
- Use chicken or beef instead of abalone.
- Add more or less chili paste depending on desired spice level.
Tips and tricks:
- Be careful not to overcook the abalone, as it can become tough and rubbery.
- Use tongs to handle the abalone pieces, as they can be slippery and difficult to pick up with a fork.
- Adjust the amount of water depending on how thick or thin you want the sauce to be.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a large bowl or platter with steamed rice on the side.
Garnishes:
Garnish with additional sliced green onions or sesame seeds.
Pairings:
Pair with a light and refreshing salad or a side of stir-fried vegetables.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a simple cucumber salad.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the abalone is tough, it may have been overcooked. Try reducing the cooking time next time.
Food safety advice:
- Make sure to rinse the abalone thoroughly before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Jeonbokjjim is a popular Korean dish made with abalone, which is a type of shellfish that is considered a delicacy in many parts of the world.
Flavor profiles:
This dish is spicy, savory, and slightly sweet, with a rich umami flavor from the abalone.
Serving suggestions:
Serve hot with steamed rice and a side of vegetables for a complete meal.
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Region: Korean