Tender & Chewy Abalone Jang (Braised Abalone)
Autumn’s Ocean Bounty: Master the Art of Abalone Jang! Indulge in this incredibly tender and flavorful abalone dish to revitalize your energy!
Here’s a quick and easy recipe for abalone that can be enjoyed immediately after being refrigerated. It’s simple to make and makes for a superb side dish for any meal. Enjoy this delightful treat!
Main Ingredients- 6 medium-sized abalones
- 1/2 onion
- 1 red chili pepper
- 4 pieces dried kelp (dashima)
- 1 green chili pepper
- 1 dried pollock head (optional, for dashi)
- 2 dried shiitake mushrooms
- 3 dried anchovies (for dashi)
- 1/7 piece daikon radish (approx. 50g)
- 5 cloves garlic
- 2.5 cups water (approx. 500ml)
Seasoning & Broth Ingredients- 1.5 Tbsp soup soy sauce (guk-ganjang)
- 2.5 Tbsp regular soy sauce (jin-ganjang)
- 2 Tbsp sugar
- 1.5 Tbsp oligosaccharide
- 10 whole black peppercorns
- 1 tsp toasted sesame seeds
- 1.5 Tbsp soup soy sauce (guk-ganjang)
- 2.5 Tbsp regular soy sauce (jin-ganjang)
- 2 Tbsp sugar
- 1.5 Tbsp oligosaccharide
- 10 whole black peppercorns
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
Thoroughly clean the abalones by scrubbing them with a brush, paying attention to the inside of the shell and the abalone’s surface to remove any dirt or grit. Once cleaned, place them in a colander to drain excess water.
Step 2
Peel the onion and cut it into quarters. Cut the daikon radish into similar quarter pieces. Remove the stems from the red and green chili peppers and slice them into 3-4 pieces each to add a pleasant spiciness and color.
Step 3
Place the prepared onion, daikon radish, green chili, and red chili peppers into a pot. Add the dried kelp, dried shiitake mushrooms, dried pollock head, dried anchovies, and whole garlic cloves to create the base for your flavorful broth.
Step 4
Pour 2.5 cups (approximately 500ml) of water into the pot with the broth ingredients. Bring to a boil over high heat, then reduce to medium heat and simmer for 10 minutes to extract the savory flavors from the ingredients.
Step 5
After simmering, remove and discard the solids (kelp, shiitake mushrooms, anchovies, pollock head, daikon, etc.) from the broth. Return the clear broth to the pot and add 1.5 Tbsp of soup soy sauce, 2.5 Tbsp of regular soy sauce, and 2 Tbsp of sugar. Stir well and bring to a simmer until the sugar and soy sauces are fully dissolved, creating a delicious base.
Step 6
Once the soy sauce base is simmering, add the cleaned abalones and 1.5 Tbsp of oligosaccharide. Reduce the heat to medium-low and simmer for about 5-7 minutes, or until the abalone is well-infused with the sauce and the liquid has reduced to a glaze. Be careful not to overcook, as the abalone can become tough.
Step 7
Carefully remove the braised abalone from the pot. You can slice it into bite-sized pieces or serve it whole on an attractive plate. Drizzle any remaining sauce over the abalone for extra moisture and flavor.
Step 8
Finally, sprinkle 1 tsp of toasted sesame seeds over the abalone for a nutty finish. Your delicious Abanone Jang is now ready to be enjoyed! It’s best served chilled and can be stored in the refrigerator.
