Easy and Quick Baby Abalone Butter-Roasted Recipe
Appetizing and Simple Baby Abalone Butter-Roasted: Perfect for a Side Dish or Snack!
Hello! ‘Bap-sim’ means strength comes from rice. Today, we’ll make a super simple ‘Baby Abalone Butter-Roasted’ using small abalone. The fantastic combination of chewy abalone and savory butter is perfect as a side dish or even a snack with drinks. With just a few tips, you can enjoy restaurant-quality taste at home!
Ingredients
- 5 baby abalones (prepare fresh ones)
- 1 piece unsalted butter (approx. 10-15g)
- A pinch of dried parsley flakes (for garnish)
Cooking Instructions
Step 1
First, it’s crucial to clean the baby abalones thoroughly. Place the abalone under running water and use a toothbrush or a clean brush to meticulously scrub away any dirt or debris from the shell and edges. Clean them with the same care you would polish a jewel.
Step 2
Rinse the cleaned abalones a few times in lightly salted water (about 1/2 teaspoon of salt per cup of water). This step helps remove any sliminess or impurities, ensuring a fresher taste.
Step 3
Look at this! The baby abalones look so different before and after cleaning, don’t they? Seeing the clean, white abalones already makes my mouth water.
Step 4
Now, it’s time to separate the abalone meat from the shell. Find the thinner edge of the shell (the wider opening) and insert a spoon into the gap. Gently lever it up to detach the meat. If the abalone is lively and the meat is firm, making it difficult to separate, you can blanch it briefly in boiling water with a splash of soju (about 1 tablespoon) for 30 seconds to 1 minute. This will cause the meat to contract, making it easier to remove. Be careful not to overcook, or it will become tough!
Step 5
Voila! Using the spoon, the shell and abalone meat have been cleanly separated. The key is to gently pry it off with the spoon without damaging the meat.
Step 6
Remove the digestive tract from the separated abalone meat. The digestive tract can have a slightly bitter taste, so it’s recommended to remove it for a clean butter-roasted dish.
Step 7
Around the abalone’s mouth, you’ll see a round, white part – this is the abalone’s ‘teeth’. They might not be fully removed during brushing, so carefully scrape them off with a knife. Removing the teeth will make it more comfortable to eat.
Step 8
Now, let’s make beautiful score marks on the abalone meat. This will help it cook evenly and absorb flavors better. Make 2-3 parallel score lines on the side where the shell was attached (the underside). Be cautious while scoring, as the abalone meat can be firm, and the knife might slip. You can also make criss-cross cuts.
Step 9
Add a piece of butter to a heated pan. Lower the heat to medium and wait for the butter to melt gently without burning. You’ll start to smell the savory butter aroma.
Step 10
Once the butter has melted, place the scored side of the abalone down into the pan. The scored side will cook first, helping to shape it beautifully. Keep the heat at medium-low to prevent burning.
Step 11
When one side is cooked, flip the abalone over and roast the other side until golden brown. Since abalone can be eaten raw, it doesn’t need to be cooked throughly, but roasting it until golden enhances the buttery flavor and gives it an appealing visual. Just before it’s done, sprinkle some dried parsley flakes on top for a beautiful finish. Enjoy the butter-roasted abalone while it’s warm for the best taste!
