Savory Pan-Seared Abalone with Perilla Oil
The Ultimate Golden Recipe for Delicious Pan-Seared Abalone with Perilla Oil
Experience a different charm from abalone cooked with butter! Introducing the golden recipe for ‘Pan-Seared Abalone with Perilla Oil,’ which boasts an exquisite nutty flavor from perilla oil. I’ll share the secret to savoring the abalone’s freshness without any greasiness, making it wonderfully light and flavorful. I’ll provide detailed instructions, suitable even for beginners, including a tip for utilizing the abalone innards for a rich abalone porridge. Be sure to save this recipe!
Main Ingredients- 4 fresh abalones
Seasonings & Other Ingredients- 1/2 Tbsp salt
- Pinch of whole or ground black pepper
- 4 cloves garlic (thinly sliced or minced)
- 4 Tbsp perilla oil
- 1/2 Tbsp salt
- Pinch of whole or ground black pepper
- 4 cloves garlic (thinly sliced or minced)
- 4 Tbsp perilla oil
Cooking Instructions
Step 1
I purchased these 4 fresh abalones from the supermarket for just 9,900 won. What a fantastic deal!
Step 2
It’s crucial to thoroughly clean any debris between the abalone shell and the flesh. Scrubbing vigorously with a toothbrush or rubbing with coarse salt will help preserve its chewy texture.
Step 3
When preparing the abalone, separate the innards that are not meant for consumption. These innards will be used later for a delicious and flavorful abalone porridge, so don’t discard them! In my next post, I’ll share the recipe for this amazing abalone porridge.
Step 4
When cleaning the abalone, you need to remove the hard ‘beak’ or ‘teeth’ visible in the photo. After cleaning thoroughly with a toothbrush, use scissors to cut off the abalone’s mouth area to remove the beak. Then, use a spoon to gently pry between the shell and the flesh to separate the innards, ensuring a clean preparation.
Step 5
The key to this perilla oil abalone dish is scoring the abalone! I made shallow cuts on 3 of the 4 abalones and thinly sliced the remaining one to highlight its freshness. (The thinly sliced abalone is incredibly delicious when enjoyed fresh!)
Step 6
Preparing these plump, fresh abalones is already half the battle! While they are delicious even when simply cooked, adding the nutty aroma of perilla oil elevates the flavor profile significantly.
Step 7
To balance the rich perilla oil flavor and prevent it from tasting too greasy, I decided to thinly slice garlic and pan-sear it alongside the abalone. (Using minced garlic, chopped green onions, or spicy Cheongyang peppers is also a great option!)
Step 8
Now, let’s heat the pan. Add a generous amount of perilla oil to the pan. You can also mix in a little sesame oil or olive oil if you prefer. (I opted for plenty of fragrant perilla oil.)
Step 9
Once the oil in the pan is sufficiently hot, add the sliced garlic (or minced garlic), chopped green onions, and Cheongyang peppers, if using, to infuse the oil with their aroma. The garlic should turn golden brown, releasing a wonderful nutty scent.
Step 10
When the fragrant garlic aroma arises, carefully place the prepared abalones into the pan, one by one. Add both the scored and sliced abalones.
Step 11
As you begin to hear a delicious sizzling sound, arrange the abalones nicely in the center of the pan. The perilla oil will coat the abalone, adding a wonderful flavor.
Step 12
Now, we’ll pan-sear the abalone until golden brown. Lightly season with salt and sprinkle with whole or ground black pepper. The subtle spice of the pepper will help eliminate any fishy smell and enhance the overall flavor.
Step 13
Sear the abalone, turning it occasionally to prevent burning, and cook it until it’s nicely browned. The goal is to achieve a delightfully chewy texture!
Step 14
I flipped the abalone every 2-3 minutes and gently stirred them with chopsticks to ensure even cooking. This technique helps make the abalone even more tender.
Step 15
The pan-seared abalone with perilla oil is almost ready, filling the air with a delicious sizzling sound and the savory aroma of perilla oil. Cooking it gently ensures it remains moist inside.
Step 16
Adjust the cooking time based on your heat level. Pan-sear until golden brown without burning. This perilla oil abalone dish is surprisingly simple, isn’t it?
Step 17
Voilà! The mouthwatering, golden-brown pan-seared abalone with perilla oil is complete. Doesn’t it look appetizing?
Step 18
Initially, I seared sliced garlic alongside the abalone, concerned it might be too rich, but this turned out to be a brilliant idea! The garlic’s subtle sharpness and nutty flavor further enhance the abalone’s taste.
Step 19
Abalone is delicious on its own, but it’s time to forget about the butter-seared version! You’ll be completely captivated by the unique charm of this perilla oil seared abalone.
Step 20
Abalone cooked in perilla oil is far more nutty, savory, and delicious than when cooked in butter. When enjoyed with the perilla oil-sautéed garlic slices, the rich flavors perfectly balance any greasiness and fill your mouth with happiness. You must try making this!
