Tender and Flavorful Marinated Abalone (Jeonbokjang)
Make Altoran’s Signature Jeonbokjang for a Special Birthday Feast
A taste of the ocean in every bite! Presenting a recipe for moist and chewy abalone marinated to perfection, adding a touch of luxury to your parents’ birthday celebration.
Abalone Preparation and Initial Steaming
- 15 fresh live abalones
- 1 cup soju or cooking wine (to remove any fishy odor)
- 2 cups clear soda (like Sprite or 7-Up, for tenderness and shine)
Perfectly Balanced Marinade
- 8 cups water
- 3 cups soy sauce
- 1 cup soju or cooking wine (for marinade depth)
- 2 pieces licorice root (for a subtle sweetness)
- 4 dried Cheongyang peppers (adjust to your spice preference)
- 1/3 onion (for sweetness and aroma)
- 2 slices ginger (large)
- 10 whole garlic cloves
- 1/2 leek (white part mainly)
- 1/2 apple (cored, for sweetness)
- 1 Tbsp whole black peppercorns
- 3 pieces dried kelp (kombu, approx. 5x5cm)
- 6 Tbsp plum extract or syrup (for a sweet and tangy note)
- 8 cups water
- 3 cups soy sauce
- 1 cup soju or cooking wine (for marinade depth)
- 2 pieces licorice root (for a subtle sweetness)
- 4 dried Cheongyang peppers (adjust to your spice preference)
- 1/3 onion (for sweetness and aroma)
- 2 slices ginger (large)
- 10 whole garlic cloves
- 1/2 leek (white part mainly)
- 1/2 apple (cored, for sweetness)
- 1 Tbsp whole black peppercorns
- 3 pieces dried kelp (kombu, approx. 5x5cm)
- 6 Tbsp plum extract or syrup (for a sweet and tangy note)
Cooking Instructions
Step 1
The first crucial step is thoroughly cleaning the abalone. Use a scrubbing brush or an old toothbrush to vigorously clean the abalone, paying close attention to the area between the shell and the meat, as well as the shell itself. You want to ensure all grit and debris are removed.
Step 2
After cleaning, we’ll lightly steam the abalone before marinating. This preliminary steaming helps to tenderize the abalone meat, ensuring it’s wonderfully soft in the final dish.
Step 3
Bring water to a boil in a steamer. Once steam is actively rising, place the cleaned abalones inside. Steam for a total of 15 minutes. Pour in 1/2 cup of soju and steam for 10 minutes, then add the remaining 1/2 cup of soju and steam for another 5 minutes. The soju will effectively neutralize any unpleasant odors.
Step 4
Carefully remove the steamed abalones from the steamer and let them cool down slightly. Be mindful, as they will be hot!
Step 5
Now, it’s time to prepare the flavorful marinade that will give the abalone its signature taste. Gather all the marinade ingredients listed in the recipe. If you don’t have dried Cheongyang peppers, you can substitute with chili seeds for a similar spicy kick.
Step 6
Combine all the marinade ingredients in a pot and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for approximately 30 minutes. This allows all the flavors to meld beautifully and extract into the liquid.
Step 7
After simmering for 30 minutes, strain the marinade through a fine-mesh sieve to remove all solids, leaving a clear, flavorful liquid. It’s very important to let this marinade cool completely. Adding hot marinade to the abalone can negatively affect its texture.
Step 8
Once the marinade is completely chilled, stir in the 2 cups of clear soda. This is a secret ingredient that will make the abalone exceptionally tender and give it a beautiful sheen.
Step 9
All the components are ready! Place the slightly cooled, steamed abalone into a clean, airtight container suitable for refrigeration. Pour the completely chilled marinade over the abalones, ensuring they are fully submerged. Your delicious Jeonbokjang is now complete! ♡
Step 10
For the best flavor, refrigerate the marinated abalone for at least one day before serving. This allows the flavors to deepen and the abalone to absorb the marinade fully.
Step 11
When preparing to serve for a special occasion like a birthday, you can make it even more convenient for your guests. Use a spoon to gently detach the abalone meat from its shell. You may also want to remove the tough ‘mouth’ and the innards if you prefer, making it ready to eat immediately.
