Tender & Chewy Abalone Jorim (Braised Abalone)
How to Make Delicious Abalone Jorim with Absolutely No Gamey Taste
Discover how to make a delectable abalone jorim that’s packed with flavor and nutrition, often considered a restorative dish. This recipe focuses on achieving a savory, tender abalone without any unpleasant odors, making it a perfect side dish that pairs wonderfully with rice. Give this recipe a try!
Ingredients- 10 large fresh abalone
- 6 shiitake mushrooms
- 1/3 large leek
- 12 peeled garlic cloves
- 8 Korean green chili peppers (kwari gochu)
Braising Sauce- 300ml water
- 80ml soy sauce
- 2 Tbsp soju (or cooking wine)
- 2 Tbsp sugar (brown sugar recommended for color)
- 3 Tbsp corn syrup (or oligosaccharide)
- 0.5 tsp ginger powder
- 300ml water
- 80ml soy sauce
- 2 Tbsp soju (or cooking wine)
- 2 Tbsp sugar (brown sugar recommended for color)
- 3 Tbsp corn syrup (or oligosaccharide)
- 0.5 tsp ginger powder
Cooking Instructions
Step 1
Start by thoroughly cleaning and preparing all the ingredients. If using dried shiitake mushrooms, rehydrate them. Cut the leek into manageable pieces.
Step 2
After cleaning the abalone, carefully detach the meat from the shell. Then, make several shallow, crisscross scores on the fleshy, rounded side of the abalone. This scoring helps the braising liquid penetrate deeply, ensuring a more tender and flavorful result.
Step 3
Prepare the shiitake mushrooms by removing their tough stems and slicing them. You can slice them whole or into smaller, bite-sized pieces, depending on your preference.
Step 4
In a pot, combine 300ml of water and 80ml of soy sauce. This forms the base of your braising liquid.
Step 5
Add 2 tablespoons of brown sugar. Brown sugar imparts a richer, deeper color to the dish, but regular white sugar can also be used. Adjust the sweetness to your liking.
Step 6
Add the peeled garlic cloves and the cut leek to the pot. Bring the liquid to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes. This initial simmering allows the aromatics from the leek and garlic to infuse into the soy sauce base, creating a fragrant foundation for the dish.
Step 7
After 5 minutes, stir in half a teaspoon of ginger powder. Ginger is excellent for neutralizing any potential fishy or ‘gamey’ odors from the abalone.
Step 8
Add the prepared shiitake mushrooms to the pot. Their earthy flavor and umami will enhance the overall taste of the jorim.
Step 9
Now, add the scored abalone to the pot. You can add them whole or slice them into bite-sized pieces before adding, whichever you prefer for eating.
Step 10
Stir in 3 tablespoons of corn syrup. This will add a lovely glaze and a subtle sweetness. You can substitute with oligo-syrup or adjust the amount based on your sweetness preference.
Step 11
Add 2 tablespoons of soju (or a cooking wine like mirin). This also helps to remove any unwanted odors and adds depth to the flavor.
Step 12
Simmer the mixture over medium heat for about 1 minute and 30 seconds. It’s crucial not to overcook the abalone, as it can become tough. Skim off any foam that rises to the surface during cooking for a cleaner taste.
Step 13
Finally, add the Korean green chili peppers (kwari gochu) and cook for about 40 more seconds. Their slight spiciness and crisp texture cut through the richness of the dish. For a spicier kick, you can add some Cheongyang peppers as well.
Step 14
Your abalone jorim is now complete! It should be perfectly tender and chewy, with a balanced sweet and savory flavor. This recipe yields a mildly seasoned dish, so feel free to adjust the soy sauce and corn syrup to suit your personal taste.
Step 15
The combination of leek, garlic, and chili peppers provides wonderful aromatics, while ginger and soju ensure a clean flavor profile. The shiitake mushrooms add a deep umami, resulting in a truly delicious abalone jorim with no hint of fishiness. This nutrient-rich, restorative side dish is perfect for all ages. Enjoy this incredibly tasty ‘rice thief’!
