Abalone Salad with Refreshing Vinegar-Chili Dressing
Abate the Richness of Holiday Meals with a Zesty Abalone Salad
During holiday feasts, rich and oily dishes can leave you craving something bright and invigorating. This Abalone Salad is the perfect antidote! Featuring tender abalone and crisp vegetables in a vibrant, spicy-sweet dressing, it’s designed to awaken your palate and bring a refreshing balance to your meal.
Main Ingredients- 11 large fresh abalones
- 1 cucumber
- 1 onion
- 2 stalks of green onion (scallion)
- 1/2 pear
- 1/3 carrot
- Hard-boiled eggs
- Cooked somen noodles
Dressing- 6 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 4 Tbsp vinegar
- 2 Tbsp sugar
- 2 Tbsp minced garlic
- 1 Tbsp cooking ginger (or minced ginger)
- 2 Tbsp maesilcheong (Korean plum extract)
- 1 Tbsp cooking wine (mirin or similar)
- 3 Tbsp store-bought cho-gochujang (Korean chili paste with vinegar) (optional)
- 6 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 4 Tbsp vinegar
- 2 Tbsp sugar
- 2 Tbsp minced garlic
- 1 Tbsp cooking ginger (or minced ginger)
- 2 Tbsp maesilcheong (Korean plum extract)
- 1 Tbsp cooking wine (mirin or similar)
- 3 Tbsp store-bought cho-gochujang (Korean chili paste with vinegar) (optional)
Cooking Instructions
Step 1
Prepare the abalone by separating the meat from the shell and cleaning it thoroughly. (Refer to the ‘Cooking Tips’ below for abalone preparation.) Briefly blanch the prepared abalone in boiling water for about 30 seconds to 1 minute; overcooking can make it tough. Immediately rinse the blanched abalone under cold water to stop the cooking process.
Step 2
Slice the blanched abalone into bite-sized pieces. Aim for a thickness that allows the dressing to penetrate well and makes them easy to eat.
Step 3
Prepare your vegetables and fruits, such as cucumber, onion, pear, and carrot, according to your preference. Feel free to use any leftover vegetables from your refrigerator. Julienne all ingredients to a similar thickness as the abalone.
Step 4
To mellow the sharp bite of the green onions and onions, soak the julienned pieces in cold water for about 5 minutes. Drain them thoroughly afterwards. This step enhances their crispness and mildens their flavor.
Step 5
Now, let’s make the delicious dressing. In a bowl, combine gochugaru, soy sauce, vinegar, sugar, minced garlic, cooking ginger, maesilcheong, and cooking wine. Mix well until fully incorporated. For an added layer of flavor and convenience, you can also mix in store-bought cho-gochujang. Alternatively, a dressing made solely from gochugaru can also be very satisfying and spicy.
Step 6
In a large bowl, combine the prepared abalone, julienned vegetables and fruits, and the drained green onions and onions. Pour the prepared dressing over the mixture. Gently toss everything together to ensure all ingredients are evenly coated with the dressing. Avoid vigorous mixing to prevent the vegetables from becoming mushy.
Step 7
For a more complete and visually appealing dish, serve with hard-boiled eggs. You can halve them or simply add them to the side.
Step 8
Serve the Abalone Salad alongside well-cooked somen noodles for a satisfying meal or a delightful cold noodle dish. The zesty, sweet, and spicy flavors are perfect for cutting through the richness of holiday cuisine and stimulating your appetite!
