Braised Abalone in Soy Sauce: A Delicious Korean Side Dish
Enjoy the chewy texture and rich flavor of this popular Korean braised abalone dish, loved by all ages.
In Korean cuisine, the term ‘cho’ can sometimes refer to dishes braised in sauce, not just those seasoned with vinegar, as seen in the ‘Honghap-cho’ (braised mussels) featured in the Korean culinary skills test. Today, let’s make a flavorful braised abalone dish, featuring tender abalone, crisp lotus root, and chewy konjac, complemented by fragrant green onions. This side dish is sure to be a hit and a perfect accompaniment to any meal, especially rice!
Main Ingredients- 10 fresh abalones
- 200g konjac jelly
- 1/2 lotus root
- 1/2 green onion stalk
- 4 dried Vietnamese chili peppers
- 1 tsp minced garlic
- 1/2 tsp ginger powder
Braising Sauce- 50ml soy sauce
- 50ml mirin (rice wine)
- 2 Tbsp sugar
- 50ml water
- 50ml soy sauce
- 50ml mirin (rice wine)
- 2 Tbsp sugar
- 50ml water
Cooking Instructions
Step 1
First, prepare the fresh abalones. Scrub the abalones thoroughly with a brush to clean them. Bring a pot of water to a boil, then blanch the cleaned abalones for about 1-2 minutes. This step makes it much easier to separate the abalone meat from its shell. Once blanched, carefully remove the meat from the shell and discard the mouth part. Separate the meat from the intestines. Score the abalone meat in a criss-cross pattern; this helps the sauce penetrate and improves the texture. Cut the meat into bite-sized pieces. Set the separated intestines aside; they add a deeper umami flavor to the braise.
Step 2
Next, prepare the konjac jelly. Konjac is popular for its low calorie content, making it a great diet food. Slice the konjac jelly into about 0.5cm thick pieces. Make a slit in the middle of each slice, then thread one end through the slit to create a decorative shape (like a flower). Blanch the shaped konjac in boiling water for a minute to remove any odor and achieve a softer texture.
Step 3
Lotus root adds a wonderful crispness to the braise. Slice the lotus root about 1cm thick; avoid slicing too thinly. Blanch the sliced lotus root in boiling water. This helps maintain its crisp texture while allowing the braising sauce to absorb well.
Step 4
Cut the green onion into approximately 3cm lengths, focusing on the white parts. The green onion will be added whole to infuse its aroma into the braise. Cutting it too small can make it mushy, so keep the pieces substantial.
Step 5
Now, let’s make the delicious braising sauce. In a bowl, combine 50ml soy sauce, 50ml mirin, and 50ml water. Add 2 tablespoons of sugar for sweetness, 1/2 teaspoon of ginger powder for a pungent aroma, and 1 teaspoon of minced garlic for enhanced flavor. Mix these ingredients well. If you like a bit of spice, cut 4 dried Vietnamese chili peppers in half, remove the seeds, and add them. (Omit or adjust the amount if you prefer less heat.) Pour the mixed sauce into a pot and bring it to a boil over medium heat.
Step 6
Once the sauce starts boiling, add the prepared konjac jelly, lotus root, green onion, abalone, and abalone intestines to the pot. Baste the ingredients with the sauce as they cook over medium heat for about 10-15 minutes, or until the sauce has slightly reduced. Spooning the sauce over the ingredients periodically ensures they are evenly coated with flavor. The dish is ready when the sauce is slightly thickened and the ingredients are glossy. Enjoy this delightful braised abalone with a hot bowl of rice!
