Chewy and Delicious Braised Abalone in Soy Sauce
Simple Soy Sauce Braised Abalone Recipe, Perfect for Holiday Appetizers! Includes Abalone Preparation and Storage Tips
Discover the savory delight of abalone with this easy soy sauce braised recipe! We’ll guide you through simple preparation and storage techniques, making it an ideal dish for holidays or special gatherings. The salty-sweet glazed abalone is a perfect accompaniment to rice or a wonderful snack.
Ingredients- 4 fresh abalones
- 5 Tbsp soy sauce
- 3 Tbsp cooking wine (cheongju) or sake
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp sugar (adjust to taste)
- Pinch of black pepper
- 1.5 cups (approx. 300ml) kelp and anchovy broth or water
- 1 Korean chili pepper (optional, for spiciness)
- 1 red chili pepper (optional, for color)
- Pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
If you’re not cooking the abalone immediately after purchase, proper storage is key. Separate the abalone from its innards, then freeze for later use in dishes like porridge or braising. For fresh abalone, use a brush to scrub the shell thoroughly under running water, paying attention to crevices to remove any dirt or debris.
Step 2
After cleaning the abalone shell, you’ll need to separate the meat from the shell. Gently insert a spoon between the shell and the meat, near the pointed edge, and carefully pry the muscle away. Be cautious not to burst the innards. Once the meat is separated, remove the tough ‘beak’ or ‘teeth’ from the underside of the abalone meat using a knife or scissors.
Step 3
Rinse the cleaned abalone meat lightly under running water. Drain thoroughly on a sieve. If you’re not cooking it right away, portion the meat and innards separately into resealable bags or containers and freeze for convenient future use.
Step 4
Take out 4 cleaned and slightly thawed abalones from the freezer. To help the sauce penetrate and for a pleasing presentation, score the abalone meat diagonally with the back of a knife or a sharp knife. Make shallow scores, about 0.5cm apart, in a crisscross pattern for better texture and appearance.
Step 5
Now, let’s prepare the braising sauce. In a pot, combine 5 Tbsp soy sauce, 3 Tbsp cooking wine (or sake), 1 Tbsp minced garlic, 1 Tbsp sesame oil, 1 Tbsp sugar, and a pinch of black pepper. Add 1.5 cups (approx. 300ml) of kelp and anchovy broth or water. Using broth will add a richer, deeper flavor.
Step 6
Place the pot with the sauce mixture over high heat on the stove and bring it to a boil.
Step 7
Once the sauce is boiling vigorously, carefully add the scored abalone to the pot. Ensure the abalone pieces are submerged in the sauce.
Step 8
When the sauce and abalone return to a rolling boil over high heat, reduce the heat to medium and let it simmer gently. Skim off any foam that rises to the surface for a cleaner sauce. Turn the abalone pieces occasionally to ensure they are evenly coated and flavored. Braise for about 10-15 minutes, or until the sauce has thickened slightly.
Step 9
As the sauce reduces and coats the abalone beautifully, add 1 sliced Korean chili pepper (for a touch of heat) and 1 sliced red chili pepper (for color). Simmer for another minute or two, allowing the peppers to infuse their flavor and aroma.
Step 10
Once the braising is complete, turn off the heat and let it cool slightly. If the abalone pieces are large, cut them into bite-sized pieces. Arrange the braised abalone attractively in a serving dish and sprinkle generously with toasted sesame seeds. Enjoy this delicious braised abalone with a bowl of warm rice!
