Chewy & Tender! Premium Abalone Jangajji (Pickled Abalone) Golden Recipe
Say Goodbye to Side Dish Worries! Delicious Abalone Jangajji for the Entire Week
Working moms, tired of the daily ‘What should I make for dinner?’ dilemma? Here’s a magical recipe that solves that problem in one go! I happened to buy some fresh medium-sized abalone at a great price, and since I had homemade seasoned soy sauce ready, I decided to make abalone jangajji without hesitation. The chewy abalone and aromatic onions come together to create a side dish that’s truly a rice thief. Make this satisfying side dish that’s enough to make any meal feel complete!
Ingredients- 40 medium-sized live abalones
- 2 medium-sized onions
Pickling Marinade- 500ml homemade seasoned soy sauce (mat-ganjang)
- 600ml purified water
- 500ml homemade seasoned soy sauce (mat-ganjang)
- 600ml purified water
Cooking Instructions
Step 1
Thoroughly scrub the live abalones with a brush, cleaning both the top and bottom shells and the flesh. Washing them clean of any dirt or grit is key to making delicious jangajji.
Step 2
Make a long vertical cut on the cleaned abalones, and then cut them horizontally into three pieces, making cuts as well. Scoring the abalone like this allows the marinade to penetrate deeply and makes the texture even more tender when you bite into it.
Step 3
Peel and slice the medium-sized onions into manageable pieces. Adding onions to the abalone jangajji enhances the natural umami flavor of the abalone and subtly balances the saltiness of the soy sauce, making it even more delicious. If you find plain abalone a bit boring, adding onions will significantly boost the flavor.
Step 4
Without adding any oil to a pan, place the prepared abalones in an oven preheated to 180°C (350°F) and bake for about 30 minutes. (Using an oven, rather than steaming, helps to remove moisture, resulting in a chewier texture.)
Step 5
In a pot, combine the homemade seasoned soy sauce and purified water. Bring to a boil over high heat. As soon as it starts to boil, turn off the heat immediately. Boiling for too long can make the soy sauce excessively salty, so turning off the heat right at the boiling point is crucial.
Step 6
For those curious about the seasoned soy sauce recipe, I’ve included a link. (Link or search for ‘mat-ganjang recipe’) Homemade seasoned soy sauce offers a depth and richness of flavor incomparable to store-bought versions, and it’s packed with nutrients for a healthier treat.
Step 7
All the preparations are now complete! You have chewy baked abalone, aromatic onions, and a delicious jangajji marinade – everything is ready for a fantastic combination.
Step 8
See that appetizing brown color of the well-baked abalone? It’s a visually mouth-watering sight.
Step 9
The medium-sized abalones are perfect for popping into your mouth in one bite, making them easy to eat. If they were too large, they might feel a bit cumbersome, but this medium size is just right.
Step 10
Carefully layer the prepared abalone and onions into a sterilized glass container. Pour the hot seasoned soy sauce mixture over them immediately after boiling. Pouring the hot soy sauce helps to cook the abalone further and prevents the growth of bacteria, allowing for longer storage. Let the mixture cool completely. Once completely cooled, store it in the refrigerator. You can start enjoying it from the very next day!
Step 11
Layering the abalone and onions in the container not only looks appealing but also helps the marinade distribute evenly. Doesn’t this layered look make you want to eat it?
Step 12
Following the recipe quantities, I filled exactly three medium-sized airtight containers. A generous batch of satisfying side dishes is ready!
Step 13
Tasting it, I found that the jangajji is perfectly balanced – not too salty, with a vibrant umami flavor! To serve, gently press the abalone with a spoon to separate it from the shell, remove the tough ‘mouth’ part, and then serve. Since the abalone is already fully cooked, it separates from the shell very easily. ^^;; Having such a substantial side dish ready makes me feel very secure. I hope you try making it and enjoy every bite!
