Mini Abalone Jorim (Braised Abalone)
Sweet and Savory Mini Abalone Jorim
This is a braised abalone dish made for my mother who is recovering after surgery. It’s designed to be nutritious and easy to digest, offering a comforting and flavorful meal during her recovery.
Ingredients
- 30 mini abalones (or baby abalones)
- 4 cloves garlic
- 2 Tbsp Mirin (rice wine)
- 7 Tbsp Tteokbokki sauce (Tsu-yu)
- 2 Tbsp Soy sauce
- 2 Tbsp Oligodang (corn syrup)
- 1 Tbsp Sugar
- 2 cups Water
Cooking Instructions
Step 1
Prepare the mini abalones. Rinse them thoroughly under running water. Use a stiff brush to scrub away any dirt or debris from the shells and surfaces. This step ensures a clean taste without any unwanted grit.
Step 2
Bring a pot of water to a rolling boil. Carefully pour the boiling water over the cleaned abalones. This technique makes it much easier to detach the abalone meat from the shell without a struggle and helps maintain a pleasant, firm texture.
Step 3
After blanching, briefly rinse the abalones under cold water. Then, using a spoon or a small knife, gently separate the abalone meat from the shell. Be careful not to burst the abalone’s innards during this process.
Step 4
Inspect the abalone meat for the ‘teeth’, which are hard, pointy parts located near the innards. Carefully remove these teeth with a knife. Also, remove any remaining innards. Rinse the abalone meat under cold water once more. This cleaning ensures a pure flavor.
Step 5
Here are the mini abalones, cleaned and ready for braising after removing the innards and teeth.
Step 6
Make shallow scores or cuts on the surface of the cleaned abalone meat. Making 2-3 cuts will help the braising liquid penetrate the abalone thoroughly, resulting in a more tender and flavorful dish. You can make criss-cross or diagonal scores.
Step 7
Peel the whole garlic cloves and set them aside. They will add a wonderful aromatic flavor and become tender as they braise alongside the abalone.
Step 8
In a pot, combine the Tteokbokki sauce (Tsu-yu) (7 Tbsp), soy sauce (2 Tbsp), oligodang (corn syrup) (2 Tbsp), sugar (1 Tbsp), mirin (2 Tbsp), and water (2 cups). Stir well to combine the braising liquid. Bring this mixture to a boil over medium-high heat, then reduce to medium-low heat and let it simmer to allow the flavors to meld.
Step 9
Once the braising liquid is simmering, carefully add the prepared abalones to the pot. Ensure the abalones are submerged in the liquid, and continue to braise over medium-low heat.
Step 10
When the abalones have cooked for a bit, add the peeled whole garlic cloves to the pot and continue to braise everything together. The garlic will soften and absorb the savory flavors.
Step 11
Continue to simmer until the liquid has reduced and thickened to your desired consistency, creating a glossy glaze over the abalones. Don’t overcook, as this can make the abalone tough. Once it reaches a nice, syrupy glaze, turn off the heat. You can serve it warm, or chill it in the refrigerator for a delicious cold dish.
