Step 1

Step 2

Thoroughly wash the mussels under running water and remove their beards by pulling them firmly. Clean mussels contribute to the deliciousness of the dish.

Step 3

Place the prepared mussels in a pot. Add thinly sliced radish (about 1/4 of the radish), roughly chopped onion (1/2), diagonally sliced green onions (2 stalks), coarsely chopped green chili pepper (1), chopped shiitake mushroom (1), water (500ml), and salt (1 tablespoon). Bring to a boil. This step allows the refreshing flavor of the mussels to infuse into the broth.

Step 4

Once the broth boils, the mussels will open their shells. Carefully remove the opened mussels, separate the meat from the shells, and set aside. Strain the broth through a sieve to get a clear liquid. You’ll use this flavorful broth for the rice.

Step 5

In an electric rice cooker, add the rinsed rice (2 cups) first. Then, arrange the thinly sliced radish and the prepared mussel meat on top of the rice. Layering them makes for a more visually appealing radish rice.

Step 6

Pour the prepared kelp broth (2 cups) into the rice cooker. Press the ‘cook’ button as you normally would to cook rice. Wait patiently for your flavorful mussel and radish rice to be perfectly cooked.

Step 7

Step 8

Wash the fresh abalone thoroughly using a brush with baking soda or coarse salt, scrubbing even the inside of the shell. Once separated from the shell, remove the hard mouthparts (beak) with a knife and slice the abalone into bite-sized pieces.

Step 9

Dice the abalone, zucchini, shiitake mushrooms, and onion into approximately 1cm cubes. Finely chop the green onions and green chili peppers. Cutting the vegetables into uniform sizes ensures they cook evenly.

Step 10

Lightly oil a pot over medium heat. Add the diced zucchini, shiitake mushrooms, onion, and the prepared abalone. Sauté until the abalone is slightly cooked and looks glossy. Stirring occasionally will help them cook evenly.

Step 11

To the sautéed ingredients, add doenjang (3 tablespoons), gochugaru (1 tablespoon), dried anchovy powder (1/4 tablespoon), and minced garlic (1 tablespoon). Mix well to combine. Pour in the kelp broth (150ml). Whisk to ensure the doenjang is smoothly dissolved, and simmer until the ingredients are just covered by the liquid. This creates a rich, savory stew.

Step 12

Finally, add the finely chopped green chili peppers and green onions. Simmer for another minute or so until everything is well combined and the stew has thickened slightly. Your spicy and flavorful Abalone Doenjang Jangjorim is now complete! Enjoy it by mixing it with rice or serving it with fresh lettuce wraps.