Ultimate Umami Bomb! Abalone Liver Gimbap Recipe
Abalone Gimbap Packed with Abalone Meat and Liver for an Unforgettable Savory Flavor
Experience an explosion of rich, savory, and creamy flavors! This abalone liver gimbap, a renowned delicacy from Jeju Island, is made generously with fresh abalone meat and its distinctive liver for a deep and intense taste. Packed with nutrients, it’s perfect for a hearty family meal or a special picnic lunch. Elevate your dining table with this extraordinary abalone liver gimbap!
Abalone Preparation & Liver Sauce- 1 kg abalone
- Abalone liver (from 1 kg abalone)
- 1 Tbsp Mirin (for liver sauce)
- 1 Tbsp Soy Sauce (for liver sauce)
- 1 Tbsp Sesame Oil (for liver sauce)
Cooking Instructions
Step 1
[Prepare Abalone] Prepare 1 kg of fresh abalone. Use a toothbrush or a specialized brush to scrub the surface of the abalone, removing any dirt or debris. 
Step 2
[Prepare Abalone] Gently insert the back of a spoon between the abalone meat and the shell. Pry carefully to detach the abalone meat from the shell. 
Step 3
[Prepare Abalone] Turn the detached abalone meat over. Carefully separate the liver from the meat. Set the liver aside, as it will be used for the sauce. 
Step 4
[Prepare Abalone] Examine the abalone liver closely. You’ll find a small, hard grit sac. Carefully cut this out and discard it. Removing this ensures a pleasant texture. 
Step 5
[Prepare Abalone] Remove the abalone’s ‘beak’ and ‘tongue’. Turn the abalone meat over so the underside is facing up. You’ll see a slightly raised area. Make a small incision with a knife here and squeeze gently; the beak and tongue should pop out. Remove them cleanly. 
Step 6
[Make Abalone Liver Sauce] Place the cleaned abalone liver, 1 Tbsp mirin, 1 Tbsp soy sauce, and 1 Tbsp sesame oil into a blender. Blend until smooth to create a rich and savory abalone liver sauce. 
Step 7
[Cook Rice] Add 2 cups of rice to your rice cooker. Gently rub the rice with your hands while rinsing it 2-3 times. (★Important! Do not discard the rice-rinsing water. Save it for cooking the rice.) 
Step 8
[Stir-fry Rice] In a pot, combine the rinsed rice, the prepared abalone liver sauce, and 1 Tbsp sesame oil. Stir-fry over medium-low heat until the rice grains become translucent and release a fragrant aroma. Turn off the heat. (This step makes the rice fluffier and more flavorful.) 
Step 9
[Cook Rice] Transfer the stir-fried rice to the rice cooker. Add 1 1/2 cups of the reserved rice-rinsing water. Cook the rice as you normally would. (★Rice-rinsing water is nutritious and enhances the rice’s flavor.) 
Step 10
[Prepare Stir-fried Abalone] Finely chop the prepared abalone meat into small pieces, about 0.5 cm in size. 
Step 11
[Make Abalone Stir-fry Sauce] In a small bowl, mix 3 Tbsp rice-rinsing water, 1 Tbsp mirin, 1 Tbsp fish sauce, 1 Tbsp soy sauce, and 1 Tbsp sesame oil. Whisk well to create the sauce for the abalone. 
Step 12
[Stir-fry Abalone] Lightly oil a pan (or cook without oil). Add the chopped abalone meat and the prepared sauce. Stir-fry over high heat for a short time until the abalone is just cooked through. (Avoid overcooking, as it can make the abalone tough.) 
Step 13
[Combine Rice and Abalone] Remove the cooked abalone liver rice from the rice cooker and add it to the pan with the stir-fried abalone. Mix thoroughly while stir-frying again, ensuring the abalone flavor infuses the rice. 
Step 14
[Add Butter for Richness] Add 30g of butter to the stir-fried rice and abalone mixture. Stir until the butter melts and is incorporated. The butter adds a wonderfully rich and creamy texture. 
Step 15
[Make Omelet Roll] Crack 6 eggs into a bowl. Add 1 Tbsp mirin, 1/4 tsp sesame oil, and 1/4 tsp salt. Whisk well to combine. The mirin helps reduce any eggy smell and makes the omelet tender. 
Step 16
[Make Omelet Roll] Strain the whisked egg mixture through a fine-mesh sieve. This removes any unmixed egg white or chalaza, resulting in a smoother, more delicate omelet. 
Step 17
[Make Omelet Roll] Lightly oil a rectangular tamagoyaki pan and preheat over low heat. Pour about 1/3 of the egg mixture into the pan, spreading it thinly. (Pouring too much at once will make it difficult to roll neatly.) 
Step 18
[Make Omelet Roll] When the bottom of the egg layer is set and the edges begin to cook, fold about half of the omelet from left to right. (1) Slide the folded omelet to the left side of the pan. (2) Lightly oil the empty right side of the pan and pour in half of the remaining egg mixture. Let it flow slightly under the existing omelet layer to help it stick. 
Step 19
[Make Omelet Roll] Repeat step 17 using the rest of the egg mixture until you have a thick, beautiful omelet roll. Once fully cooked, remove from the pan and let it cool slightly. 
Step 20
[Shape Omelet] Once slightly cooled, cut the omelet roll into uniform pieces, about 1.5 cm thick, to fit the gimbap dimensions. (Using a musubi mold can help with this.) 
Step 21
[Assemble Gimbap] Place one sheet of gimbap seaweed on a bamboo rolling mat. Position the musubi mold (or your desired filling shape) in the center of the seaweed. 
Step 22
[Assemble Gimbap] Spread about 1/3 of the stir-fried abalone liver rice evenly into the first third of the seaweed. Press down firmly with the mold to shape it. 
Step 23
[Assemble Gimbap] Place the cut omelet pieces in the middle third section. Fill the final third with the remaining stir-fried abalone liver rice. Press down firmly with the mold to create a compact shape. Ensuring the fillings are well-packed is key to prevent them from falling out. 
Step 24
[Roll Gimbap] Fold the remaining seaweed over the rice. Use the bamboo mat to roll it tightly. Lightly brush the edge of the seaweed with sesame oil to seal it shut. (You can also brush the outside of the finished roll with sesame oil for a glossy finish.) 
Step 25
[Serve] Slice the rolled gimbap into even pieces. Sprinkle a pinch of toasted sesame seeds over the cut surfaces for added flavor and visual appeal. Your delicious abalone liver gimbap is ready to be enjoyed! 
