Chewy and Luxurious Braised Abalone
Chewy and Luxurious Braised Abalone
Enjoy Premium Side Dish at Home! Kim Soo-mi vs. Baek Jong-won’s All-Purpose Soy Sauce: Which Abalone Braise Tastes Better?
I recently visited Lotte Super and found live abalones, 10 pieces for just 9,900 won! They were so fresh and the price was incredibly reasonable, I couldn’t resist buying them on impulse. While they weren’t giant, they were certainly a good medium size. I decided to make braised abalone using both Kim Soo-mi’s recipe and Baek Jong-won’s famous all-purpose soy sauce. Both versions were delicious because abalone is inherently tasty, but if I had to choose, I’d lean towards Baek Jong-won’s all-purpose soy sauce for the superior taste achieved with less effort. My family loves braised abalone, and they get so excited when I cut them into bite-sized pieces and serve them over rice, making them feel like they’re being treated to a very special meal. This recipe is perfect for a delightful home-cooked experience!
Basic Ingredients (Common to Both Recipes)- Live abalones (10-15 pieces per recipe)
- Sesame oil (1 Tbsp per recipe)
- Toasted sesame seeds (a pinch per recipe)
For Boiling Abalone (Common to Both Recipes)- Water 500ml
- Soju 3-4 Tbsp
Kim Soo-mi’s Braised Abalone Sauce- Soy sauce 4-5 Tbsp
- Plum extract (Maesil Cheong) 1 Tbsp
- Dried shiitake mushrooms 4-5 pieces
- Cheongyang chili peppers 2
- Red chili pepper 1
- Garlic cloves 10
- Ginger 1 small piece
- Sesame oil 1 Tbsp
- Toasted sesame seeds a pinch
Baek Jong-won’s All-Purpose Soy Sauce (Make Ahead!)- Minced pork 200g
- Soy sauce 300ml
- Sugar 100g
- Water 100ml
- Garlic cloves 10
- Ginger 2 small pieces
Braised Abalone Sauce Using Baek Jong-won’s All-Purpose Soy Sauce- Pre-made All-Purpose Soy Sauce 5 Tbsp
- Low-sodium seasoned soy sauce (or regular soy sauce) 2 Tbsp (adjust to taste)
- Water 7 Tbsp
- Soju or cooking wine 1 Tbsp
- Water 500ml
- Soju 3-4 Tbsp
Kim Soo-mi’s Braised Abalone Sauce- Soy sauce 4-5 Tbsp
- Plum extract (Maesil Cheong) 1 Tbsp
- Dried shiitake mushrooms 4-5 pieces
- Cheongyang chili peppers 2
- Red chili pepper 1
- Garlic cloves 10
- Ginger 1 small piece
- Sesame oil 1 Tbsp
- Toasted sesame seeds a pinch
Baek Jong-won’s All-Purpose Soy Sauce (Make Ahead!)- Minced pork 200g
- Soy sauce 300ml
- Sugar 100g
- Water 100ml
- Garlic cloves 10
- Ginger 2 small pieces
Braised Abalone Sauce Using Baek Jong-won’s All-Purpose Soy Sauce- Pre-made All-Purpose Soy Sauce 5 Tbsp
- Low-sodium seasoned soy sauce (or regular soy sauce) 2 Tbsp (adjust to taste)
- Water 7 Tbsp
- Soju or cooking wine 1 Tbsp
- Minced pork 200g
- Soy sauce 300ml
- Sugar 100g
- Water 100ml
- Garlic cloves 10
- Ginger 2 small pieces
Braised Abalone Sauce Using Baek Jong-won’s All-Purpose Soy Sauce- Pre-made All-Purpose Soy Sauce 5 Tbsp
- Low-sodium seasoned soy sauce (or regular soy sauce) 2 Tbsp (adjust to taste)
- Water 7 Tbsp
- Soju or cooking wine 1 Tbsp
Cooking Instructions
Step 1
First, carefully separate the abalone meat from the shell using a spoon or knife. Use a brush to thoroughly scrub away any dirt or algae from the abalone and its shell. Ensure a thorough cleaning, especially for fresh abalones.
Step 2
In a steamer, bring 500ml of water to a rolling boil. Once boiling, add 3-4 Tbsp of soju and all the cleaned abalones. Cover and boil for approximately 5 minutes. Be careful not to overcook, as this can make the abalone tough. Stick to the cooking time for the best texture.
Step 3
Rinse the boiled abalones briefly under cold water to cool them down. While still warm, use the thin edge of a spoon to gently detach the meat from the shell. Cooked abalone meat separates easily. The abalone’s roe (innards) is nutritious and can be cooked along with the meat. However, if you are sensitive to a fishy taste, you can set them aside to use later in abalone porridge or rice.
Step 4
Now, let’s follow Kim Soo-mi’s recipe! Lightly rinse the dried shiitake mushrooms under running water and soak them in water for about 20-30 minutes until softened. Do not discard the soaking water; it will be used as a flavorful broth for the sauce. Reserve it.
Step 5
In a pot, combine the shiitake mushroom soaking water (250ml) with all the ingredients for Kim Soo-mi’s sauce: soy sauce (4-5 Tbsp), plum extract (1 Tbsp), whole garlic cloves (10), ginger piece (1), and the rehydrated shiitake mushrooms. If your soy sauce is less salty, you might want to add an extra 2 Tbsp of soy sauce to adjust the seasoning to your preference. Bring to a boil over medium-high heat and simmer for about 10 minutes, covered, allowing the flavors to meld. Use whole garlic cloves, not minced.
Step 6
Once the sauce is simmering, add the boiled and separated abalone meat. Simmer briefly for just a moment to let the flavors of the sauce penetrate the abalone. Since the abalone is already cooked, avoid boiling it for too long to maintain its tender texture.
Step 7
After braising, let the abalone cool completely. Strain the sauce and store it separately in a jar in the refrigerator. Slice the abalone into bite-sized pieces before serving.
Step 8
Next, we’ll make braised abalone using Baek Jong-won’s all-purpose soy sauce. First, you need to make the all-purpose soy sauce itself. In a pot, combine all the ingredients for the all-purpose soy sauce: minced pork (200g), soy sauce (300ml), sugar (100g), water (100ml), whole garlic cloves (10), and ginger pieces (2). Bring it to a boil, and as soon as it starts to bubble up, turn off the heat immediately. Cover the pot and let it sit in the residual heat until cooled. This process allows the flavors of the garlic and ginger to fully infuse into the sauce, creating a rich and savory all-purpose soy sauce.
Step 9
Once the all-purpose soy sauce is ready, prepare the braised abalone sauce. In a pot, mix 5 Tbsp of the pre-made all-purpose soy sauce, 2 Tbsp of low-sodium seasoned soy sauce (or regular soy sauce), 7 Tbsp of water, and 1 Tbsp of soju (or cooking wine). Add the boiled abalone to this mixture and simmer for about 5 minutes. This allows the abalone to absorb the delicious sauce flavors. (Tip: You can also add about 1/2 Tbsp of sugar for a slightly sweeter profile).
Step 10
Finally, drizzle in 1 Tbsp of sesame oil and sprinkle with toasted sesame seeds. Both versions of delicious braised abalone are now complete! Store them in airtight containers in the refrigerator. When ready to serve, cut the abalone into bite-sized pieces and enjoy them over a warm bowl of rice. It’s a truly delightful culinary experience!
