Chewy & Tender! Mini Abalone Jangjorim Recipe
Chewy & Tender! Mini Abalone Jangjorim Recipe
How to Make Delicious Mini Abalone Jangjorim at Home
Make chewy and flavorful abalone jangjorim with fresh mini abalone! The delightfully chewy texture is exceptional, making it a perfect side dish that’ll have you reaching for more rice. Here’s an easy recipe that anyone can follow with simple ingredients. You won’t be able to stop once you taste it!
Main Ingredients- 13 small abalones
- 1/2 handful of whole garlic cloves
- 1 Korean green chili pepper
- A small piece of onion (about 1/4)
- A small piece of green onion
- A pinch of ginger powder (or 1 small piece of fresh ginger)
Braising Sauce- 5 Tbsp soy sauce
- 12 Tbsp water
- 3 Tbsp cooking wine (mirin or rice wine)
- 2 Tbsp oligosaccharide (or corn syrup)
- 5 Tbsp soy sauce
- 12 Tbsp water
- 3 Tbsp cooking wine (mirin or rice wine)
- 2 Tbsp oligosaccharide (or corn syrup)
Cooking Instructions
Step 1
First, rinse the abalones thoroughly under running water. Briefly dip them in boiling water for just 5 seconds, then immediately remove. This makes it easy to separate the meat from the shell. Once separated, remove the abalone’s innards and use a brush or dedicated scrubber to clean the meat thoroughly, including the inside of the shell. This step removes any grit for a cleaner taste.
Step 2
Look along the inner edge of the abalone meat; you’ll find a hard, jaw-like part. This is the abalone’s ‘teeth,’ which can be unpleasant to bite into. Use a knife or scissors to carefully remove them.
Step 3
Now, score the abalone meat deeply with a knife. Making criss-cross (x-shaped) cuts helps the sauce penetrate better and results in a more tender texture and attractive appearance when cooked.
Step 4
It’s time to make the braising sauce. In a pot or pan, combine 5 tablespoons of soy sauce, 12 tablespoons of water, and 3 tablespoons of cooking wine. Stir well. (These measurements are based on a standard tablespoon. The basic ratio of water to soy sauce is 3:1, but feel free to adjust the soy sauce amount to your preference.)
Step 5
Once the sauce begins to boil, add the prepared abalone, along with the roughly chopped onion and green onion. These aromatics will infuse the abalone with delicious flavor as they braise together.
Step 6
To ensure the sauce coats the abalone evenly, ladle the sauce over the abalone as it cooks. Bring to a boil over medium-high heat for about 3 minutes, then reduce the heat to medium-low. Add the whole garlic cloves and cover the pot. Let it simmer until the abalone is nearly covered in the reduced sauce, stirring occasionally to prevent sticking.
Step 7
When about one-third of the sauce has reduced, add the thinly sliced Korean green chili peppers and 2 tablespoons of oligosaccharide for sweetness. The green chilies add a pleasant spiciness that cuts through richness, while the oligosaccharide provides a glossy, sweet finish. Stir everything together.
Step 8
Finally, simmer for another 2 minutes to allow the sauce to fully meld with the abalone, then turn off the heat. It’s delicious served warm, but also makes a delightful dish when cooled and refrigerated. Enjoy your chewy and flavorful abalone jangjorim!
