Fragrant and Tender Abalone and Apple Steamed Dish
Fragrant and Tender Abalone and Apple Steamed Dish
The Perfect Harmony of Chewy Abalone and Sweet Apple: A Special Steamed Abalone Recipe Without the Fishy Taste
This abalone steamed dish is made by combining fresh Korean abalone with sweet apples, effectively eliminating any unique fishy odor and enhancing its fragrant, tender, and chewy texture. We’ve elevated the flavor with a savory sauce made from Korean surf clam meat and balanced the richness with spicy cheongyang peppers. Any leftover sauce is delicious mixed with rice and stir-fried.
Main Ingredients- Wando Abalone: 2 pieces (approx. 150g)
- Korean Surf Clam Meat: 50g
- Onion: 1 small (approx. 80g)
- Green Onion: 1/2 stalk (white part mainly, approx. 50g)
- Cheongyang Peppers: 2 (approx. 20g)
- Apple: 1/4 piece (approx. 50g)
- Red Chili Pepper: 1 (approx. 10g)
- Finely Ground Pine Nut Powder: 1/2 Tbsp
- Cooked Rice: 1 bowl
Sauce Seasoning- Fine Red Pepper Powder: 3 Tbsp
- Soy Sauce (Guk-ganjang style): 2 Tbsp
- Honey Powder (or Sugar): 2 Tbsp
- Oyster Sauce: 1 Tbsp
- Doenjang (Fermented Soybean Paste): 1/2 tsp
- Mayonnaise: 1.5 Tbsp
- Cooking Wine (Mirin): 2 Tbsp
- Cooking Oil: 2 Tbsp
- Minced Garlic: 1 Tbsp
- Fine Red Pepper Powder: 3 Tbsp
- Soy Sauce (Guk-ganjang style): 2 Tbsp
- Honey Powder (or Sugar): 2 Tbsp
- Oyster Sauce: 1 Tbsp
- Doenjang (Fermented Soybean Paste): 1/2 tsp
- Mayonnaise: 1.5 Tbsp
- Cooking Wine (Mirin): 2 Tbsp
- Cooking Oil: 2 Tbsp
- Minced Garlic: 1 Tbsp
Cooking Instructions
Step 1
Begin by preparing fresh Wando abalone and plump Korean surf clam meat. The freshness of the abalone is key to the dish’s flavor.
Step 2
Gather and prepare all the necessary ingredients for today’s dish: the cleaned abalone, surf clam meat, onion, green onion, red chili pepper, cheongyang pepper, and apple, all cut into bite-sized pieces.
Step 3
For the abalone, use a spoon to carefully pry the meat away from the shell by inserting it deep into the gap. Remove the abalone’s innards and also trim off the hard, tooth-like part at the end of the foot.
Step 4
Slice the separated abalone meat into bite-sized pieces (e.g., about 1-1.5 cm thick). Rinse the sliced abalone meat and arrange it attractively inside the cleaned abalone shells.
Step 5
Peel the apple, then place it in a blender with 1 Tbsp of cooking wine. Blend until you achieve a very smooth puree. Evenly spread about 1 Tbsp of the apple puree over each abalone. Once the steamer is producing plenty of steam, place the abalone inside and steam over high heat for about 10 minutes. (Adjust steaming time based on abalone size).
Step 6
Remove the seeds from the cheongyang and red chili peppers, then finely mince them. Dice the onion and green onion into similar small pieces (about 0.5 cm).
Step 7
Heat 2 Tbsp of cooking oil in a pan. Add the diced onion, green onion, and minced garlic. Sauté over medium heat for about 2-3 minutes until the onions become translucent, allowing their fragrance to release.
Step 8
Add the surf clam meat and 1 Tbsp of cooking wine to the sautéed vegetables. Then, add the minced red chili pepper and cheongyang pepper and continue to stir-fry together.
Step 9
Now, add all the sauce seasoning ingredients: 3 Tbsp fine red pepper powder, 2 Tbsp soy sauce, 2 Tbsp honey powder, 1 Tbsp oyster sauce, 1/2 tsp doenjang, and 1.5 Tbsp mayonnaise. Stir well and continue to cook for another 2-3 minutes to create a flavorful surf clam sauce.
Step 10
Carefully remove the steamed abalone from the steamer. Generously spoon the warm surf clam sauce over the freshly steamed abalone. Finally, sprinkle with finely ground pine nut powder for a visually appealing and delicious finish.
Step 11
If you have any leftover surf clam sauce, you can add 1 bowl of cooked rice to the pan and stir-fry it with the sauce. The savory flavor of the surf clam sauce combined with the rice will create an excellent fried rice. Adjust the seasoning of the rice with the amount of sauce used.
