Garlicky Butter Grilled Abalone
Garlicky Butter Grilled Abalone
A Weekend Morning Feast for the Whole Family
Discover a recipe for grilled abalone, featuring a delightful chewy texture and rich buttery aroma. This dish is simple yet elegant, perfect for a special meal to be shared with your loved ones. Complementing the abalone, we’ve also prepared kimchi jjigae (stew), sous-vide pork belly, stir-fried duck bulgogi, and sautéed oyster mushrooms for an even more abundant weekend breakfast table.
Garlicky Butter Grilled Abalone- 11 live abalones
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 Tbsp butter
- Pinch of herb salt
- Pinch of toasted sesame seeds
Spicy Kimchi Stew- 150g pork (neck or belly)
- 1/8 head aged kimchi (approx. 200g)
- 2 Korean green chili peppers
- 4 cups broth (anchovy-kelp or rice water)
- Scallions, for garnish (optional)
Tender Air Fryer Pork Belly- 300g pork belly or neck
- 1 Tbsp olive oil
- Pinch of herb salt
- Pinch of whole black pepper
- 5-6 slices garlic
- 1-2 bay leaves (optional)
Sweet & Spicy Stir-fried Duck Bulgogi- 200g pre-marinated duck bulgogi
- 100g oyster mushrooms
- 1/4 carrot
- 1/4 onion (optional)
- Scallions, for garnish (optional)
- Pinch of toasted sesame seeds
Fragrant Sautéed Oyster Mushrooms- 200g oyster mushrooms
- 1/4 carrot
- 1/2 Tbsp minced garlic
- Pinch of salt
- 1 Tbsp cooking oil
- Pinch of toasted sesame seeds
- 150g pork (neck or belly)
- 1/8 head aged kimchi (approx. 200g)
- 2 Korean green chili peppers
- 4 cups broth (anchovy-kelp or rice water)
- Scallions, for garnish (optional)
Tender Air Fryer Pork Belly- 300g pork belly or neck
- 1 Tbsp olive oil
- Pinch of herb salt
- Pinch of whole black pepper
- 5-6 slices garlic
- 1-2 bay leaves (optional)
Sweet & Spicy Stir-fried Duck Bulgogi- 200g pre-marinated duck bulgogi
- 100g oyster mushrooms
- 1/4 carrot
- 1/4 onion (optional)
- Scallions, for garnish (optional)
- Pinch of toasted sesame seeds
Fragrant Sautéed Oyster Mushrooms- 200g oyster mushrooms
- 1/4 carrot
- 1/2 Tbsp minced garlic
- Pinch of salt
- 1 Tbsp cooking oil
- Pinch of toasted sesame seeds
- 200g pre-marinated duck bulgogi
- 100g oyster mushrooms
- 1/4 carrot
- 1/4 onion (optional)
- Scallions, for garnish (optional)
- Pinch of toasted sesame seeds
Fragrant Sautéed Oyster Mushrooms- 200g oyster mushrooms
- 1/4 carrot
- 1/2 Tbsp minced garlic
- Pinch of salt
- 1 Tbsp cooking oil
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
[Garlicky Butter Grilled Abalone] First, carefully remove the abalone from its shell. Use a spoon inserted between the shell and the meat to gently pry them apart. Clean the abalone thoroughly under running water, using a brush to scrub off any dirt. Score the abalone surface with shallow cuts in a crosshatch or diagonal pattern. This helps the seasoning penetrate and improves the texture when cooked. 
Step 2
[Garlicky Butter Grilled Abalone] Heat 2 tablespoons of olive oil in a pan over medium heat. Place the prepared abalone in the hot pan and sear until golden brown on both sides. When the abalone is almost cooked through, add 1 tablespoon of minced garlic and 1 tablespoon of butter. Sauté until the butter melts and the garlic becomes fragrant, infusing the abalone with delicious flavor. 
Step 3
[Garlicky Butter Grilled Abalone] Lightly season the abalone with herb salt. Be careful not to add too much, as it can become salty. Arrange the grilled abalone beautifully on a serving plate and sprinkle with toasted sesame seeds for a delightful finish. Your Garlicky Butter Grilled Abalone is ready! 
Step 4
[Spicy Kimchi Stew] In a pot, add the pork and stir-fry over medium heat to render some fat. Once the pork is browned, add the torn aged kimchi and stir-fry together until well combined. Pour in the prepared broth or rice water and bring to a boil. 
Step 5
[Spicy Kimchi Stew] Once the kimchi stew comes to a boil, add the sliced Korean green chili peppers and simmer for about 10 minutes. If desired, add chopped scallions and simmer for a bit longer for a robust and refreshing stew. Taste and adjust seasoning with salt or salted shrimp if needed. 
Step 6
[Tender Air Fryer Pork Belly] Rub the pork belly or neck with 1 tablespoon of olive oil, herb salt, and whole black pepper. Thinly slice the garlic. Place the seasoned pork in the air fryer basket and arrange the garlic slices and bay leaves (optional) on top of the meat. 
Step 7
[Tender Air Fryer Pork Belly] Preheat the air fryer to 180°C (350°F) for 5 minutes. Place the pork in the basket and cook for 20 minutes at 180°C. After 20 minutes, flip the pork, rearrange the garlic slices on top, and cook for another 10 minutes. A total cooking time of about 30 minutes ensures the pork is cooked through and tender. 
Step 8
[Tender Air Fryer Pork Belly] Remove the cooked pork belly from the air fryer and let it rest for a few minutes. Slice it into bite-sized pieces, about 1cm thick. Arrange the slices on a plate and sprinkle with toasted sesame seeds for a delicious and tender air fryer pork belly. 
Step 9
[Sweet & Spicy Stir-fried Duck Bulgogi] Prepare the oyster mushrooms by trimming the tough ends and tearing them into bite-sized pieces. Thinly slice the carrot and onion (optional). Slice the scallions (optional) diagonally. 
Step 10
[Sweet & Spicy Stir-fried Duck Bulgogi] In a pan, add the pre-marinated duck bulgogi and stir-fry over medium heat. Once the duck is partially cooked, add the torn oyster mushrooms and sliced carrots and onions. Stir-fry until the mushrooms and vegetables soften. 
Step 11
[Sweet & Spicy Stir-fried Duck Bulgogi] When the duck bulgogi is nicely cooked, add the diagonally sliced scallions (optional) and stir-fry briefly. Finish by sprinkling with toasted sesame seeds. This sweet and spicy duck bulgogi is perfect as a side dish or as a topping for rice. 
Step 12
[Fragrant Sautéed Oyster Mushrooms] Heat 1 tablespoon of cooking oil in a pan over medium-low heat. Sauté the minced garlic until fragrant. Add the sliced carrots and stir-fry briefly until they are slightly tender. 
Step 13
[Fragrant Sautéed Oyster Mushrooms] Add the oyster mushrooms and stir-fry until they are tender. Season with salt to your taste. Be careful not to overcook, as the mushrooms can become mushy. Transfer the sautéed oyster mushrooms to a plate and sprinkle with toasted sesame seeds for a wonderfully fragrant and delicious dish. 
