Nutrient-Rich! Chewy Abalone Jangjorim Recipe
Nutrient-Rich! Chewy Abalone Jangjorim Recipe
Perfect for Lack of Appetite! Summer Stamina Food, Easy Abalone Jangjorim Golden Recipe
My daughter’s favorite! Abalone Jangjorim! You absolutely must not waste this deliciously savory and sweet broth. It’s a heavenly match when mixed with rice! With this carefully prepared Abalone Jangjorim, I hope our family has a healthy summer, filled with a mother’s warm heart.
Main Ingredients- About 20 live abalones
- 3 cups of store-bought garlic jangajji soy sauce
- 2 cups water
- 1 cup corn syrup or oligosaccharide
- 2 dried red chilies
- 5 Cheongyang peppers
Cooking Instructions
Step 1
In a wide pot, combine 3 cups of store-bought garlic jangajji soy sauce, 2 cups of water, and 1 cup of corn syrup (or oligosaccharide). Bring to a boil over high heat, then reduce to medium-low heat and simmer for a while until the seasonings are well combined.
Step 2
Wash the fresh abalones thoroughly under running water. It’s important to scrub between the shell and the meat with a toothbrush or similar tool to remove any dirt or sand. After washing, carefully remove the hard teeth (near the innards) at the mouth of the abalone with a knife or scissors. Removing the teeth makes them easier to eat.
Step 3
Add the cleaned abalones directly into the simmering sauce. Arrange them so they are submerged in the sauce.
Step 4
As the abalones cook, foam may form on the surface. Skim off this foam with a spoon for a cleaner taste.
Step 5
Cut the dried red chilies into bite-sized pieces or lengthwise according to your preference. Slice the Cheongyang peppers diagonally. Once the abalones are somewhat cooked and the sauce has started to reduce, add the prepared chilies and simmer further. Adding chilies imparts a fragrant flavor.
Step 6
Turn off the heat when the sauce has reduced to about two-thirds of its original volume and the abalones are well-infused with the sauce. The flavor deepens more as it cools than when it’s hot. Don’t discard the leftover sauce; it’s delicious mixed with rice.
