Revitalizing Abalone Soup: A Refreshing and Clear Broth
Revitalizing Abalone Soup: A Refreshing and Clear Broth
Abalone Soup
Are you concerned about recent weight loss? As we age, losing weight can make us look older, which is a common worry. Unlike in the past when excess weight was the concern, this is a significant change! My sister recommended Abalone Soup to me. She said it helped her regain her appetite and vitality after being hospitalized a few years ago. I went to Garak Market nearby and bought fresh, large abalones. With my husband’s 50,000 won contribution and my additional 20,000 won, I purchased 10 abalones for 70,000 won. This soup is not just a dish; it’s a revitalizing experience.
Main Ingredients- 10 fresh live abalones
- 1/2 tsp minced garlic
- 1/2 tsp chopped green onion
- 1/2 tsp salt (or to taste)
- 1800ml water (approx. 7.5 cups)
Broth Ingredients- 10g dried kelp (dashima)
- 2 Cheongyang chili peppers, deseeded and sliced
- 15g dried anchovies for broth (guts removed)
- 10g dried kelp (dashima)
- 2 Cheongyang chili peppers, deseeded and sliced
- 15g dried anchovies for broth (guts removed)
Cooking Instructions
Step 1
Carefully prepare the fresh abalones. It’s important to detach the abalone meat from the shell without breaking the intestines. Gently insert a spoon between the shell and the meat and pry them apart.
Step 2
Prepare the ingredients for the broth that will give the Abalone Soup its deep flavor. Lightly wipe the dried kelp with a damp cloth to remove any white powder. Deseed and slice the Cheongyang chili peppers. Removing the guts from the dried anchovies is crucial for a clear and savory broth without bitterness.
Step 3
Thoroughly clean the separated abalone meat. Use a kitchen brush to gently scrub the surface and underside of the abalone, removing any dirt or grit. A meticulous cleaning will result in a purer taste.
Step 4
Lightly blanching the abalone will reduce any slightly bitter taste and enhance its tender texture. Dip the abalones in boiling water for a very brief moment, then immediately remove them.
Step 5
Carefully remove the intestines from the blanched abalone. While you can cook the intestines, removing them will result in a clearer soup. You can save the abalone intestines for other dishes.
Step 6
Using a knife, carefully cut and remove the hard ‘beak’ or ‘teeth’ located at the tip of the abalone. This part can be tough, so ensure it’s completely removed for a better eating experience.
Step 7
Score the top surface of the cleaned abalone meat. Make diagonal cuts about 2-3 times. This not only makes the abalone look appealing when cooked but also helps it absorb flavors better.
Step 8
Pour 1800ml of water into a pot and bring it to a boil over high heat. Once boiling, add the dried kelp, sliced Cheongyang chili peppers, and the gutted dried anchovies. Reduce the heat to medium-low and let the broth simmer to extract the flavors.
Step 9
Once the broth has reduced by about half and become cloudy, remove and discard the anchovies, kelp, and chili peppers. Add the prepared abalone and simmer gently until the abalone meat is tender. Finally, season with minced garlic and salt (or soy sauce) to your preference.
Step 10
Serve the finished Abalone Soup hot. Ladle the soup and abalone into bowls. Garnish with the chopped green onions and thinly sliced kelp (optional) for a visually appealing and delicious presentation.
