Tender and Flavorful Baby Abalone Jangjorim
Tender and Flavorful Baby Abalone Jangjorim
Altottaran Recipe: Easy and Delicious Baby Abalone Jangjorim (Braised Abalone)
Make delicious abalone jangjorim at home using fresh baby abalones! The chewy texture combined with a savory, umami-rich flavor makes this dish an absolute rice thief. With the Altottaran golden recipe, anyone can easily follow along without fail.
Main Ingredients- 15 baby abalones
- 1 cup soju or rice wine (for steaming)
- 2 cups cider or clear soda (for the braising liquid, added at the end)
Braising Liquid Ingredients- 8 cups water
- 3 cups soy sauce
- 1 cup soju or rice wine (for boiling the braising liquid)
- 2 pieces licorice root
- 1/3 onion (washed thoroughly, skin on)
- 10 whole garlic cloves (skin on)
- 10g ginger, thinly sliced
- 1/2 apple, cored and roughly chopped
- 1/2 leek, washed thoroughly (including the root part)
- 4 dried cheongyang peppers (for spiciness, optional)
- 1 Tbsp whole black peppercorns
- 3 sheets dried kelp (kombu), 5x5cm each
- 6 Tbsp plum extract or syrup (for sweetness and depth)
- 8 cups water
- 3 cups soy sauce
- 1 cup soju or rice wine (for boiling the braising liquid)
- 2 pieces licorice root
- 1/3 onion (washed thoroughly, skin on)
- 10 whole garlic cloves (skin on)
- 10g ginger, thinly sliced
- 1/2 apple, cored and roughly chopped
- 1/2 leek, washed thoroughly (including the root part)
- 4 dried cheongyang peppers (for spiciness, optional)
- 1 Tbsp whole black peppercorns
- 3 sheets dried kelp (kombu), 5x5cm each
- 6 Tbsp plum extract or syrup (for sweetness and depth)
Cooking Instructions
Step 1
Separate the baby abalone meat from the shell using a spoon or knife. Clean the shells thoroughly. Remove the abalone’s mouthpart (beak) with a knife. Scrub the abalone meat and shells with a brush under running water to remove any sand or debris. Rinse well.
Step 2
Instead of making the jangjorim directly, lightly steaming the abalone first is the key to achieving a tender and chewy texture, preventing it from becoming tough. This step ensures the abalone remains delicious even after prolonged storage.
Step 3
Since these are baby abalones, you can skip scoring them. However, making shallow cuts (about 2-3 on the top surface) will allow the braising liquid to penetrate better, enhancing the flavor and making them visually more appealing.
Step 4
Prepare a steamer. Once the water is boiling, arrange the prepared baby abalones in the steamer. Sprinkle 1/2 cup of soju or rice wine evenly over the abalones to effectively eliminate any fishy odors.
Step 5
Cover the steamer and steam for 10 minutes after the steam starts rising. Be careful not to overcook, as this can make the abalone tough. Keep track of the time.
Step 6
After 10 minutes, open the lid and sprinkle the remaining 1/2 cup of soju or rice wine over the abalones again. Steam for an additional 5 minutes. This total steaming time of 15 minutes ensures the abalone is cooked to a tender consistency.
Step 7
Once steamed, spread the abalones out on a plate or tray to cool completely. Adding them to the braising liquid while still hot can make them mushy. Ensure they are fully cooled before proceeding.
Step 8
Now, let’s make the delicious braising liquid. By adding various ingredients to a soy sauce base and boiling them, we create a deep and rich umami flavor that will make the jangjorim even more flavorful as it ages. It’s like adding the depth of a gourmet dish.
Step 9
In a pot, combine 8 cups of water, 3 cups of soy sauce, 1 cup of soju or rice wine, 2 pieces of licorice root, 1/3 onion (washed clean), 10 whole garlic cloves, 10g thinly sliced ginger, 1/2 roughly chopped apple, 1/2 leek (washed clean), 4 dried cheongyang peppers, 1 Tbsp whole black peppercorns, and 3 sheets of kelp. Bring to a boil over high heat.
Step 10
Once the mixture comes to a rolling boil, reduce the heat to medium. Be careful to prevent boiling over. Simmer for 30 minutes, allowing the flavors of the ingredients to fully infuse into the liquid.
Step 11
After simmering for 30 minutes, strain the braising liquid through a fine-mesh sieve to remove all solids, keeping only the clear liquid. Allow this strained liquid to cool completely. Once the braising liquid is thoroughly chilled, stir in 2 cups of cider or clear soda. The subtle sweetness of the cider balances the saltiness of the soy sauce and enhances the overall flavor profile.
Step 12
Arrange the cooled abalones in an airtight container or glass jar. Pour the chilled braising liquid generously over them, ensuring the abalones are fully submerged. Cover the surface of the liquid with plastic wrap to minimize contact with air, then seal the container with a lid. Refrigerate and let it mature for at least one day. The flavor will deepen over time.
Step 13
After marinating for a day, you’ll notice the braising liquid has deeply permeated the scored abalones, making them look even more appetizing. Before serving, finely chop fresh chili peppers and scallions and sprinkle them on top. This adds visual appeal and a fresh aroma and flavor, making the jangjorim even more delicious. It’s also fantastic served over rice as a bowl dish!
