Abalone Seaweed Salad

Quick answer

Total time: 25 min
Level: Medium
Servings: 2 servings
Ingredients: 10

About this dish

This salad centers on abalone, the shellfish that haenyeo - Jeju Island's female free-divers - have harvested by hand for centuries, descending without oxygen tanks to pry the mollusks from the sea floor.

The abalone is blanched for just 40 seconds, a precise window that preserves its springy texture and keeps the delicate sweetness and ocean flavor intact. Overcooked abalone turns tough quickly, so the short blanching time is more technique than convenience. Rehydrated sea mustard, thinly sliced cucumber, and red cabbage round out the bowl. The dressing - lemon juice, plum syrup, soup soy sauce, and a touch of vinegar - is calibrated to support the seafood's natural brininess rather than cover it. The combination of chewy abalone, slippery seaweed, and crunchy raw vegetables creates three distinct textures throughout, which sustains interest from first bite to last. Serve cold as a light appetizer before grilled dishes, or as a standalone side during summer. The quality of the abalone shows plainly with so few ingredients around it.

Ingredients

servings

IngredientAmountUnit

abalone180 gg

rehydrated sea mustard120 gg

cucumber80 gg

red cabbage60 gg

lemon juice1 tbsptbsp

soup soy sauce1 tbsptbsp

vinegar1 tbsptbsp

plum syrup1 tbsptbsp

olive oil1 tbsptbsp

sesame seeds1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Scrub the abalone shell and flesh with a brush, remove the hard beak, and slice 0.5 cm thick.
2

Heat

Blanch abalone in boiling water for exactly 40 seconds, then transfer immediately to ice water to lock in a springy bite.
3

Prep

Squeeze excess water from rehydrated sea mustard and cut into 4 cm lengths.

Julienne cucumber and red cabbage 0.3 cm thin.
4

Season

Whisk together 1 tbsp each of lemon juice, soup soy sauce, vinegar, plum syrup, and olive oil until combined.
5

Step

Toss seaweed and vegetables with two-thirds of the dressing first, then add abalone with remaining dressing and toss once gently.
6

Finish

Transfer to a chilled plate, sprinkle with sesame seeds, and serve at once.

Dress right before eating to keep the vegetables crisp.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Blanching abalone for 40 seconds preserves a springy snap while highlighting its sea-salt minerality.
Finish cue: Transfer to a chilled plate, sprinkle with sesame seeds, and serve at once.
Avoid this: Do not blanch abalone for over 1 minute to avoid toughness.