Korean Butter-Grilled Abalone
Abalone turns tough with extra heat, so the flesh gets no more than 2 to 3 minutes in the pan. Melt 30 g butter slowly over low heat and cook 1 tbsp minced garlic for about 40 seconds without scorching it, then raise the heat to medium and sear the abalone scored side down for 1 minute and flipped for another minute. When the edges just begin to curl, coat it quickly with 1 tbsp soy sauce, turn off the heat and stir in 1/2 tbsp sesame oil and chopped scallion.
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Abalone scored in a fine crosshatch goes into garlic butter for a minute a side, gets a splash of soy sauce, and comes off the heat right away.
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The innards can be minced and melted into the butter too. The cooked meat goes back into its scrubbed shell to serve.
Ingredients
Instructions
- 1
Scrub the 6 abalones well, especially around the shell edges where grit can remain.
Slide a spoon under the flesh, separate it from the shell, remove the tooth, and keep the shells for serving.
- 2
Score the top of each abalone in a shallow crosshatch so the seasoning reaches the surface without cutting too deeply.
Sprinkle with 1 tablespoon cooking wine and black pepper, rest for 5 minutes, then pat dry.
- 3
Warm the pan over low heat and melt 30 g butter slowly so it does not brown too fast.
Add 1 tablespoon minced garlic and cook for about 40 seconds, stirring until fragrant but not scorched.
- 4
If using the liver, mince it finely and stir it into the butter until the sauce looks evenly mixed and glossy.
Place the abalone in the pan scored side down so the cuts meet the garlic butter first.
- 5
Raise the heat to medium, sear for 1 minute, then flip and cook for another minute.
When the flesh just begins to curl at the edges, add 1 tablespoon soy sauce and coat quickly.
- 6
Turn off the heat before the cooking time after adding the abalone flesh passes 2 to 3 minutes, since extra heat makes abalone tough. Stir in 0.5 tablespoon sesame oil and chopped scallion, spoon the sauce over, and serve in the shells.
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