Korean Steamed Abalone (Whole Shell Soy Sesame)
Jeonbok-jjim is Korean steamed abalone prepared by scrubbing the shells clean, scoring the flesh for even cooking, and steaming with green onion and ginger for 10 to 12 minutes. The gentle steam preserves the abalone's signature chewy-tender texture and briny ocean flavor. A light drizzle of soy sauce, rice wine, and sesame oil after steaming adds just enough seasoning without masking the natural taste. The separated innards can be repurposed for porridge or sauce, and the dish is often reserved for special occasions and guest-hosting due to its premium standing among Korean seafood.
Adjust Servings
Instructions
- 1
Scrub abalone clean with a brush and separate the innards.
- 2
Score the abalone flesh lightly for even cooking.
- 3
Boil water in a steamer and place abalone with green onion and ginger.
- 4
Steam over medium heat for 10-12 minutes.
- 5
Mix soy sauce, rice wine, and sesame oil, then drizzle to finish.
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