Korean Steamed Abalone (Whole Shell Soy Sesame)
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Steamed in the shell with only green onion and ginger beneath it, abalone keeps its sea-sweet aroma, with seasoning limited to a little soy sauce, rice wine and sesame oil spooned over afterward.
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A shallow crosshatch on the thick side lets heat reach the center so the edges do not toughen while the middle catches up.
Ingredients
Instructions
- 1
Scrub 6 abalones carefully, especially the sandy gap between the shell and flesh.
Keep the flesh attached to the shell, then score shallow crosshatch cuts into the thickest part so heat reaches the center evenly.
- 2
Pour 300 ml water into the pot, set the steamer in place, and spread 40 g green onion with 10 g ginger on the rack.
Heat over medium heat until the water boils and steady steam fills the steamer.
- 3
Arrange the abalones in one layer with the shells down and the scored flesh facing up.
Leave small gaps between them, because stacked abalones steam unevenly and the thicker sections can stay undercooked.
- 4
Cover and steam over medium heat for 10 to 12 minutes.
The abalone is ready when the flesh turns opaque, looks slightly plump, and springs back gently when pressed instead of feeling raw or slack.
- 5
Mix 1 tbsp soy sauce, 1 tbsp rice wine, and 1 tsp sesame oil into a light seasoning.
Do not soak the abalone for a long time; after steaming, spoon a small amount over each scored surface.
- 6
Save any innards and flavorful steaming liquid separately for porridge or sauce.
Serve the abalones while hot, and remove them from the steamer promptly because extra steaming quickly makes the flesh tough.
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