Korean Abalone & Garlic Stem Stir-fry
Jeonbok-maneuljong-butter-bokkeum quickly stir-fries sliced abalone and garlic scapes in butter, maximizing a rich, nutty aroma. The abalone is cut thin and seared briefly over high heat to keep its firm, bouncy texture, while the garlic scapes stay crisp. Butter provides a creamy base, soy sauce adds a subtle savory note, and black pepper rounds out the fragrance. It is an elegant yet simple way to prepare abalone, well-suited for dinner guests or special occasions.
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Instructions
- 1
Clean the abalone, separate the innards, slice the meat to 0.7 cm, and marinate with cooking wine and pepper for 5 minutes.
- 2
Cut garlic stems into 4 cm pieces, blanch for 30 seconds, then cool and drain.
- 3
Melt half the butter in a pan and sauté minced garlic over low heat for 30 seconds.
- 4
Stir-fry the abalone over medium-high heat for 1 minute 30 seconds, add soy sauce, and cook 30 seconds more.
- 5
Add garlic stems and remaining butter, toss for 1 minute, then finish with sesame oil.
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