Korean Abalone & Garlic Stem Stir-fry
Blanch garlic stems cut to 4 cm for 30 seconds, cool them in cold water and drain very well, because leftover moisture makes the butter splatter. Stir-fry the stems in garlic butter over medium-high heat for about 40 seconds, then toss in the abalone slices for about 45 seconds. When the abalone edges just start to curl, pour 1 tbsp soy sauce along the hot rim of the pan, add the rest of the butter and toss only 30 seconds more.
Quick answer
- Total time
- 25 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The abalone flesh is stir-fried in butter with garlic scapes, while the innards cut away from it get a light toss in soy sauce and go on top of rice.
Read more
Past a minute the flesh turns tough; it spends only about 45 seconds in the pan.
Ingredients
Instructions
- 1
Clean 220 g abalone, remove the innards, and slice only the flesh about 0.7 cm thick.
Coat with 1 tablespoon cooking wine and black pepper, then marinate for just 5 minutes so the seafood stays clean-tasting.
- 2
Cut 140 g garlic stems into even 4 cm pieces.
Blanch them in boiling water for 30 seconds, cool immediately in cold water, and drain very well so moisture does not make the butter splatter.
- 3
Warm the pan over low heat, melt 9 g butter, and stir in 1 tablespoon minced garlic for 30 seconds.
Stop before the garlic browns, keeping the aroma sweet rather than bitter.
- 4
Raise the heat to medium-high and stir-fry the garlic stems first for about 40 seconds.
When they look glossy and brighter green, add the sliced abalone so both ingredients finish at the same time.
- 5
Toss the abalone quickly for about 45 seconds.
When the edges just start to curl, pour 1 tablespoon soy sauce along the hot rim of the pan so it sizzles and lightly caramelizes.
- 6
Add the remaining 9 g butter and toss for only 30 seconds more, keeping total abalone heating short.
Turn off the heat, drizzle with 0.5 tablespoon sesame oil, and serve immediately while glossy.
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