Korean Abalone & Garlic Stem Stir-fry
Quick answer
The preparation of Jeonbok-maneuljong-butter-bokkeum involves a high heat stir-fry technique using thinly sliced abalone and garlic scapes cooked in butter.
What makes this special
- Abalone slices and garlic stems are flash-cooked in butter for a springy, aromatic result.
- 0.7cm abalone slices cook through in under 3 minutes staying springy
- Garlic stems added at the moment butter foams triggers Maillard browning
Key ingredients
Core cooking flow
- 1 Clean 220 g abalone, remove the innards, and slice only the flesh about 0.7 cm thick.
- 2 Cut 140 g garlic stems into even 4 cm pieces.
- 3 Warm the pan over low heat, melt 9 g butter, and stir in 1 tablespoon minced garlic for 30 seconds.
The preparation of Jeonbok-maneuljong-butter-bokkeum involves a high heat stir-fry technique using thinly sliced abalone and garlic scapes cooked in butter. The primary goal of using high heat is to release the aromatic properties of the butter and seafood while maintaining a specific texture. Before cooking, the abalone must be cleaned and the internal organs removed so that only the flesh is used. Slicing the abalone thinly is a requirement because the high temperature of the pan cooks the pieces almost instantly. This rapid cooking ensures the flesh remains springy rather than contracting into a tough or rubbery texture. Because the protein in the abalone begins to seize if cooked for longer than one minute, the speed of the stir-fry is the most critical variable in the process. Garlic scapes are used to provide a firm and snappy bite to the dish. These are cut into uniform lengths and placed in the pan before the abalone. This specific order gives the scapes a brief head start in the cooking process so that both the vegetables and the seafood finish at the same time. The ingredients should be added to the pan only after the butter has melted and started to foam. This foaming indicates the start of the Maillard reaction, which is responsible for browning the surface of the pieces and increasing the overall scent of the dish. A spoonful of soy sauce is then poured specifically along the heated edges of the pan. This technique allows the sauce to caramelize on contact with the hot surface, which adds a layer of savory and slightly sweet flavors to the mixture. The process concludes with the addition of ground black pepper, which provides a mild spice that supports the scent of the butter. Provided that the ingredients are prepped in advance, the entire stir-fry takes less than ten minutes to complete.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Heat
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.
- 3Control
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.
- 4Finish
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.
- 5Season
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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