Korean Abalone Radish Soup
Jeonbok-muguk is a refined Korean soup that simmers sliced abalone and radish in a kelp-based broth. The preparation often begins by sautéing the abalone-innards included-in sesame oil, which turns the broth a faint green and introduces a concentrated marine richness that kelp alone cannot match. Radish slices cook alongside, softening and releasing a mild sweetness that counterbalances the abalone's salinity. Soup soy sauce and garlic are the only added seasonings, deliberately minimal so the abalone's distinctive flavor remains in focus. The abalone retains its firm, chewy bite even after simmering, providing a satisfying texture against the soft radish. In Korea, abalone soup signals a special-occasion meal or a gesture of care, yet the cooking itself is straightforward enough for a weeknight dinner.
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Instructions
- 1
Scrub abalone shells, separate meat and innards, then slice thinly.
- 2
Cut radish into thin squares and finely slice green onion.
- 3
Simmer water with kelp for 8 minutes over low heat, then remove kelp.
- 4
In another pot, sauté abalone innards and radish in sesame oil for 2 minutes.
- 5
Add the kelp stock, abalone meat, and garlic, then simmer 12 minutes.
- 6
Season with soup soy sauce and salt, add green onion, and boil 1 more minute.
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