Jeonbok Bokkeum (Stir Fried Abalone) with Oyster Sauce
A dish of prepared abalone and colorful vegetables stir-fried quickly over high heat with an oyster sauce seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a 2-serving stir-fry that brings out the natural flavors of fresh abalone and vegetables tossed in oyster sauce seasoning. The key is to stir-fry quickly over medium heat or higher to minimize moisture release and keep the crisp, chewy textures intact. It is great for entertaining guests or serving as an accompaniment for drinks.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Abalone4 (large)
- Onion1/3
- Mushrooms2
- Orange and red bell peppers1/4 each
- Cheongyang chili pepper (hot green chili)1
- Whole garlic cloves3 cloves
Seasoning
- Oyster sauce1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Salt1/3 tsp
- Ground black peppera little
- Toasted sesame oila little
- Toasted sesame seeds
- After cleaning the abalone, slice it so it is not too thin.
- For the vegetables, you can use whatever you have on hand, such as carrots or green cabbage.
Steps
1. This photo is from when I made abalone rice a while ago;
after cleaning the abalone, slice it so it is not too thin.
See the abalone cleaning process here ⇒ http://blog.naver.com/ppunwife/140207544015
2. Aside from the abalone, cut the onion, bell peppers, chili pepper, and mushrooms to a suitable thickness, and slice the garlic thinly.
For the vegetables, you can use whatever you have on hand, such as carrots or green cabbage.
3. Coat a heated pan with oil and stir-fry the garlic without burning it to release its aroma.
4. Add the abalone along with all the other ingredients and stir-fry lightly.
5. Add the oyster sauce and mirin (cooking rice wine), then stir-fry so the seasonings absorb well.
6. If it tastes bland, adjust the seasoning with salt, and finish by tossing in toasted sesame oil, ground black pepper, and toasted sesame seeds.
Do not stir-fry vegetable dishes over low heat for a long time.
Moisture will pool and the vegetables will turn limp, ruining the texture.
You should move your hands quickly and stir-fry in a short time over medium heat or higher
to preserve the texture of all the ingredients and keep them looking fresh.
Ppunwife's tips
- Do not stir-fry vegetable dishes over low heat for a long time. Moisture will pool and the vegetables will turn limp, ruining the texture.
- You should move your hands quickly and stir-fry in a short time over medium heat or higher to preserve the texture of all the ingredients and keep them looking fresh.
- Because the ingredients are of good quality, keeping the seasonings minimal helps highlight their natural flavor.
FAQ
How can I prevent water from pooling while stir-frying?
Stir-frying over low heat for a long time releases water and ruins the texture, so you should move your hands quickly and cook it in a short time over medium heat or higher.
Can I substitute other vegetables?
Aside from bell peppers and mushrooms, you can also use whatever leftover vegetables you have at home, such as carrots or green cabbage.
Is there a recommended thickness when slicing abalone?
Slice it not too thin to best preserve the signature chewy texture of the abalone.
