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Jeonbokjjim (전복찜)

2018-04-27

Jeonbokjjim (전복찜)

Since the olden days, abalone was considered to be a very precious ingredient in East Asia. During the Joseon era, the seafood was a premium ingredient commoners rarely consumed. Abalones caught in waters off Jeju Island or off the western or southern coasts were dried and dedicated to the royal court. In the past, delicacies made with dried abalones were served without fail on important occasions or banquets. In particular, the specialty dish made with the dried seafood was prepared for girohoe, a special feast given by the king to wish for long lives for the elderly in October of the lunar calendar. Since fish was usually dried for better storability in the past, it was common to use steam to cook the dried fish. That’s how the special treat jeonbokjjim, or steamed and braised abalone, was developed.

Main Ingredients :
(2 servings)
5 abalone, 3 jujubes, 10 gingko nuts, 5 chestnuts, 20 g finely-chopped pine nuts, 2 eggs, 1 tbsp refined rice wine


Spices :
Other ingredients: 1/2 cup aged soy sauce, 50 g vinegar, 5 tbsp sugar, 1/2 lemon, 80 g onion, 50 g scallion, 40 g garlic


Thoroughly clean the abalone and tear the flesh from the shell carefully so that the entrails, or gaeu, are not torn apart. Then, separate the flesh and the entrails.Thoroughly clean the abalone and tear the flesh from the shell carefully so that the entrails, or gaeu, are not torn apart. Then, separate the flesh and the entrails.
Make 1-cm-cross slits with a knife on the side that was attached to the shell. In a bowl, marinate the flesh and the entrails with 1 tablespoon of refined rice wine.Make 1-cm-cross slits with a knife on the side that was attached to the shell. In a bowl, marinate the flesh and the entrails with 1 tablespoon of refined rice wine.
Cut the peeled chestnuts into bite-sizes and steam them in a steamer with the abalone flesh and the entrails for about 5 minutes. Cut the peeled chestnuts into bite-sizes and steam them in a steamer with the abalone flesh and the entrails for about 5 minutes.
Peel the lemon; julienne the onion and the scallion and slice the garlic. Peel the lemon; julienne the onion and the scallion and slice the garlic.
Put the prepared lemon, onion, scallion, garlic, vinegar, aged soy sauce, and sugar in a pot. When the mix is brought to a boil reduce the heat to low and simmer for about 10 more minutes. Turn off the gas and sieve the ingredients to ready the sauce that will be used to braise the abalone. Put the prepared lemon, onion, scallion, garlic, vinegar, aged soy sauce, and sugar in a pot. When the mix is brought to a boil reduce the heat to low and simmer for about 10 more minutes. Turn off the gas and sieve the ingredients to ready the sauce that will be used to braise the abalone.
For garnish, prepare egg yolk and white jidan and cut into 1-cm diamonds; then, finely chop the pine nuts. Seed the jujubes by making a slit with a knife and turning them around. Roll up the jujube flesh and slice crosswise into pretty flowery-shaped thin slices. Stir-fry the gingko nuts and peel away the thin film. Quarter the steamed chestnuts. For garnish, prepare egg yolk and white jidan and cut into 1-cm diamonds; then, finely chop the pine nuts. Seed the jujubes by making a slit with a knife and turning them around. Roll up the jujube flesh and slice crosswise into pretty flowery-shaped thin slices. Stir-fry the gingko nuts and peel away the thin film. Quarter the steamed chestnuts.
Put the abalone, entrails and chestnuts into the prepared sauce and braise for about 4-5 minutes on medium heat. Put the abalone, entrails and chestnuts into the prepared sauce and braise for about 4-5 minutes on medium heat.
Place the braised ingredients in order - abalones, entrails, chestnuts, and garnish – in the abalone shells. Place the braised ingredients in order - abalones, entrails, chestnuts, and garnish – in the abalone shells.

☑ Making several knife slits on the abalone flesh will tenderize the tough texture.
☑ Marinating the abalone flesh and entrails will remove the fishy and unpleasant smell.
☑ Place pine nuts on top of a multi-layered paper towel. First, crush with the back of a knife and then chop finely with the blade.
☑ In order to use the abalone shells as containers to present the dish, clean them by dipping in boiling salt water.

Place the braised ingredients in order - abalones, entrails, chestnuts, and garnish – in the abalone shells.
Seon Dong-ju: Head Chef of the Menu Development & Consulting Division of CJ Freshway

Head Chef of the Menu Development & Consulting Division of CJ Freshway
Head Instructor of CJ Cooks / Host of Hansik Cooking Class


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