👨‍🍳 Instructions

1. 1

   Clean the abalone thoroughly using a brush to remove any dirt from the shell and sides. Carefully remove the abalone meat from the shell using a spoon. Remove the intestine and teeth from the abalone meat. Rinse and set aside.

   💡 Tip: Be gentle when removing the abalone from the shell to avoid damaging the meat.
2. 2

   Heat perilla seed oil or neutral oil in a wok or skillet over medium heat. Add the chopped leek, sliced garlic, ginger, and chili pepper (if using). Sauté until fragrant, about 2-3 minutes.

   💡 Tip: Sautéing the aromatics releases their flavors into the oil.
3. 3

   Add the ginkgo nuts to the wok and fry for a couple of minutes until lightly golden.

   💡 Tip: Ginkgo nuts add a slightly sweet, nutty flavor and a beautiful garnish.
4. 4

   Add 200ml of water to the wok. Stir in the light soy sauce, oyster sauce, and honey. Bring the mixture to a boil.

   💡 Tip: Adjust the sweetness and saltiness of the sauce to your preference.
5. 5

   Add the cleaned abalone to the boiling sauce and simmer over low heat for 5 minutes.

   💡 Tip: Avoid overcooking the abalone, as it can become tough.
6. 6

   In a small bowl, dissolve 2 tbsp cornstarch in 2 tbsp water to create a slurry. Slowly drizzle the cornstarch slurry into the simmering sauce while stirring continuously until the sauce thickens and becomes glossy.

   💡 Tip: Add the slurry gradually to achieve the desired sauce consistency.
7. 7

   Turn off the heat. Plate the braised abalone by arranging the vegetables on the bottom of a shallow bowl or deep plate, then placing the abalone in a circular pattern around them. Garnish with spring chives.

   💡 Tip: Jeonbokjjim is often served as part of a larger Korean meal, accompanied by rice and various side dishes.