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Jeonbok beoteo-gui is abalone pan-grilled in sizzling butter with garlic until golden and tender. It is one of the most popular ways to eat abalone on Jeju Island, and it takes less than 10 minutes. The scored crosshatch pattern looks stunning and lets the butter soak in.
Per serving: 214 calories · 7.5 g net carbs · 18 g protein · 12 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 4 medium fresh abalone in the shell
- 2 tablespoons butter
- 3 cloves garlic thinly sliced
- 1 teaspoon soy sauce
- Pinch of black pepper
- 1 teaspoon chopped parsley or chives
Instructions
- Scrub the abalone with a brush until the black film comes off and the flesh looks pale. Slide a spoon between the shell and the meat to release it. Remove the innards and the hard mouth piece. Save the cleaned shells for serving.
- Score the top of each abalone in a crosshatch pattern, cutting about 1/4 inch deep.
- Melt the butter in a skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Add the abalone, scored side down, and cook for 2 minutes. Flip, add the soy sauce, and cook 2 minutes more, spooning the garlic butter over them.
- Return each abalone to its shell, spoon over the butter and garlic, and sprinkle with pepper and parsley.
Notes
Nutrition
About This Dish
Abalone has been treasured in Korea for centuries and was once sent to the king as a tribute from Jeju Island. Most abalone in Korea today is farmed, especially in the waters around Wando, which produces the vast majority of the country’s supply. Abalone feed on seaweed like kelp, which is also farmed in the same waters. In Korea, abalone is considered a restorative food, often eaten during the hottest days of summer. Butter-grilled abalone is now a staple on seafood restaurant menus across Jeju.
Pairs Well With
This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 4: Seafood (Jagalchi Fish Market). See all Korean recipes