Ansim Jjim (Steamed Abalone with Vegetables)

Ingredients

• 4 fresh abalones (about 200g each) 4 fresh abalones (about 200g each)
• 1 carrot, julienned 1 carrot, julienned
• 8 shiitake mushrooms, stems removed 8 shiitake mushrooms, stems removed
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon rice wine 1 tablespoon rice wine
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon cornstarch (optional, for thickening the sauce) 1 teaspoon cornstarch (optional, for thickening the sauce)
• Fresh cilantro or green onions, for garnish Fresh cilantro or green onions, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Clean the abalones thoroughly under cold running water to remove any dirt or impurities. Remove the abalone meat from the shells and trim off any excess parts. Rinse the abalone meat again and pat dry with a paper towel.
2. 2.
   In a bowl, combine the soy sauce, oyster sauce, sesame oil, rice wine, honey, minced garlic, and grated ginger. Mix well to create the marinade.
3. 3.
   Place the abalone meat in a shallow dish and pour the marinade over it. Allow the abalone to marinate for at least 30 minutes, ensuring it is well coated.
4. 4.
   Prepare a steamer by filling a pot with water and bringing it to a boil. Place a steaming rack or basket inside the pot.
5. 5.
   Arrange the julienned carrot, shiitake mushrooms, bell peppers, and onion on top of the abalone meat.
6. 6.
   Carefully place the dish with the abalone and vegetables onto the steaming rack or basket. Cover the pot with a lid and steam for approximately 15-20 minutes, or until the abalone is tender and the vegetables are cooked to your desired texture.
7. 7.
   While the dish is steaming, you can thicken the sauce by mixing cornstarch with a small amount of water and adding it to the marinade. Stir well until the sauce thickens slightly.
8. 8.
   Once the dish is cooked, remove it from the steamer and drizzle the thickened sauce over the abalone and vegetables. Garnish with fresh cilantro or green onions.
9. 9.
   Serve the Ansim Jjim hot as a main course, accompanied by steamed rice or noodles.

Treat your ingredients with care...

• Abalone — Ensure the abalone is fresh and properly cleaned before cooking. Tenderize the abalone by gently pounding it with a meat mallet or the back of a knife to achieve a more tender texture.
• Shiitake mushrooms — Soak dried shiitake mushrooms in warm water for 20 minutes before slicing if using dried instead of fresh mushrooms.
• Rice wine — If rice wine is unavailable, you can substitute it with dry sherry or mirin for a similar flavor profile.

Tips & Tricks

• To enhance the presentation, garnish the dish with a sprinkle of toasted sesame seeds.
• For a spicier kick, add a few slices of red chili pepper or a dash of chili flakes to the marinade.
• Experiment with different vegetables such as zucchini or baby corn to add variety to the dish.
• Serve the Ansim Jjim with a side of steamed bok choy or Korean-style pickled vegetables for a complete meal.
• If fresh abalone is not available, you can use canned abalone as a substitute, but adjust the cooking time accordingly.

Serving advice

Serve the Ansim Jjim as a centerpiece dish, allowing guests to savor the flavors and textures of the abalone and vegetables. Accompany it with steamed rice or noodles to complete the meal.

Presentation advice

Arrange the steamed abalone and vegetables attractively on a large serving platter. Drizzle the thickened sauce over the dish and garnish with fresh cilantro or green onions for a pop of color.