Authentic Jeonbokhwajeon: Korean Abalone Pancake Recipe

Ingredients

  • 12 small abalones
  • 1/2 cup of flour
  • 3/4 cup of water
  • 2 eggs
  • 1/2 teaspoon of salt
  • 2 tablespoons of cooking oil
  • 6 green onions, finely chopped
  • 1 medium carrot, finely chopped
  • 1 tablespoon of soy sauce
  • 1 tablespoon of vinegar
  • 1 teaspoon of sugar
  • 1 tablespoon of sesame oil
  • 1 teaspoon of sesame seeds
  • 1/2 teaspoon of chili flakes (optional)

Steps and instructions

  1. Clean the abalones thoroughly and remove the intestines. Slice them into thin pieces.
  2. In a bowl, mix the flour and water to make a batter. Adjust the consistency by adding more water if necessary. The batter should not be too thick or too thin.
  3. Add the salt to the batter and mix well.
  4. Heat up a non-stick frying pan and add a tablespoon of cooking oil.
  5. Dip each slice of abalone into the batter, ensuring it's fully coated, and place it on the pan.
  6. Cook each side until it turns a golden brown color. This should take about 2-3 minutes per side on medium heat.
  7. While the abalone is cooking, beat the eggs in a separate bowl.
  8. Once the abalone is cooked, pour the beaten eggs over it. Let it cook for a minute and then flip it over to cook the other side.
  9. In another bowl, mix the chopped green onions, carrot, soy sauce, vinegar, sugar, and sesame oil to make a sauce.
  10. Once the abalone pancake is done, transfer it to a plate and drizzle the sauce over it.
  11. Sprinkle some sesame seeds and chili flakes on top for garnishing.
  12. Serve the Jeonbokhwajeon warm as a side dish or an appetizer.

Tools for making

  • Mixing Bowl - A bowl for mixing the batter and sauce.
  • Frying Pan - A non-stick frying pan for cooking the abalone pancakes.
  • Spatula - A utensil for flipping the abalone pancakes and transferring them to a plate.
  • Knife - A knife for slicing the abalones, chopping the green onions and carrot.
  • Whisk - A whisk for beating the eggs.
  • Measuring Cup - A cup for measuring the flour, water, and cooking oil.
  • Tablespoon - A spoon for measuring the soy sauce, vinegar, sesame oil, and sesame seeds.

Recipe variations

  • Use panko breadcrumbs instead of flour for a crispy crust.
  • Replace the all-purpose flour with rice flour for a gluten-free option.
  • Try using a different seafood such as shrimp or squid instead of abalone.
  • Add finely chopped garlic or ginger to the batter for extra flavor.
  • Include diced bell peppers or mushrooms in the vegetable mixture for added texture.
  • For a spicier version, add chopped chili peppers or a dash of hot sauce to the batter.
  • Replace the eggs with a vegan egg substitute for a plant-based option.
  • Experiment with different dipping sauces such as a sweet and sour sauce or a spicy mayo.
  • Add grated cheese on top of the pancake for a cheesy twist.
  • Include other seasonings such as paprika, cumin, or dried herbs to customize the flavor.

Recipe overview

Jeonbokhwajeon is a flavorful and satisfying Korean dish that features small abalones, which are known for their rich, buttery taste and texture. This dish transforms these sea treasures into a delightful pancake, creating an experience that is both crunchy and succulent. In this recipe, the abalones are coated in batter and pan-fried until golden brown, then served with a tangy soy-vinegar sauce that perfectly complements the abalone's natural sea flavor. Topped with a sprinkle of sesame seeds and chili flakes for a touch of warmth, Jeonbokhwajeon makes for an unforgettable appetizer or side dish that will leave you craving for more. Whether you're an experienced cook or a kitchen novice, this recipe is straightforward and easy to follow. So, get ready to impress your guests with a taste of the Korean sea right in your home kitchen!

Common questions

  1. How do I clean the abalones? - To clean the abalones, rinse them under cold water to remove any dirt or debris. Use a small brush or your fingers to gently scrub the shells. Then, hold the abalone firmly and remove the black part on the edge, which is the intestines. Rinse again to ensure they are thoroughly cleaned.
  2. What should be the consistency of the batter? - The batter should have a smooth consistency. It should be thick enough to coat the abalone slices evenly, but not too thick that it becomes clumpy. Adjust the consistency by adding more water if necessary.
  3. Can I use a different type of oil for cooking? - Yes, you can use a different type of cooking oil such as vegetable oil or canola oil if you prefer. The choice of oil won't significantly affect the final taste of the dish.
  4. Can I skip the chili flakes? - Yes, you can skip the chili flakes if you prefer a milder flavor. They are optional and can be omitted without compromising the overall taste of the Jeonbokhwajeon.
  5. How should I store the leftovers? - If you have any leftovers, store them in an airtight container in the refrigerator. They can be reheated in a pan or microwave before serving.

Serving dishes and utensils

  • Frying Pan - A non-stick frying pan is ideal for cooking the abalone pancake.
  • Bowl - You'll need bowls for mixing the batter, beating the eggs, and preparing the sauce.
  • Whisk or Fork - To mix the batter and beat the eggs.
  • Knife - For cleaning and slicing the abalones, as well as chopping the green onions and carrot.
  • Spatula - To flip the abalone pancake and transfer it to a plate.
  • Plate - To serve the Jeonbokhwajeon.
  • Small Bowls - For serving the sauce and garnishing ingredients.
  • Spoons - To measure and mix ingredients.

Origin stories

Jeonbokhwajeon is a traditional Korean dish that is often enjoyed on special occasions, particularly during the Lunar New Year and Chuseok, the Korean harvest festival. The recipe for jeonbokhwajeon goes back hundreds of years and is said to have originated in the royal courts of the Joseon Dynasty. The star ingredient, abalone, was considered a luxury and was reserved for the king and the royal family. It is believed that the dish was prepared for the royal family to wish them a long, healthy life as abalone was known for its health benefits. The tradition has continued to this day, with people preparing jeonbokhwajeon as a gesture of respect and good wishes for their elders.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.