Abalone Kimbap

Ingredients

• 2-4 large abalone (depending on how many kimbap you want to make)

• About 1/2 cup abalone innards (intestines)

• 3 cups cooked rice (6 if making more than 2 Kimbap)

• Gim, to wrap

• Sesame oil to cover kimbap

• Sesame seeds to garnish

Seasoning For the Rice

• 3 tbsp Scallion oil (Sping Onion Oil)

• 2 tbsp white parts of spring onion, chopped

• 3 tbsp cooking oil

• 2 tbsp soy sauce

• 1 tbsp cooking wine

• 1/2 tbsp sesame oil 

• A pinch of salt (or flower salt)

Seasoning For Abalone

• 1/2 tbsp sesame oil

• A pinch of salt

• 1 tbsp mirin 

• 1 tbsp green onion, just the green parts, chopped

Directions

1. Prepare your abalone by cleaning it and removing the innards (if you purchased it already clean and innards separated that’s even better). Cut the intestines with scissors and set aside. Slice the abalone evenly but not too thin. 

2. Place the slice abalone into a small bowl, season, and set aside.

Make The Abalone Rice

1.  In a pan on medium heat, make your scallion oil by heating up 3 tbsp of cooking oil and the white parts ONLY of the spring onion. Stir fry it for about 1 or 2 minute or until the oil is aromatic and the spring onion look a bit fried. 

2. Add in the abalone intestines and mix to stir fry it.

3. Add in the rice seasoning ingredients and mix again making sure everything in the pan is well intergraded.

4. Final step is to add your cooked rice (This best works with fresh rice like all kimbap). Combined everything well, you’ll see the rice start to change color as it’s stir fried with the intestines. Once we’ll mixed turn off heat and set aside. 

Braise The Abalone

1. Using a clean pan on medium high heat, add 2 tbsp of cooking oil and the chopped green scallions (just the green parts). Stir fry this until aromatic about 1 minute. 

2. Add your sliced abalone and stir fry for a minute, stirring constantly to make sure all sides are well cooked. Turn off heat and set aside so you can prepare your kimbap.

Make The Kimbap

1. It’s time to assemble your kimbap. Place the abalone rice into your gim sheet (seaweed paper), spread to make sure it covers the length of the sheet in a thin line.

2. Add the braise abalone in a line down the center, leaving enough space between each piece. Remember where you place them it’s important for when you’re cutting the kimbap. Roll your gim carefully and tight to keep everything in. Spread sesame oil and a sprinkle of sesame seeds and remember to cut the pieces where each abalone piece is placed (not thin like traditional kimbap). Serve and enjoy !