My own secret Shiitake abalone sauce
I only eat abalone porridge, but abalone sashimi and abalone paste I can't eat it well But after eating abalone bibimbap last time, I fell in love with the taste For the time being, I'll make sure that the abalone sauce doesn't fall off I made up my mind So I put the abalone sauce back in and took it out for the first time yesterday There are many ways to make abalone, but it seems to be getting upgraded Abalone doesn't look like marinated crab or shrimp, so keep it frozen separately It doesn't melt even if you don't do it It's a good main dish for abalone sauce that you can always store and eat anytime
6 serving
Within 60 minutes
요리톡톡 맛톡톡
Ingredients
  • Abalone
    1kg
  • a garlic stem
    5piece
  • Garlic
    10ea
  • Ginger
    1piece
  • leek
    1piece
  • Cheongyang red pepper
    5ea
  • Shiitake mushroom
    3ea
  • Water
    6cup
  • Soy sauce
    5cup
  • Sugar
    1cup
  • cooking wine
    2T
  • plum extract
    2T
Cooking Steps
STEP 1/8
Wash the abalones with a brush
STEP 2/8
Prepare all the ingredients
I'll chop up garlic stems and ginger
STEP 3/8
I'm going to boil the sauce
(Adjust soy sauce and sugar to your liking.)
STEP 4/8
When the sauce boils, add abalone, bring to a boil, and turn off the heat
STEP 5/8
Put the mushrooms in the bottom of the jar
STEP 6/8
Put the abalone on top and add the ingredients
STEP 7/8
When the sauce cools down, pour it into the container
STEP 8/8
When the abalone tastes good, put it on a plate
After 3 days, boil it again, cool it down, pour it again, and store it in the kimchi refrigerator (I choose ginger and throw it away.) Otherwise, it tastes bitter)
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