Entree: South Korea – Jeju – 전복삼합 ➤ Jeonbok Samhap (Jeju-style trio featuring abalone prepared three ways served with pork and seaweed accompaniments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 55 min

Total 1 hr 25 min

Ingredients

- 4 fresh abalones, approx. 4 oz (115 g) each, cleaned
- 8 oz (225 g) pork belly, thinly sliced
- 4 sheets dried gim (laver)
- 2 cups (370 g) short-grain rice, rinsed
- 2 1/4 cups (540 ml) water (for rice)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) rice wine (mirin or cooking rice wine)
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 2 tbsp (30 g) unsalted butter
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- 1 tsp (5 g) coarse sea salt, plus more to taste
- 1 tsp (5 g) sugar
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) gochujang (Korean chili paste)
- 1 tbsp (15 ml) toasted sesame seeds
- 1/2 tsp (1 g) toasted sesame oil (for finishing)
- 1 small piece kombu (kelp) or 1 tsp (1 g) dashima powder for steaming/stock
- Lemon or lime wedges for serving

Instructions

1. Rinse the rice until water runs clear; cook with 2 1/4 cups (540 ml) water in a rice cooker or pot until tender; keep warm.
2. Prepare dipping sauces: mix 2 tbsp (30 ml) soy sauce with 1 tbsp (15 ml) rice vinegar and 1 tsp (5 g) sugar for sashimi; separately blend 1 tbsp (15 ml) gochujang with 1 tbsp (15 ml) rice vinegar and 1 tsp (5 g) sesame oil for spicy dipping.
3. Clean abalones: remove from shells, trim dark viscera, and keep the meats whole. Reserve shells if desired. Pat dry and thinly slice half of each abalone for sashimi (about 2 oz/60 g portion per abalone); leave the other halves whole for steaming and searing.
4. Steam whole abalones: place whole abalones in a shallow pan with 1 cup (240 ml) water and a small piece kombu; steam over medium heat 6–8 minutes until just tender. Remove and keep warm.
5. Boil pork belly: place pork belly in simmering water with 1 clove crushed garlic and 1 green onion; simmer 20 minutes until tender but still sliceable. Remove, cool slightly, and slice into 1/8–1/4 inch pieces.
6. Pan-sear abalones: heat 1 tbsp (15 ml) neutral oil and 1 tbsp (15 g) butter in a skillet over high heat. Season halved abalones with 1/4 tsp (1 g) salt and sear 1–2 minutes per side until golden; finish with a splash of 1 tbsp (15 ml) soy sauce and 1 tbsp (15 ml) rice wine, then remove.
7. Assemble sashimi: arrange thinly sliced raw abalone on chilled plates, drizzle with 1 tsp (5 ml) sesame oil, sprinkle 1/2 tbsp (7 g) toasted sesame seeds and thinly sliced green onion; serve with soy-vinegar dipping sauce and lemon wedges.
8. Toast gim: briefly toast sheets of gim over an open flame or in a dry pan until crisp; cut into squares for wrapping.
9. To serve Jeonbok Samhap: place a piece of toasted gim, a slice of boiled pork belly, a piece of steamed abalone, and a seared slice or sashimi piece in each wrap; dip into prepared sauces and enjoy immediately.
10. Garnish remaining rice with a drizzle of sesame oil and sesame seeds and offer as accompaniment if desired.