Jeonbok Gungjung Jeongol: Imperial Abalone & Pine Nut Hot Pot with Perilla Blossom Nectar
Embark on a regal culinary journey with Jeonbok Gungjung Jeongol, an exquisite imperial abalone and pine nut hot pot that whispers tales of Korean royal court feasts. This magnificent dish features succulent, tender abalone gently braised in a meticulously crafted, clear dashi-based broth, infused with the subtle, aromatic essence of perilla blossom. Each spoonful unveils a symphony of delicate flavors – the oceanic sweetness of abalone, the earthy depth of shiitake, the crisp freshness of seasonal vegetables, and the creamy richness of silken tofu, all harmoniously balanced by the nutty undertones of toasted pine nuts. Adorned with vibrant jidan and chili threads, this jeongol is a feast for both the eyes and the palate, offering a soul-soothing aroma and a luxurious, multi-textured experience.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Fresh Abalone8 medium-sized (approx. 120g each), cleaned
- Dried Anchovies (large, for broth)10 pieces
- Dried Kelp (Dashima)1 piece (10x10 cm)
- Dried Shiitake Mushrooms (for broth)4 large
- Korean Radish (Mu)200 g, roughly chopped
- Yellow Onion (for broth)1 medium, quartered
- Garlic Cloves (for broth)6 cloves, smashed
- Water8 cups (approx. 1.9 liters)
- Napa Cabbage Leaves4 large, blanched and cut into 5cm pieces
- Enoki Mushrooms100 g, root trimmed
- Fresh Shiitake Mushrooms4 medium, scored decoratively
- Carrot50 g, thinly sliced or cut into decorative shapes
- Zucchini50 g, thinly sliced or cut into decorative shapes
- Silken Tofu200 g, cut into 2cm cubes
- Spring Onions2 stalks, white and light green parts, cut into 5cm lengths
- Pine Nuts2 tablespoons, lightly toasted
- Perilla Oil (Deulgireum)1 tablespoon
- Guk-Ganjang (Korean Soup Soy Sauce)2 tablespoons, or to taste
- Fine Sea Saltto taste
- Freshly Ground Black Pepper0.5 teaspoon
- Toasted Sesame Oil (for finishing)1 tablespoon
- Large Eggs (for Jidan garnish)2
- Red Chili Threads (for garnish)1 pinch
- Fresh Perilla Leaves or Blossoms (for garnish, optional)a few, finely julienned
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the Abalone: Thoroughly scrub the abalone shells with a brush under cold running water. Use a spoon or small knife to carefully pry the abalone meat from the shell. Remove the dark digestive tract and the mouthpart (a hard tooth-like structure). Score the surface of the abalone meat lightly in a crosshatch pattern for tenderness and visual appeal. Set aside.
- 2Step 2
Prepare the Broth: In a large pot, combine water, dried anchovies, dried kelp, dried shiitake, Korean radish, onion, and smashed garlic cloves. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 25 minutes. Skim off any impurities that rise to the surface. Strain the broth through a fine-mesh sieve, discarding the solids. Reserve the shiitake mushrooms for later use. You should have about 6 cups of clear, flavorful broth.
- 3Step 3
Prepare Vegetables and Garnishes: Slice the reserved rehydrated shiitake mushrooms. Arrange the blanched napa cabbage, enoki mushrooms, fresh shiitake, carrot slices, zucchini slices, silken tofu cubes, and spring onion pieces artfully in a wide, shallow jeongol pot or a deep serving dish.
- 4Step 4
Make Jidan (Egg Garnish): Separate the egg yolks and whites into two small bowls. Lightly beat each with a pinch of salt. Heat a lightly oiled non-stick pan over low heat. Pour a thin layer of egg white, swirling to coat the bottom evenly, and cook until set, then flip and cook briefly. Repeat with the egg yolk. Once cooled, stack the egg sheets and slice them into thin, diamond-shaped or julienned ribbons.
- 5Step 5
Assemble the Jeongol: Arrange the scored abalone pieces on top of the vegetables in the jeongol pot. Pour the prepared broth over the ingredients. Add the guk-ganjang and black pepper. Bring the pot to a gentle simmer over medium heat on a portable burner at your dining table, if desired.
- 6Step 6
Cook and Serve: Once the broth is simmering, the abalone will cook quickly, becoming tender yet still firm. Cook for about 5-7 minutes, ensuring the abalone is tender but not overcooked. Just before serving, drizzle with perilla oil and toasted sesame oil. Garnish generously with toasted pine nuts, jidan ribbons, red chili threads, and optionally, finely julienned perilla leaves or blossoms. Serve immediately, allowing diners to enjoy the hot pot as it continues to gently simmer.
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Recipe Details
Cost Indicator
Standard ingredient budget. Perfect for weekend family dinners.