Is Korean abalone good?

The flesh is considered a delicacy in Korea, raw or cooked. Good quality, fresh live abalone can be expensive and hard to find. Frozen abalone usually have the shells and intestines removed already, although the intestines of fresh abalone are not only edible but totally delicious.

Is abalone expensive in Korea?

A single pound of abalone harvested by the Haenyeo women-divers of Jeju can fetch a price of around 100,000 won, which would make a meal of these shellfish a very expensive dinner.

How much is abalone in Korea?

The Korean Herald reported that while a few years ago one small natural abalone cost around KRW 60,000 (USD 50, EUR 40), seven or eight cultivated abalones cost KRW 70,000 to 80,000 (USD 59 to 67, EUR 47 to 54) this spring.

Is abalone illegal?

Although fishing for white abalone has been illegal in California since 1997, the high price of abalone meat makes them a target of poachers. White abalone were listed as endangered under the Endangered Species Act in 2001, and were the first marine invertebrate to be listed.

Where can I find fresh abalone in Korea?

As such, today’s high demand for abalone in Korea is being mostly met by farmed abalone. Finding abalones fresh from the ocean is almost impossible where I live. Some Korean markets carry fresh abalone in their fish tanks, but they tend to be small and quite expensive.

How do you make abalone porridge in Korea?

Chop up the guts into small pieces, and scrape it off with a knife in to a small bowl. Add the rice and the guts to a medium size pot. Mix them well, breaking up any lumps of guts. Add the sesame oil and stir until the rice starts to turn translucent over medium heat, about 5 minutes.

What kind of meat do they eat in Korea?

The shells of abalones are low and flat, and inside is a thick layer of nacre (mother-of-pearl), which has been used in Korean lacquerware and furniture for centuries. The flesh is considered a delicacy in Korea, raw or cooked. Good quality, fresh live abalone can be expensive and hard to find.

What kind of abalone do they use in jeonbokjuk?

If you’re in Korea or any other part of the world where fresh abalones are more plentiful and affordable, needless to say, use the fresh ones. The Jeju-style jeonbokjuk is made simply with rice and abalone. It captures all the flavor the abalone have to give by also using the internal organs (viscera), hence the greenish hue.