Appetizer

Chilled Abalone with Gochujang Emulsion, Crispy Rice Paper & Pickled Cucumber Ribbons

Name: Chilled Abalone with Gochujang Emulsion, Crispy Rice Paper & Pickled Cucumber Ribbons
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 2 servings
Ingredients: 2 fresh abalone (about 120 g each), cleaned; 500 ml dashi stock; 2 tbsp sake; 1 tbsp mirin; 2 gochugaru (red chili flakes); 3 tbsp mayonnaise (or 1 egg yolk + 2 tbsp neutral oil whisked); 1 tbsp gochujang (Korean red chili paste); ½ tbsp miso (white or red); ½ lime, juiced; 1 tsp toasted sesame oil; 1 tsp gochugaru (for emulsion); 1 cucumber, mandolined into paper-thin ribbons; 2 tbsp rice vinegar; 1 tsp caster sugar; ½ tsp fleur de sel; 2 sheets rice paper (bánh tráng nướng); 2 tbsp neutral oil for crisping rice paper; 1 tbsp toasted sesame seeds (black or white); Microplane of lime zest

Fresh abalone—poached until just tender and chilled—sliced thin and fanned atop a vibrant gochujang-mayo emulsion infused with lime and sesame. Crowned with a crispy, hand-torn rice paper tuile and a tangle of quick-pickled cucumber ribbons that add acid and crunch. Every element speaks to refined Korean technique and ingredient respect.

387calper serving 11gprotein 32gcarbs 23gfat 30min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this