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By : Seoyoung Jung March 16, 2016December 20, 2016

Recipe: Jeonbok sul-jjim (abalone steamed in wine)

If you eat abalone as hwae (or sashimi), it tends to be very cartilaginous and crunchy—a texture that not everyone can get on board with. But steaming turns abalone into one of the most tender, juicy pieces of meat you’ll ever eat. 

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