Wando Abalone

When?

Abalone begins to develop its flavor in winter and peaks in June. During winter, abalone feeds on seaweed and, in spring, on kelp, which adds a subtle seaweed aroma to abalone caught between April and June.

Where?

Abalone can be easily found across the country, but it is best enjoyed closer to its source.

The main production area is Wando-gun in Jeollanam-do, where many restaurants specializing in abalone cuisine are located near Wando Port, the central region of Wando.

Why Wando Became Famous for Abalone

The main production area for abalone is Wando-gun, Jeollanam-do. As of 2023, Korea's total abalone production amounted to 24,126 tons, with 17,843 tons-74%-produced in Wando.

The reason Wando became a leading abalone production region is closely related to kelp farming. Kelp, another specialty of Wando, is a primary food source for abalone.

Nowadays, abalone farming is mainly carried out near the water's surface However, it poses challenges for abalone as they naturally forage for seaweed on the ocean floor.

Wando solved this issue by installing abalone farms adjacent to kelp farms. For reference, 1 kg of abalone can consume up to 20 kg of seaweed daily.

Recently, Wando has also established factories to produce abalone feed using seaweed and kelp, which has resolved the food shortages that arose after the kelp farming season ended in June.

The Unique Rich Aroma of Abalone at Its Source

Abalone is grown for three years in 2.4 m² net enclosures, and once harvested, it undergoes a cleaning process with fresh seawater on land before being sold.

The moment abalone leaves its origin, the distinctive seaweed aroma begins to fade. This is why tasting abalone in Wando is highly recommended.

Various Ways to Enjoy Abalone

Abalone has long been a staple of nourishing dishes, with jeonbokjuk (abalone porridge) being one of the most popular. People often turn to jeonbokjuk when they've lost their appetite due to stress or fatigue or when recovering from illness.

The dish is made by mixing abalone innards into soaked sweet rice, simmering them together, and topping it with sliced abalone. A sprinkle of pine nut powder or a few drops of sesame oil at the end enhances the flavor with a rich, nutty aroma.

Aside from porridge, abalone is commonly enjoyed as sashimi. It involves removing the shell and internal organs, then slicing the meat. It is typically enjoyed with dipping sauces such as soy sauce, wasabi, or chogochujang (sweet and sour red chili paste).

Abalone can also be steamed or grilled. Jeonbokjjim (steamed abalone) is made by placing water in a steamer and cooking the abalone using the steam generated from the boiling water.

Jeonbokgui (grilled abalone) is literally a dish where abalone is grilled and eaten. Jeonbok-butter-gui (butter-grilled abalone) with vegetables and butter is also a popular variation.

How to Cook Abalone Porridge (2-3 Servings)

Ingredients: 3 abalones (each about the length of a finger), 1 cup* glutinous rice, 5-6 cups* water, 1/2 onion, 1 carrot, 20g chopped chives, soy sauce or salt, 1T sesame oil. *cup measurements refer to small paper cups, not the U.S. cup measure.

1. Preparing the Abalone: Clean the abalone thoroughly, separating the flesh from the shell and innards. Set the innards aside and slice the abalone thinly. Save one piece to use as garnish later for a flavorful finish.

2. Prepping the Rice: Wash the rice thoroughly and soak it in water for about 30 minutes. Drain the water and set the rice aside.

3. Stir-frying the Ingredients: Finely chop the garlic, onion, carrot, and chives. Heat a pot over low heat, add sesame oil, and lightly stir-fry these ingredients. When the onion becomes translucent and the carrot softens, add the sliced abalone and stir-fry together.

4. Cooking the Porridge: Add the soaked rice to the pot and stir-fry with the abalone until the rice turns semi-translucent. Gradually add the water in 2-3 stages and let the rice cook slowly over low heat until it softens. Stir often to prevent sticking at the bottom.

5. Finishing Touches: Once the rice is fully cooked and the porridge reaches a thick consistency, season with soy sauce or salt. For extra flavor, you can drizzle some sesame oil and sprinkle sesame seeds as garnish.