Braised Abalone & Shrimp(jeonbok cho)

….It’s a dish that the king ate at the palace in the past in Korea. It is nutritious because royal cuisine is lightly seasoned and looks neat. “Cho” means food made with soy sauce and braised to make it shiny. These days when the season is changing to Fall. I chose abalone to recover my family’s tired body from Summer. So I try to clean the abalone by myself and add my sincerity. Also my family’s favorite shrimp were added, and it was rich and had two distinct flavors. I slightly braised it in soy sauce and put it on the abalone shell for serving. It looks pretty at first, so it feels good. Furthermore my grandson SIWOO also recognizes the taste of grandma’s dish…haha….I think I’ve already feel relaxed.

Servings: 3–4

Time: 50 minutes


  1. 6 abalones, clean, scored, and cut into half
  2. 10 shrimps, peeled and scored outside to devein
  3. 10–15 ginkgoes
  4. 2 jujubes, take out seed
  5. 4 Ts potato starch
  6. canola oil to fry
  7. 1 Ts sake
  8. 2 Ts mixed vegetables juice
  9. 3 Ts Mat-Gan-Jang
  10. 1 Ts Mirin
  11. 1 Ts rice syrup
  12. 3 Ts water
  13. black pepper to taste

Cooking Instruction:

  1. Scrub the tops and sides of the abalones with a clean kitchen brush.

2. If they are still in the shells, gently and firmly pry the shells out with a spreader. Remove the intestines and teeth too. Clean them under running water.

3. Marinate the abalone, shrimp, sake, mixed vegetables juice, and black pepper into a bowl well for 20 minutes.

4. Heat a pan with medium low heat and add the gingkoes into the pan to stir them for 3 minutes. Set aside.

5. Slice the jujube for garnishes(roll and cut). Set aside.

6. Coat the potato starch onto the marinated abalone and shrimp evenly.

7. Heat a pan with medium high heat and add some canola oil to 375 F. Gently shake off excess potato starch before cooking each piece of abalone and shrimp.

8. Fry 8–10 pieces at a time and keeping oil temperature around 375 F (temperature will fall when you add abalone and shrimp) about 2 minutes until light brown.

9. Mix the Mat-Gan-Jang, Mirin, Mixed vegetables juice, rice syrup, and water into a bowl well.

10. Heat a pan with medium high heat and add the soy sauce mixture into a pan to boil.

11. Start boiling the soy sauce, and add the abalone, shrimp, and ginkgo into the pan to stir fry them quickly.

12. Turn off the heat and add the sesame oil into the pan.

13. Serve it on the abalone shell with jujube on top of the abalone.

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I started organizing recipes that my family likes. I learned these recipes from some chefs and popular blogs. May my daughters remember mama's food.