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Korean-style serving of Grilled abalone

전복구이 · Grilled abalone

Grilled abalone

전복구이

What exactly is it?

Cleaned abalone meat is grilled and served sliced or back in its shell. Scoring helps heat reach the thick flesh. Cooked abalone remains springy but is softer than raw abalone; butter versions add dairy richness and garlic.

Main ingredients

Abalone, butter or oil, garlic, salt

Ordering and serving

Portion size depends on abalone size as well as count. Eat the flesh, not the shell. If avoiding butter, ask whether a salt-grilled or oil-cooked option is available.

Origins and changes

Grilling sits alongside raw, porridge and steamed preparations of abalone. Modern coastal specialists in places such as Tongyeong offer butter-grilled abalone alongside hot pots and rice dishes using the same ingredient.

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Dish to compare

Grilled abalone

전복구이

Main ingredients
Abalone, butter or oil, garlic, salt
Flavor and character
Cleaned abalone meat is grilled and served sliced or back in its shell. Scoring helps heat reach the thick flesh. Cooked abalone remains springy but is softer than raw abalone; butter versions add dairy richness and garlic.
How to eat it
Portion size depends on abalone size as well as count. Eat the flesh, not the shell. If avoiding butter, ask whether a salt-grilled or oil-cooked option is available.
Read about this dish →

Grilled shellfish

조개구이

Main ingredients
Assorted shellfish such as scallops, pen shells and clams, chili-vinegar dip, optional toppings
Flavor and character
Assorted shellfish are cooked in their shells on a grill. Size and cooking speed vary by species; some restaurants top scallops with cheese or sauce. The actual assortment matters more than the generic platter name.
How to eat it
Handle hot shells with tongs or the gloves provided. An opened shell alone is not a complete cooking check; follow staff guidance. Noodles ordered to finish may be charged separately.
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