There’s something mystical about abalone. In Korea, it’s more than just seafood — it’s a symbol of fortune, vitality, and the spirit of survival. For centuries, it has been one of the country’s most prized delicacies, harvested by hand from the ocean floor by the legendary haenyeo (해녀), the female divers of Jeju Island.
The story of abalone begins at dawn. The haenyeo would plunge into the icy waters, holding their breath for minutes at a time, searching the rocks for the glimmering shells. Ten small abalones meant a family would have rice and fish that day. But on a lucky day, if a diver found one the size of her fist, it could pay for a child’s schoolbooks or a warm blanket for winter. For generations, abalone was more than food — it was sustenance, security, and a blessing from the sea.
A Symbol of Health and Wealth
Abalone, or jeonbok (전복), has long been regarded as the “milk of the sea.” It’s rich in nutrients and believed to strengthen stamina, aid digestion, and even boost virility — one reason it’s often served during recovery or special occasions. Koreans revere it for its versatility and health benefits, often describing it as restorative and full of natural energy.
Inside the shell lies the distinctive greenish part of the abalone — the intestines. Far from being discarded, this part is prized. The green hue comes from the algae that abalone eat, packed with antioxidants and antibacterial properties. Many say that this is where the real depth of flavor — and nutrition — lies.
How Koreans Enjoy Abalone
In winter, the best way to eat abalone is raw, sliced thin and served as jeonbok hoe (전복회) — its texture crisp, clean, and briny, like tasting the sea itself. Another beloved favorite is jeonbok-juk (전복죽), abalone porridge. The rich, green-tinted rice porridge is both comfort food and medicine, especially soothing during cold months or after illness.
Grilled abalone is another Korean staple. The shell is used as a natural pan while butter sizzles over the meat, infusing it with flavor and tenderness. “That’s my favorite way,” I always tell people. “The abalone soaks up the butter like it was made for it.”
And if you think abalone only belongs in seafood dishes — think again. Some restaurants serve it in galbijjim (braised short ribs) or samgyetang (ginseng chicken soup), combining two luxurious ingredients into one dish. It may sound decadent, but in Korean philosophy, when you mix one healthful delicacy with another, the result should be supercharged vitality.
Choosing the Best Abalone
Picking the right abalone is an art form in itself. Always choose live abalone if you can. A gentle tap near the base should make it squirm slightly — a sign it’s fresh. The shell should be clean, not sandy, and it should smell like the ocean, not fish. And when it comes to abalone, bigger really does mean better — larger ones have firmer, meatier flesh that holds up beautifully to grilling or braising.
The Global Appeal (and Challenge)
Abalone’s reputation has spread far beyond Korea’s shores. It’s a coveted ingredient in Japan, China, and even luxury restaurants overseas. But here’s the catch: true fresh Korean abalone is hard to find outside the country. Exporting live abalone while preserving its delicate texture and flavor is difficult — which makes enjoying it at its source even more special.
If you really want to experience abalone the Korean way, head to a coastal city — Jeju, Wando, or Yeosu — and sit down at a seaside restaurant. Eat it raw, grilled, or in porridge form. The closer you are to the ocean, the sweeter it tastes.
Final Thoughts
Abalone isn’t just seafood — it’s a story. It’s the story of the haenyeo divers who risked their lives for a better future, of families sustained by the ocean’s generosity, and of Korea’s deep respect for nature’s gifts. Whether it’s served raw, simmered in porridge, or grilled in butter, each bite carries that legacy.
So next time you visit Korea, skip the steak and order abalone instead. It’s not just a meal — it’s a taste of history, resilience, and the sea itself.
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