Korean Abalone Mung Bean Porridge

Rinse 120 g short-grain rice and 60 g mung beans until the water runs mostly clear, then soak for 30 minutes.

Drain them well in a sieve so excess water does not splatter during the initial stir-frying.

Scrub 2 abalones thoroughly with a brush, then separate the flesh from the innards.

Chop the flesh into small pieces and mince the innards finely so their flavor spreads evenly through the porridge base.

Add 1 tablespoon sesame oil to a pot and cook the minced innards with 1 teaspoon garlic over low heat.

Stir gently until the aroma turns nutty, then stop before the garlic darkens or the innards scorch.

Add the drained rice and mung beans, then stir-fry over low heat for about 2 minutes to coat the grains with the aromatic oil.

Pour in 900 ml kelp stock and scrape the bottom clean.

When the stock begins to boil, reduce to medium-low and simmer for 25 minutes.

Stir every 3-4 minutes, scraping the bottom, until the mung beans and rice start breaking down into a thick, smooth porridge.

Add the chopped abalone and simmer for 5 minutes.

Stir in 1 tsp salt, lower the heat, stir until the desired consistency, and finish with 15g chopped scallion.