Korean Abalone Mung Bean Porridge
Mung beans are soaked and simmered alongside rice, then combined with abalone for a porridge that blends nutty creaminess with ocean flavor. The mung beans break down during cooking and thicken the porridge noticeably, giving it a denser, more velvety body than standard abalone porridge. Abalone innards are sauteed with garlic in sesame oil first to develop their aroma, and kelp stock replaces plain water to deepen the umami foundation. The abalone flesh goes in during the last five minutes to keep its springy texture, and chopped scallion garnish adds both color and a fresh bite.
Adjust Servings
Instructions
- 1
Rinse rice and mung beans, soak for 30 minutes, then drain well.
- 2
Scrub abalones clean, separate meat and innards, and chop finely.
- 3
Heat sesame oil and gently sauté abalone innards with garlic.
- 4
Add soaked rice and mung beans, stir for 2 minutes, then pour in kelp stock.
- 5
Simmer on medium-low for 25 minutes, stirring often to prevent sticking.
- 6
Add chopped abalone meat, cook 5 more minutes, and season with salt.
- 7
Serve hot and garnish with chopped scallion.
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Nutrition (per serving)
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