Korean Sesame Oil Abalone Porridge
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Two tablespoons of sesame oil take the minced abalone innards and garlic over low heat, and the oil picks up their briny aroma before any rice goes in.
Read more
Keeping the heat low at this stage is what tames the fishy edge of the innards.
Ingredients
Instructions
- 1
Scrub the 3 abalones well, then separate the flesh from the innards.
Dice the flesh into small pieces, mince the innards finely, and check that no shell fragments remain before they go into the porridge.
- 2
Drain the 180 g soaked rice before cooking so excess water does not dilute the sesame oil base.
If it has soaked for at least 30 minutes, leave it in a sieve until the pot is ready.
- 3
Add 2 tablespoons sesame oil, 1 teaspoon minced garlic, and the minced innards to a pot.
Stir over low heat for about 2 minutes, just until the raw aroma softens and the oil darkens slightly.
- 4
Add the drained rice and stir over medium low heat for about 3 minutes.
When the edges of the grains turn translucent and glossy, pour in 1100 ml water and scrape the pot bottom.
- 5
Once it comes to a boil, lower to medium low heat and simmer for 25 minutes.
Stir every 2 minutes, reaching the bottom each time, until the rice releases starch and the porridge thickens.
- 6
Add the diced abalone flesh and cook 5 more minutes, just until tender.
Season with 1 tablespoon soup soy sauce and 0.5 teaspoon salt, then top with 20 g chopped chives and serve warm.
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