Korean Sesame Oil Abalone Porridge
Quick answer
Both abalone flesh and innards are used together with a generous two tablespoons of sesame oil to maximize nuttiness in this porridge.
What makes this special
- Jeonbok sesame juk marries abalone and garlic into toasted sesame oil for a rich rice porridge.
- 2 tbsp sesame oil infused with viscera and garlic becomes the flavor base
- Rice stir-fried in viscera oil until translucent to maximize starch flavor
Key ingredients
Core cooking flow
- 1 Scrub the 3 abalones well, then separate the flesh from the innards.
- 2 Drain the 180 g soaked rice before cooking so excess water does not dilute the sesame oil base.
- 3 Add 2 tablespoons sesame oil, 1 teaspoon minced garlic, and the minced innards to a pot.
Both abalone flesh and innards are used together with a generous two tablespoons of sesame oil to maximize nuttiness in this porridge. The innards carry a concentrated brininess unique to abalone, and sauteing them with minced garlic in sesame oil infuses the fat with both marine and roasted flavors simultaneously, forming the aromatic foundation for the entire pot. Soaked rice is stirred into that same seasoned oil and cooked until each grain turns translucent, a step that coats the starch in fat and gives the porridge a fuller, rounder flavor. Water is then added and the mixture simmers for 25 minutes while the grains slowly dissolve their starch into a naturally thick consistency. Stirring regularly throughout this stage prevents the rice from settling and scorching on the pot floor. Soup soy sauce and salt are added at the finish, their saltiness anchoring the nuttiness of the sesame oil rather than competing with it. Chopped chives provide both color and a light onion fragrance. An extra drizzle of sesame oil just before serving deepens the aroma and gives the surface a subtle sheen.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Heat
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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This seasonal porridge combines the mineral essence of abalone with the herbal freshness of young mugwort. The preparation starts by sautéing abalone innards in sesame oil, creating a concentrated base that anchors the entire dish. Soaked rice is then added and stirred continuously until the starch releases, resulting in a smooth and consistent texture. Using kelp stock instead of plain water adds another layer of oceanic character to the broth. Precise timing is essential when adding the mugwort to the pot. Incorporating the herb only during the final sixty seconds prevents the release of harsh bitter compounds that could otherwise dominate the flavor. This brief cooking period ensures only a subtle, clean bitterness remains to complement the heavy richness of the abalone. A light dusting of ground black pepper at the end provides a warm aromatic finish that highlights the greenery of the herb. Early spring is the ideal time for this dish, as that is when mugwort leaves are at their most tender and fragrant. With iron and taurine from the abalone alongside vitamins and folate from the mugwort, this meal offers significant nutritional value. Its gentle nature makes it an appropriate choice for those needing a restorative meal that is easy on the digestive system. If kept in the refrigerator, the porridge will thicken significantly; reheating it over low heat with a splash of water restores its original silkiness.
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Jeonbok nokdu juk is a Korean restorative porridge that soaks and simmers mung beans alongside rice to build a thickened base, then incorporates abalone for a combination of nutty creaminess and ocean flavor. Mung beans break down considerably during cooking, giving the finished porridge a noticeably denser and more velvety consistency than standard abalone porridge made with rice alone. Abalone innards are sauteed with garlic in sesame oil before joining the porridge, a step that draws out a deep, toasty aroma and forms the flavor backbone of the dish. Replacing plain water with kelp stock adds a layer of clean umami to the liquid base and enriches the overall taste. The abalone flesh is added during the final five minutes only to prevent overcooking, which would tighten the muscle and make it tough rather than springy. Throughout the long cooking, the porridge must be stirred regularly over low heat so the mung beans and rice dissolve completely into a smooth, uniform texture without catching on the bottom of the pot. Chopped scallion scattered over the finished bowl introduces a pop of green color and a fresh, bright fragrance that lightens the rich porridge.
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