Korean Sesame Oil Abalone Porridge
Both abalone flesh and innards are used together with a generous two tablespoons of sesame oil to maximize nuttiness in this porridge. Sauteing the minced innards with garlic in the sesame oil infuses the fat with both marine and roasted flavors, forming the aromatic foundation for the entire pot. Soaked rice is stirred in the same oil until translucent, then water is added and the mixture simmers for 25 minutes as the grains release starch into a naturally thick consistency. Soup soy sauce and salt sharpen the finish, and chopped chives provide both color and a light onion fragrance.
Adjust Servings
Instructions
- 1
Scrub abalone clean, then separate flesh and innards.
- 2
Dice abalone flesh and finely mince the innards.
- 3
Heat sesame oil and gently sauté innards with garlic to develop color.
- 4
Add soaked rice, stir until translucent, then pour in water and bring to a boil.
- 5
Simmer for 25 minutes, stirring often; add abalone flesh and cook 5 more minutes.
- 6
Season with soup soy sauce and salt, then garnish with chives and serve warm.
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