Korean Sesame Oil Abalone Porridge
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Both abalone flesh and innards are used together with a generous two tablespoons of sesame oil to maximize nuttiness in this porridge.
Read more
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.
Ingredients
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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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Jeonbok sesame juk marries abalone and garlic into toasted sesame oil for a rich rice porridge.
- Finish cue
- Add the diced abalone flesh and cook 5 more minutes, just until tender.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
55min, 8 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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