Korean Abalone Pot Rice (Ocean-Scented Sesame Base Grain Pot)

Rinse 300 g short-grain rice gently until the water runs mostly clear.

Soak it for 30 minutes, then drain in a sieve for about 10 minutes so excess surface water does not make the pot rice soggy.

Scrub 3 abalones with a brush, cleaning the shells and dark edges well.

Separate the innards without bursting them, chop the innards finely, and slice the meat thinly so it can steam quickly later.

Warm 1 tablespoon sesame oil in a heavy pot over medium-low heat.

Add the chopped innards and sauté for about 1 minute, stirring constantly, until the oil turns greenish and aromatic without scorching.

Add the drained rice and 330 ml water, scraping the bottom once to distribute the abalone base.

Bring to a boil over high heat, then lower the heat and cook covered for 12 minutes.

When the surface moisture has mostly disappeared, spread the thin abalone slices evenly over the rice.

Cover again, turn off the heat, and let the pot stand for 5 minutes so the abalone stays tender.

Mix 1.5 tablespoons soy sauce, 20 g chives, 0.5 teaspoon minced garlic, and 1 teaspoon sesame seeds.

Fluff the rice gently from the edges, then serve with the sauce and mix lightly at the table.