Korean Abalone Pot Rice (Ocean-Scented Sesame Base Grain Pot)
Abalone innards are sauteed in sesame oil directly in the cooking pot to build an aromatic base, then soaked rice and water are added and the rice is cooked so every grain absorbs the marine fragrance. Thinly sliced abalone meat goes on top only when the rice is nearly done, steaming for five minutes under the lid to cook gently without toughening. Extending the resting time by a couple of minutes produces a layer of crispy scorched rice at the bottom, adding textural contrast. A seasoning sauce of soy sauce, chives, garlic, and sesame seeds is mixed into each serving, amplifying the abalone's subtle flavor with salt and nuttiness.
Adjust Servings
Instructions
- 1
Soak rice for 30 minutes, then drain well.
- 2
Scrub abalone clean, separate innards, and finely chop the innards.
- 3
Heat sesame oil in a pot and sauté chopped innards for 1 minute.
- 4
Add rice and water, bring to boil, then cook on low for 12 minutes.
- 5
Top with sliced abalone meat, cover, and steam-rest for 5 minutes.
- 6
Serve with soy-chive seasoning sauce and mix before eating.
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