Korean Abalone Mugwort Porridge

Drain 1 cup of soaked rice in a sieve so it is moist but not dripping.

Pick tough stems from 40 g mugwort, then scrub 2 abalones under running water until the surface feels clean.

Separate the abalone meat from the innards.

Chop the meat small enough to fit on a spoon, then mince the innards finely so they disperse evenly and do not leave large bitter clumps in the porridge.

Warm 1 tablespoon sesame oil in a pot over low heat, then add the minced innards.

Stir for about 2 minutes, stopping when the color deepens and the aroma turns nutty, before the oil starts to smoke.

Add the drained rice and stir over low heat for 2 more minutes so each grain is coated in the oil.

Pour in 900 ml kelp stock in three additions, scraping the bottom each time to prevent sticking.

Once the porridge bubbles, keep the heat low and cook for about 15 minutes, stirring often.

When the rice grains swell and the texture flows like loose cream, add the abalone meat, 1 teaspoon garlic, and 1 teaspoon salt.

Simmer until the abalone firms and cooks through.

If the porridge becomes too thick, lower the heat and stir more often, then add the mugwort and 0.3 tsp black pepper at the end. After adding the mugwort, heat for only the final minute, then turn off the heat.