Rice Medium

Korean Abalone Mugwort Porridge

Quick answer

Total time: 50 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

This seasonal porridge combines the mineral essence of abalone with the herbal freshness of young mugwort.

The preparation starts by sautéing abalone innards in sesame oil, creating a concentrated base that anchors the entire dish. Soaked rice is then added and stirred continuously until the starch releases, resulting in a smooth and consistent texture. Using kelp stock instead of plain water adds another layer of oceanic character to the broth. Precise timing is essential when adding the mugwort to the pot. Incorporating the herb only during the final sixty seconds prevents the release of harsh bitter compounds that could otherwise dominate the flavor. This brief cooking period ensures only a subtle, clean bitterness remains to complement the heavy richness of the abalone. A light dusting of ground black pepper at the end provides a warm aromatic finish that highlights the greenery of the herb. Early spring is the ideal time for this dish, as that is when mugwort leaves are at their most tender and fragrant. With iron and taurine from the abalone alongside vitamins and folate from the mugwort, this meal offers significant nutritional value. Its gentle nature makes it an appropriate choice for those needing a restorative meal that is easy on the digestive system. If kept in the refrigerator, the porridge will thicken significantly; reheating it over low heat with a splash of water restores its original silkiness.

Ingredients

servings

IngredientAmountUnit

Soaked rice1 cupcup

Abalone2 eaea

Mugwort40 gg

Sesame oil1 tbsptbsp

Kelp stock900 mlml

Garlic1 tsptsp

Salt1 tsptsp

Black pepper⅓ tsptsp

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

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.
2

Prep

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.
3

Control

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.
4

Control

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.
5

Season

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.
6

Control

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Jeonbok ssuk juk unites abalone with the herbal freshness of mugwort in a savory kelp-broth rice base.
Finish cue: Simmer until the abalone firms and cooks through.
Avoid this: Add mugwort at the end to avoid bitterness.
Substitution: Using kelp stock instead of plain water adds another layer of oceanic character to the broth.
Storage and reheating: If kept in the refrigerator, the porridge will thicken significantly; reheating it over low heat with a splash of water restores its original silkiness.