Korean Abalone Mugwort Porridge
Mugwort is added to abalone porridge for a spring-season variation where herbal and ocean aromas converge. The abalone innards are sauteed in sesame oil to establish an umami base, then soaked rice simmers in kelp stock until soft, and the mugwort goes in only during the final minute to preserve its gentle bitterness without letting it turn harsh. Extended cooking would draw out the herb's more aggressive bitter compounds, so brief contact is essential. Black pepper finishes the bowl with a warm, peppery note that complements the green, vegetal fragrance of the mugwort.
Adjust Servings
Instructions
- 1
Soak rice for at least 30 minutes, then drain well.
- 2
Scrub abalone clean, separate meat and innards, and chop finely.
- 3
Heat sesame oil and gently sauté abalone innards for color and depth.
- 4
Add soaked rice, stir 2 minutes, then add stock gradually while stirring.
- 5
When thickened, add abalone meat, garlic, and salt, then simmer 8 minutes.
- 6
Add mugwort at the end, cook 1 minute, and finish with black pepper.
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Nutrition (per serving)
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