Korean Abalone Porridge. Abalone is not too popular in the West. But in Korea, we love it! Especially during the winter, when people are catching colds. This week, we bought a few medium-sized abalones. What does it taste like? The flesh is firm, chewy and slightly briny. When slowly-simmered with rice, the abalone turns into something special. Today, I’ll show you to cook this the Korean way (with the innards) and bring out all of its natural flavors.
The key taste variable here is ironically, the unpleasant-looking green innards. Don’t be an amateur and throw it away! I repeat, don’t toss it. These green innards are very nutritious and tasty. It’ll give the rice a light yet savory flavor. But is it safe to eat? Of course it is! Try it out and thank me later 🙂
A few cooking notes:
- You can use either uncooked or cooked rice: If you’re using uncooked rice, use 4x as much water (i.e. 1.5 cups of rice -> 6 cups of water). If you’ll use cooked rice, use 2x as much water (1.5 cups of rice -> 3 cups of water)
- Before eating, drizzle your bowl with a touch of Soup Soy Sauce, Sesame Oil and Sesame Seeds. It’ll make a big difference
- You can use regular Soy Sauce if you can’t find Soup Soy Sauce.
- This will make 4-5 large servings.
Alrighty Neighbors. Make sure to rock a scarf during this cold winter! 🧣
Dan-yul out! 🕺
Korean Abalone Porridge
Ingredients
- Abalone - 4 medium-sized
- Onion - 1/2 a whole
- Shiitake Mushrooms - 2 Button Mushrooms work just fine too
- Carrot - small piece measure to 2nd crease of your pointer finger
- Uncooked rice - 1.5 cups
- Water - 6 cups
- Sesame oil - 1 Tablespoon
Porridge Seasoning
- Soup Soy Sauce - 2 Tablespoons regular Soy Sauce ok
- Salt - 1/2 Tablespoon
Final Garnish (before eating)
- Soup Soy Sauce - drizzle regular Soy Sauce ok
- Sesame Oil - drizzle
- Sesame seeds - drizzle
Instructions
Prep steps:
- Soak rice in cold water for 30 minutes. We want to hydrate the rice before cooking.
- Use an old toothbrush (or any other scrub) to thoroughly scrub the underside of the abalone. Scrub both the middle and the perimeter of the shellfish (Reference video)
- Use a spoon and pop out the abalone from its shell. Then, carefully cut away the liver (green section) from the main body. Also remember to cut out the mouth piece from the body (reference vide0).
- Wash the abalone. Then cut into thin bite-sized pieces.
- Dice onion, mushroom and carrot into small bite-sized pieces
- Put liver pieces into blender. Add few Tablespoons of water. Then mix together. Set aside
- After 30 minutes, drain the rice. Give one final rinse under running water. Set aside.
Make Porridge
- Take out a pot. Place on medium-high heat. Put in Sesame Oil (1T).
- Once oil is hot, place onion pieces in. Stir-fry until onions turn translucent.
- Then add in carrots, mushrooms and the abalone pieces. Stir-around for 1 minute.
- Then add in the blended liver mixture.
- Immediately, add in the water (6 cups). Then add in the soaked rice (1.5 cups).
- Add in Soup Soy Sauce (2 Tablespoons).
- Put lid on and bring up to boil. Then reduce heat to a medium heat. Set timer for 20 minutes. Occasionally, lift lid and stir rice around.
- After 20 minutes, check on your rice. It should have an oatmeal like consistency. If its runny, let it reduce for another 5-10 minutes.
- Finally, add in salt (1/2 Tablespoon). Turn off heat and scoop into individual bowls.
Seasoning before eating
- Garnish with a small drizzle of Soup Soy Sauce, Sesame Oil and Sesame Seeds.
- Bon Appetit!
Notes
- If you don't have Soup Soy Sauce, use regular Soy Sauce
- You can also make with cooked rice -> Use 1.5 cups of cooked rice and 3 cups of water.
- Make sure to garnish with soup soy sauce, sesame oil and sesames seeds before serving.
- See video below for more details
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