← Nouns Cooking · Korean

Ingredients

• 200 g short-grain rice
• 3 medium abalone (about 300 g in the shell)
• 2 tbsp Toasted sesame oil
• 1.2 l Water
• 1 tsp soup soy sauce
• Salt
• 1 Spring onion, finely chopped
• 1 tsp Sesame seeds

Method

1. Wash the rice and soak it for 1 hour, then drain and crush it lightly with your hands or pulse it briefly in a blender so the grains break into pieces.
2. Scrub the abalone well with a brush. Slide a spoon between the meat and shell to free them, pull off the guts (keep them if you like the colour and depth) and cut out the hard mouth at the narrow end. Slice the meat thinly.
3. Heat the sesame oil in a heavy pot over medium heat. Fry the abalone for 1–2 min, then add the rice (and the chopped guts) and stir for 3–4 min, until the grains turn translucent at the edges.
4. Pour in the water, bring to the boil, then simmer over low heat for 25–30 min, stirring often so it does not stick, until thick and creamy.
5. Season with soup soy sauce and salt, and serve topped with spring onion and sesame seeds.

Tips

• Frozen, cleaned abalone from Asian grocers makes this much easier.
• Add a splash of hot water if it thickens too much; porridge keeps setting as it cools.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Beyond Kimchee FutureDish