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Abalone Porridge

Maangchi's picture
Ingredients
  Abalones 2 Small
  Rice 1 Cup (16 tbs)
  Water 7 Cup (112 tbs)
  Sesame oil 2 Tablespoon
  Salt 1 Teaspoon
  Fish sauce 1 Tablespoon
  Garlic 2 Clove (10 gm)
  Green onions 2
  Carrot 1⁄4 Cup (4 tbs), chopped
  Sheet of roasted laver. 1
Directions

# Wash 1 cup of rice and soak it in cold water for 2 hours. Drain it through a strainer.
# Clean up the abalones using a brush in cold running water. Chop it up and put it on a plate.
# Chop some carrot (about 1/4 cup), 2 green onions, and put it on the plate.
# Mince 2 cloves of garlic and put it on the plate.
# Heat a large pot over medium high heat. Add 2 tbs sesame oil.
# Add the minced garlic, abalone, and chopped carrot to the pot. Stir it for 30 seconds.
# Add the soaked rice to the pot. Keep stirring for a few minutes until the grains of rice look half translucent.
# Pour 7 cups of water into the pot and lower the heat to low heat. Close the lid and cook it for about 30 minutes.
*tip: Every now and then open the lid and stir the porridge so the rice doesn’t burn on the bottom the pot.
# Open the lid of the pot and add 1 tbs fish sauce and 1 ts salt (the amount depends on your taste).
# Roast a sheet of laver and put it in a plastic bag. Crush it by rubbing the plastic bag.
# To serve, ladle the porridge into a bowl and sprinkle the crushed roasted laver and chopped green onion over top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Korean
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Porridge
Ingredient: 
Rice
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4
Subtitle: 
Korean jeonbokjuk
Want a Korean comfort dish? Maangchi is making a Korean porridge using abalone. This recipe of hers can be used for making different other varieties of porridge by simply replacing abalone with other seafood of your choice. She makes it incredibly easily with a few vegetables. Piping hot abalone porridge is a comfort dish for winter nights. For a full Korean meal, serve it with kimchi.

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