abalone porridge
Abalone porridge is a delicious dish made by cutting abalone into thin slices and cooking it with soaked japonica rice. The abalone put in abalone porridge not only makes the taste and aroma of the porridge better, but also makes the porridge more nutritious. Since the past, it has been used in the court because it is a precious material. On Jeju Island, which is rich in abalone, there is also abalone porridge that gives off a blue luster due to the addition of fresh abalone viscera when cooking. It has become a famous Jeju delicacy due to its unique aroma and bitter taste.
Korean abalone porridge
By NonaDickens
Recipe Recommendations
- glutinous rice 225g
- abalone 400g
- sesame oil 13g
- water appropriate amount
- clear sauce appropriate amount
- salt appropriate amount
Steps for Korean abalone porridge
1
Wash the glutinous rice thoroughly, soak in water for about 2 hours, and drain off the water with a sieve for about 10 minutes. (275g). Wash the abalone with a brush, dig out the abalone meat with a spoon, remove the internal organs, and cut into slices about 0.3 cm long (150g).
2
Heat the pan and spread sesame oil, add the japonica rice, stir-fry over medium heat for about 1 minute, add the abalone and stir-fry for another 2 minutes.
3
After pouring in water, cook over high heat for about 6 minutes. When boiling, turn to medium heat and cover, stir occasionally and continue to cook for about 30 minutes.
4
When boiled until thick, season with clear sauce and salt, and cook for a while.