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Baek Jong-won's Abalone Porridge | 모두의 레시피

Modu Recipes
Baek Jong-won
Baek Jong-won's Abalone Porridge

Baek Jong-won's Abalone Porridge

Name: Baek Jong-won's Abalone Porridge
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: live abalone 2~3 pieces (including organs); rice 1 bowl; carrot a little; water about 600ml (3.5 paper cups); sesame oil to taste; taste salt to taste; egg 1 piece; black sesame seeds a little; red pepper powder a little (optional)

A simple and nourishing abalone porridge made quickly and richly using cold rice and a blender instead of soaking rice, blending even the abalone organs for deep flavor.

Recommended for

People who hesitate to make abalone porridge at home due to the time-consuming rice-soaking process
Those seeking a rich, deeply flavorful porridge similar to professional restaurant versions, with intense savory notes from the organs
Individuals wanting to quickly prepare a hearty nourishing meal using leftover rice for family members needing energy recovery

20 min Difficulty Easy Rice bowls

Main ingredients

abalonecarroteggsesame oil

Ingredients needed 2 servings

live abalone 2~3 pieces (including organs)
rice 1 bowl
carrot a little
water about 600ml (3.5 paper cups)

Shop ingredients on Coupang(Ad)

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Ttukdak Hyung's Abalone Rice Porridge

Nutrient-rich abalone rice porridge made by simmering fresh abalone and rice in kelp broth.

60minNormalSoups & stews

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sesame oil to taste

taste salt to taste

egg 1 piece

black sesame seeds a little

red pepper powder a little (optional)

Recipe

Rinse live abalone thoroughly under running water, focusing on the sides where debris tends to accumulate, using a brush or toothbrush.
Insert a spoon into the thin seam of the abalone shell and gently scrape to separate the flesh without bursting the organs.
Carefully remove the organs from the abalone meat using scissors or a knife, and trim off the hard teeth located near the mouth.
Slice the cleaned abalone meat thinly for chewiness, and finely chop the carrot for color.
Place the separated abalone organs, 1 bowl of rice, and part of the prepared water into a blender and blend until you reach your desired consistency.
Heat generous sesame oil in a pot or pan, then sauté the sliced abalone meat and chopped carrot until golden and the fishy smell is gone.
Once the abalone is cooked, add the blended rice mixture and remaining water to the pot, bring to a boil over high heat while stirring continuously.
When the porridge begins to bubble, reduce the heat to medium-low and continue stirring to prevent sticking, simmering gently until the rice grains become soft and fully dispersed.
To achieve the deep, savory umami characteristic of restaurant-style abalone porridge, gradually add taste salt instead of regular salt to suit your preference.
Separate the egg white from the yolk, gently swirl the egg white into the boiling porridge, stir well, and cook for a moment longer before turning off the heat.
Serve the porridge neatly in a bowl, place the egg yolk in the center, and finish by drizzling crushed sesame salt and sesame oil according to taste.

Clean the abalone with a brush, then use a spoon to separate the shell and remove the organs and teeth.
Blend the organs with rice and some water in a blender; sauté the abalone meat and minced carrot in a pan with sesame oil.
Add the blended rice mixture to the sautéed ingredients, stir and boil, season with taste salt, then top with egg and sesame before serving.

Cooking tips

Avoid using old or frozen abalone as they may have a strong fishy odor; it's recommended to discard the organs and use only the abalone meat.
To preserve the texture of the rice grains, blend the organs and water first, then add the rice and lightly pulse just enough to combine.
For a creamier, more Western-style soup-like richness, replace about half the water with milk during cooking.
Using taste salt—slightly enhanced with MSG—instead of regular salt is essential to replicate the authentic flavor of store-bought abalone porridge.

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30minNormalRice bowls

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Abalone Jangjorim with a Korean sweet and savory flavor using soy sauce and sugar instead of butter, highlighting the rich taste of whole garlic and abalone innards.

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Baek Jong-won's Abalone Porridge

🙋 Recommended for

Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒2 servings