Kim Dae-seok's Abalone Porridge
Sautéed abalone and its organs in sesame oil, simmered slowly with a blend of glutinous and non-glutinous rice for a rich, savory porridge.
Ingredients needed 2 servings
Recipe
Cooking tips
- The tough, tooth-like parts near the front of the abalone are very fibrous and difficult to chew—carefully cut them out with a knife or scissors to ensure smooth swallowing.
- The abalone organs contribute a rich, savory flavor, so they must be finely minced and sautéed with sesame oil and rice to eliminate any fishy odor.
- Even if inconvenient, dividing the water into two portions and adding it gradually during cooking ensures the abalone’s flavor evenly permeates the porridge and enhances the rice’s texture and richness.
Recommended for
- Those who want to make porridge that highlights the rich, savory taste of abalone organs.
- Those who wish to create a thick, flavorful porridge using a mix of non-glutinous and glutinous rice.
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