Main ingredients 🥩
KelpBonito flakesAbaloneRiceGarlicHondashiEgg yolk
Ttukdak Hyung's Abalone Porridge
A rich abalone porridge made with abalone, kelp, and bonito flakes simmered in a savory broth.
🙋 Recommended for
- ⭐ Those who want a hearty meal with warm abalone porridge.
- ⭐ Those who enjoy the combination of abalone and kelp.
- ⭐ Those who want to achieve a deep broth flavor by balancing the broth and seasoning ratios.
Ingredients needed 🛒2 servings
- Warm water: 1.5L
- Kelp: 5g
- Bonito flakes: 10g
- Abalone: 500g
- Rice: 450g (3 cups by paper cup)
- Cooking oil: 2 tablespoons
- Sesame oil: 2 tablespoons
- Minced garlic: 1 tablespoon
- Salt: 1 to 2 tablespoons
- Hondashi: 0.5 to 1.5 tablespoons (to taste)
- Sesame seeds
- Egg yolk
Recipe 🍳
- Boil broth by adding the following ingredients to 1.5L of warm water. 1) 1.5L warm water 2) 5g kelp 3) 10g bonito flakes.
- Soak 450g of rice (3 cups by paper cup) in water.
- Clean the abalone thoroughly with a brush, then blanch it once. 1) 500g abalone.
- Separate the meat from the shell using a spoon, then cut off the innards and mouth with scissors.
- Blend the following ingredients in a mixer. 1) Bonito flake broth 2) Abalone innards.
- Stir-fry the following ingredients in a frying pan. 1) 2 tablespoons cooking oil 2) 2 tablespoons sesame oil 3) 1 tablespoon minced garlic.
- Add thinly sliced abalone and stir-fry a little more.
- Pour in the blended rice and all the broth, then slowly stir and cook over low heat.
- Add the following ingredients to season. 1) 1 to 2 tablespoons salt 2) 0.5 to 1.5 tablespoons Hondashi (to taste).
- Transfer to a bowl and garnish with the following ingredients to complete. 1) Sesame seeds 2) Egg yolk.
- Prepare main ingredients and pre-make seasoning or broth ingredients.
- Add ingredients to a pot in order and boil thoroughly.
- Adjust seasoning at the end and finish by adding fragrant ingredients.
Cooking tips 💡
- Soak the rice for more than 12 hours.
- If you want a smoother porridge texture, lightly grind the soaked rice as well.