Abalone Porridge

Image from freepik.

When I was in Korea, I loved the rich taste of the abalone porridge. The other day, I had a can of abalone and a craving for porridge so I googled and found a recipe from one of my favourite Korean chef, Maangchi.

You can find her original recipe here as well as a video which I find really helpful!

Ingredients

• 2 fresh medium sized abalones (or 4 to 5 ounces of frozen abalone) I used a gigantic one from New Moon.

• 1 cup rice, rinsed and soaked in cold water for 1 hour I try to keep 1 cup of rice, rinsed, drained and frozen for quick cooking of mushy porridge. PS, I heard this works for green bean soup, barley etc though I have yet to try it.

• 2 teaspoons sesame oil

• 2 garlic cloves, minced

• 5-6 cups of water I didn't like my porridge to be too watery, hence I only used 5 cups of water, 1 of which is the abalone water from the can.

• ⅓ cup chopped carrot I added about half a carrot which I felt is enough. It helps with making the colour nicer too!

• 2 to 3 chopped green onions I omitted this as I cooked this at night and hence, didn't have this on hand.

• 1 teaspoon fish sauce

• 1 teaspoon salt

• eggs (optional)

• 1 sheet of gim (seaweed paper), toasted, and crushed (option)

Steps

1. Heat a thick-bottomed pot over medium hight heat. Add the sesame oil and garlic and stir with a wooden spoon for 10 to 20 seconds. Add the abalone intestines if you have it, and keep stirring until well combined.

2. Add the rice and stir with the wooden spoon for one minute until the rice turns a little translucent.

3. Add the chopped abalone and 5 cups of water. Stir and cover. Let cook over medium high heat for 10 minutes

Add carrot and green onions. Lower the heat and cook for another 10 minutes.

1. If you like your porridge a bit more soupy, you can add one more cup of water and let it cook for a few more minutes over low heat.

2. Add fish sauce and salt and stir it well.

Taste: 5/5

Quick to prepare and extremely tasty!

=)