Korean Abalone Rice Porridge with Sesame Oil

What you need

• 200 g (1 cup) short-grain rice, soaked for 1 hour and drained
• 3 fresh abalone, medium, about 100 g (3.5 oz) each in the shell
• 2 tbsp toasted sesame oil
• 1 cloves garlic, minced
• 1.4 l (6 cups) water
• salt, to taste
• soup soy sauce, to taste, optional
• 1/2 tsp sesame seeds, for serving

Method

Restated from the original video

1. 1

   Soak the rice in cold water for 1 hour, then drain.

2. 2

   Scrub the abalone under cold water with a small brush.

3. 3

   Slide a spoon between each abalone and its shell and pry the meat free.

4. 4

   Cut the guts away from the meat and set them aside. Trim off the hard mouth at the narrow end.

5. 5

   Slice the abalone thinly. Chop the guts very finely, almost to a paste.

6. 6

   In a medium heavy pot, stir the rice with the guts and the sesame oil over medium heat until the grains turn translucent, about 5 min.

7. 7

   Add the abalone and garlic and stir for 2 min.

8. 8

   Pour in the water, set over medium-high heat and bring to the boil.

9. 9

   Lower the heat to medium and simmer, stirring often so the rice does not catch on the bottom, until the grains are soft and the porridge is creamy, about 25 min.

10. 10

    Loosen with a little hot water if it is too thick. Season with salt and soup soy sauce just before serving.

11. 11

    Ladle into bowls and sprinkle with sesame seeds.

Imported from koreanbapsang.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.