Winter Special: Korean Abalone Porridge!

abalone

🥗Healthier: mushrooms

💰Cheaper: clams

Mushrooms provide a similar umami flavor, while clams are more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a simple, cost-effective alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits and can be used in place of sesame oil.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and water with seasoning is a budget-friendly option.

Soak rice in cold water for 30 minutes to hydrate it before cooking.

Scrub the underside of the abalone thoroughly with an old toothbrush.

Pop out the abalone from its shell and cut away the liver and mouth piece.

Wash the abalone and cut it into thin bite-sized pieces.

Dice the onion, mushrooms, and carrot into small bite-sized pieces.

Blend the liver pieces with a few tablespoons of water and set aside.

After 30 minutes, drain the rice and give it one final rinse under running water.

Heat a pot over medium-high heat and add 1 tablespoon of sesame oil.

Once the oil is hot, stir-fry the onion pieces until translucent.

Add the diced carrots, mushrooms, and abalone pieces, stirring for 1 minute.

Add the blended liver mixture to the pot.

Immediately add in the 6 cups of water and the soaked rice.

Stir in 2 tablespoons of soup soy sauce.

Cover the pot and bring to a boil, then reduce heat to medium and set a timer for 20 minutes, stirring occasionally.

After 20 minutes, check the consistency of the porridge; if it's runny, let it reduce for another 5-10 minutes.

Add 1/2 tablespoon of salt, turn off the heat, and scoop into individual bowls.

Garnish each bowl with a drizzle of soup soy sauce, sesame oil, and sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens