Effortless Abalone Rice Cooked in an Electric Rice Cooker: A Flavorful Delight
Easy Abalone Rice Made with an Electric Rice Cooker
An incredibly simple abalone rice recipe made using your electric rice cooker. This dish captures the fresh, oceanic essence of abalone, enhanced by the rich flavor from its innards, making it a perfect, fuss-free meal.
Main Ingredients- 10 small abalones
- 1 handful of finely minced beef (e.g., sirloin)
- 1 cup of rice (mixed short-grain and glutinous rice, soaked)
Beef Marinade- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- Pinch of sugar (to taste)
- Pinch of black pepper
Abalone Preparation & Base- Fresh abalone shells (for broth)
- Abalone innards
- 1 Tbsp cooking sake (to remove fishiness)
- Removed abalone teeth and innards
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- Pinch of sugar (to taste)
- Pinch of black pepper
Abalone Preparation & Base- Fresh abalone shells (for broth)
- Abalone innards
- 1 Tbsp cooking sake (to remove fishiness)
- Removed abalone teeth and innards
Cooking Instructions
Step 1
Begin by thoroughly cleaning the 10 small abalones. For the rice, mix short-grain and glutinous rice in a 1:1 ratio and soak them in water until well-hydrated. Finely mince the beef, preferably sirloin, into very small pieces so it blends well with the rice grains.
Step 2
Rinse the soaked rice several times and drain. Clean the abalones under running water, scrubbing the shells vigorously with a brush to remove any dirt or grit. Carefully separate the abalone meat from the shell using a spoon. Then, remove the tough abalone teeth and any tough parts of the innards. Be aware that some red liquid may come out when removing the innards, so rinse everything thoroughly.
Step 3
Separate the cleaned abalone meat and the innards using a knife. You should now have neatly prepared abalone meat and innards. Discard the tough abalone teeth.
Step 4
Lightly score the abalone meat with a knife. This scoring allows the flavors to penetrate better and results in a more tender texture. Make several shallow cuts across the abalone meat.
Step 5
The secret to this delicious abalone rice lies in using the abalone innards and shells. First, boil the cleaned abalone shells in water for about 10 minutes to create a flavorful broth. In a blender, combine the abalone innards with 1 Tbsp of cooking sake. Sake helps to eliminate any potential fishy odor, ensuring a cleaner taste.
Step 6
Place the drained soaked rice into the inner pot of your electric rice cooker. Add the 3 sheets of dried kelp on top. Pour in the blended abalone innards and mix everything evenly with the rice. The innards will coat each grain, infusing it with a deep, rich flavor.
Step 7
Meanwhile, in a separate bowl, combine the minced beef with 1 Tbsp soy sauce, 1 Tbsp minced garlic, a pinch of sugar, and a pinch of black pepper. Mix well and lightly sauté the beef in a lightly oiled pan until it’s just cooked through and slightly browned. This cooked beef will be a delicious topping for the rice.
Step 8
Now, it’s time to cook the rice. For the cooking liquid, use the abalone shell broth, adjusting the total liquid to the usual amount for cooking rice. Select the ‘Nutritious Rice’ or ‘Multi-cook’ setting on your rice cooker and set the cooking time to 30 minutes. (If using a standard rice cooker, the ‘Mixed Grains’ or ‘Nutritious Rice’ setting is recommended.)
Step 9
Once the cooking cycle is complete, open the rice cooker! The rice will have a beautiful greenish hue from the abalone innards and a wonderful aroma of fresh abalone will fill the air. The rice should be perfectly cooked – tender yet slightly chewy, and the abalone will be wonderfully soft.
Step 10
Spoon the flavorful abalone rice into serving bowls. Garnish with the sautéed beef and the scored abalone pieces. To make the dipping sauce, whisk together 2 Tbsp soy sauce, 1 Tbsp chopped green onion, 1 Tbsp sesame oil, 1/2 Tbsp gochugaru, and 1 Tbsp crushed toasted sesame seeds. If you prefer a spicier kick, you can add finely chopped Cheongyang pepper. For a touch of spring freshness, consider serving with wild spring greens like Korean wild chives or chicory.
