Nutrient-Rich Abalone Liver Porridge
How to Make Abalone Porridge: The Secret to Delicious Abalone Liver Porridge Recipe
Today, I quickly made abalone porridge when my youngest daughter suddenly complained of a stomach ache and nausea. Luckily, I had two abalone left from a pack of three I bought for ten thousand won at the market a few days ago – one was already enjoyed as a butter-grilled dish, and the other two were stored in the kimchi refrigerator.
Porridge Ingredients- 2 fresh abalone
- 1 cup glutinous rice
- 1/2 onion
- 2 Tbsp sesame oil
- 3 Tbsp soju (or rice wine)
- 1.2 liters boiling water
- 2 Tbsp Korean soy sauce (joseon ganjang)
Garnish- Shredded roasted seaweed (gimjaban) to taste
- Shredded roasted seaweed (gimjaban) to taste
Cooking Instructions
Step 1
First, prepare 1 cup of glutinous rice. Rinse the glutinous rice lightly under running water to remove excess starch. Soaking it for over an hour will result in a much softer and smoother porridge. If you’re short on time, soaking it for at least 10 minutes will still be beneficial.
Step 2
Prepare 2 fresh abalones. Using a clean brush with a little baking soda, scrub the inside and outside surfaces of the abalone shells thoroughly. Make sure to remove all dirt and debris attached to the shells.
Step 3
Next, we need to remove the sharp ‘teeth’ of the abalone. You’ll find these pointed parts inside the abalone. Carefully detach and remove them using a knife or scissors. If you purchase abalone from the market, you can ask the vendor to prepare them for you.
Step 4
Finely chop the abalone liver with scissors. The finer you chop the liver, the more vibrant green the porridge will become, and the richer the flavor will be. If you prefer a white abalone porridge, you can remove the liver separately or omit it altogether.
Step 5
Dice the abalone meat into small, bite-sized pieces. We will cook this with the liver to infuse the entire porridge with the abalone’s rich flavor.
Step 6
Add the chopped abalone meat and liver to the pot. You can already sense the fresh aroma of the abalone!
Step 7
Finely chop the half onion and add it to the pot. Then, add 2 tablespoons of sesame oil and 3 tablespoons of soju (or rice wine). Sauté the ingredients until they are lightly cooked. The sesame oil and soju help to eliminate any fishy odors from the abalone and enhance its flavor.
Step 8
Once the ingredients are lightly sautéed, add the pre-soaked glutinous rice and stir-fry for about 2 more minutes. The rice grains will start to turn translucent, indicating they are ready to become a delicious porridge.
Step 9
Now, pour in 1.2 liters of boiling water. Using hot water speeds up the cooking process and effectively removes any gamey flavors from the abalone. If you’ve soaked the glutinous rice thoroughly, you can reduce the water to 1 liter.
Step 10
Bring the porridge to a boil over high heat, then reduce to medium heat and continue to simmer for about 15 minutes, or until the glutinous rice is fully cooked and the porridge has thickened. (If using an induction or radiant hob, set the medium heat to level 4-5). Towards the end of cooking, stir in 2 tablespoons of Korean soy sauce (joseon ganjang) to season. You can also use regular soy sauce or salt to taste, adjusting the amount according to your preference. Finally, serve the nutritious abalone liver porridge in bowls and garnish with shredded roasted seaweed (gimjaban) for a complete and delicious meal!
