Abalone and Seaweed Rice Cooked in a Pot
Abalone and Seaweed Pot Rice Recipe: A Perfect Weekend Brunch Recommendation
I’ve always wanted to make rice in a pot! Adding some healthy seaweed makes it even better.
Rice and Water Ingredients
- 1 measuring cup rice (rinsed thoroughly)
- 1 measuring cup fresh abalone meat (gently rinsed in cold water and drained)
- 1 handful seaweed (briefly blanched in boiling water, then rinsed in cold water and drained)
- 1-2 mushrooms (sliced thinly)
- 0.7 measuring cup water (adjust according to rice type)
- 1 tablespoon perilla oil (for a nutty aroma)
- 1/2 tablespoon cooking wine (to remove any fishy smell from abalone)
- 1 teaspoon tuna extract (for umami)
- 1 teaspoon plum extract (for a subtle sweetness and flavor)
Winter Greens Salad Dressing
- 1 tablespoon fish sauce (for savory depth)
- 1 tablespoon plum extract (for sweet and sour notes)
- 1 tablespoon perilla oil (for a smooth, rich flavor)
- A pinch of organic vinegar (for a refreshing tang)
- 2/3 tablespoon red pepper flakes (adjust to your spice preference)
- 2-3 stalks winter greens (washed and cut into bite-sized pieces)
- 1 tablespoon fish sauce (for savory depth)
- 1 tablespoon plum extract (for sweet and sour notes)
- 1 tablespoon perilla oil (for a smooth, rich flavor)
- A pinch of organic vinegar (for a refreshing tang)
- 2/3 tablespoon red pepper flakes (adjust to your spice preference)
- 2-3 stalks winter greens (washed and cut into bite-sized pieces)
Cooking Instructions
Step 1
Begin by cooking the rice in a pot over medium heat. If you soak the rice beforehand, the cooking time will be shorter, resulting in softer rice. I prefer not to soak it before cooking.
Step 2
Prepare the ingredients for the pot rice. Wash the winter greens and cut them into bite-sized pieces. Gently rinse the abalone meat in cold water and let it drain on a sieve. Blanch the seaweed in boiling water for a moment, then rinse in cold water and drain. Slice the mushrooms thinly.
Step 3
Once the rice water begins to boil, reduce the heat to medium-low and let it steam. Around the time it’s ready to be fully steamed, add the abalone, mushrooms, and seaweed to the top of the rice. Cover with a lid and cook over low heat until done. Keep a close eye to prevent burning. I tend to cook it a bit longer over very low heat to achieve a nice scorched rice bottom (nurungji).
Step 4
While the rice is cooking, prepare the winter greens salad. In a bowl, combine the prepared winter greens with all the dressing ingredients and gently toss to coat.
Step 5
Your rice should be perfectly cooked and fluffy. Gently scoop the rice out with a spatula and serve. If you like, you can add some boiling water to the pot to make a savory broth (sungnyung) and simmer it briefly before serving. I like the crunchy texture of the scorched rice, so I only simmer it for a short time.
Step 6
Enjoy your delicious abalone and seaweed pot rice with the freshly made winter greens salad. Even without a separate dipping sauce, the salad provides ample flavor. Don’t worry about it being too fishy; it’s wonderfully balanced and a truly delightful meal!
