Abalone Porridge: The Golden Recipe for Revitalizing Your Energy
Abalone Porridge: The Golden Recipe for Revitalizing Your Energy
Boost your energy with this delicious abalone porridge, perfect for recovery!
Feeling an unexpected pang of hunger with stomach discomfort and pain, I rushed home from work to make this nourishing abalone porridge. I had thawed 5 abalones to have for dinner at my parents’ countryside house over the weekend, but due to lack of time, I couldn’t eat them. Instead, I used some abalones that my mom quickly grilled for me. Today, I’m excited to share my golden recipe for abalone porridge, which is incredibly effective for restoring energy!
Porridge Ingredients- 1/3 cup abalone innards (using a paper cup as a measure)
- 1 cup prepared abalone (using a paper cup as a measure)
- 1 cup glutinous rice (using a paper cup as a measure)
- 3 cups rice water (using a paper cup as a measure)
Seasoning- 3 tablespoons perilla oil
- 1/3 teaspoon salt (or to taste)
- 1/2 tablespoon toasted sesame seeds
- 3 tablespoons perilla oil
- 1/3 teaspoon salt (or to taste)
- 1/2 tablespoon toasted sesame seeds
Cooking Instructions
Step 1
First, wash the glutinous rice thoroughly about 3 times under running water. Then, soak the washed glutinous rice in water, using about 1.5 to 2 times the amount of water compared to the rice (measured by paper cup), for at least 30 minutes. You can adjust the amount of water based on your preference: use more water for a creamier, softer porridge, or less for a firmer texture. If the porridge becomes too thick during cooking, you can always add more rice water later, so don’t worry too much! You can also use cooked rice if you have it on hand. If you’re short on time, soaking the rice in hot water for a short period can speed up the process.
Step 2
Heat a pan over medium heat and add 3 tablespoons of perilla oil. Once the oil is warm, add the prepared abalone innards.
Step 3
Sauté the abalone innards in the perilla oil over medium-low heat, allowing their savory flavor to infuse into the oil. Once the innards are partially cooked, add the prepared abalone pieces and continue to sauté them together. (I’m using grilled abalone from my parents’ house today, so I’ll be adding it later when the porridge is almost done).
Step 4
After the innards and abalone have been sautéed, drain the soaked glutinous rice and add it to the pan. Stir-fry the rice with the abalone and innards for about 1-2 minutes, coating the grains in the perilla oil. This step helps to enhance the nutty flavor of the rice. At this point, add 1/3 teaspoon of salt to start seasoning. It’s best to season lightly initially, as you’ll adjust the final taste later once the rice is fully cooked.
Step 5
Now, pour in the 3 cups of rice water. Rice water, made from rinsing rice, helps to create a smoother texture and adds a subtle sweetness to the porridge.
Step 6
Once all the ingredients are well combined, bring the mixture to a rolling boil over high heat. As soon as it starts boiling, reduce the heat to medium-low.
Step 7
Now it’s time to let the glutinous rice cook until tender. If you’ve already added sautéed abalone or innards, let them cook together. (Since I’m using grilled abalone, I will add it towards the end when the rice is nearly cooked). It’s important to stir the porridge occasionally to prevent it from sticking to the bottom of the pot. Continue to simmer gently over medium-low heat. You’ll know the rice is cooking well when the grains become translucent and start to break down.
Step 8
At this stage, you can adjust the consistency of the porridge to your liking. I personally prefer a very creamy and soupy porridge, so I used a ratio of 1 cup of rice to about 5 cups of liquid. Cooking with this much liquid over low heat allows you to multitask and do chores while the porridge simmers gently, without worrying about it burning.
Step 9
Add the sautéed abalone (or the grilled abalone from my parents’ house, cut into bite-sized pieces) to the pot. I also added one whole piece of abalone to enhance the overall flavor of the porridge.
Step 10
Periodically, check the doneness of the rice by tasting a spoonful. If the rice is still too firm, continue to simmer. If the porridge seems too thick, gradually add more warm rice water or regular water, stirring continuously until you achieve your desired consistency.
Step 11
Once the porridge has reached your desired consistency and the rice grains are tender, stir in 1/2 tablespoon of toasted sesame seeds for a final touch of nutty flavor. Give it a final stir, and your delicious abalone porridge is ready!
Step 12
Serve the finished abalone porridge warm. For an extra layer of flavor, you can add a drizzle of soy sauce or sesame oil according to your preference.
Step 13
As a side note, I often purchase abalones that are larger than ‘obunjagi’ (a type of small abalone) but smaller than wild abalones. I prepare them, freeze the innards for later use, and often stir-fry the abalone meat with garlic and chili peppers in perilla oil to make a delicious side dish.
Step 14
Remember that abalones shrink in size when cooked or stir-fried. Keep this in mind when scoring or cutting them to ensure the pieces are the desired size.
