Abalone Pot Rice Infused with Rich Abalone Liver Flavor
Abalone Pot Rice Infused with Rich Abalone Liver Flavor
Best When You’ve Lost Your Appetite! Abalone Liver Golden Recipe: How to Make Abalone Pot Rice
For those times when you need a nourishing meal, try this abalone pot rice! While abalone is delicious in samgyetang (ginseng chicken soup), seafood stews, raw as sashimi, or in refreshing cold raw fish soup (mulhoe), today we’re making a hearty pot rice packed with plenty of abalone. This nutritious abalone pot rice, rich with the exquisite flavor of abalone liver, will be a satisfying meal even when your appetite is low. Its luxurious aroma, wonderful texture, and the delightful pop of the abalone create a harmonious dish perfect for special occasions or when entertaining guests.
Nutrient-Rich Pot Rice Ingredients- 10 fresh abalones
- 1 shiitake mushroom
- 2 cups of rice, pre-soaked
- 450ml of kelp broth for depth of flavor
- 50g of green onions, finely chopped
Umami-Exploding Seasoning Sauce- 6 Tbsp soy sauce (Guk-ganjang preferred)
- 1 Tbsp cooking wine (Mirin or Cheongju)
- 2 Tbsp sugar for balanced sweetness
- 1 Tbsp sesame oil for nutty aroma
- 1/2 Tbsp gochugaru (red pepper flakes) for mild heat
- 1/2 Tbsp minced garlic for enhanced flavor
- 1 Tbsp toasted sesame seeds
- 5 stalks of green onions, finely chopped (for sauce)
- 1 red chili, finely chopped (for color and aroma)
- 6 Tbsp soy sauce (Guk-ganjang preferred)
- 1 Tbsp cooking wine (Mirin or Cheongju)
- 2 Tbsp sugar for balanced sweetness
- 1 Tbsp sesame oil for nutty aroma
- 1/2 Tbsp gochugaru (red pepper flakes) for mild heat
- 1/2 Tbsp minced garlic for enhanced flavor
- 1 Tbsp toasted sesame seeds
- 5 stalks of green onions, finely chopped (for sauce)
- 1 red chili, finely chopped (for color and aroma)
Cooking Instructions
Step 1
Gently rinse the fresh abalones. Carefully insert a spoon between the shell and the flesh, and gently slide it to separate the meat, being careful not to burst the innards. Once the shell and meat are detached, remove the tough mouthpart (beak). The reserved abalone innards should have their sandy sac removed and be cleaned thoroughly before setting aside. These innards are crucial for adding rich flavor to the pot rice.
Step 2
Prepare the cleaned abalones in two ways. For 6 of the abalones, score the flesh in a crosshatch pattern starting from the rounded side. This will make them tender and visually appealing when cooked. For the remaining 4 abalones, slice them into approximately 0.5cm thick pieces. Offering various textures is a great tip!
Step 3
For the crosshatched abalones, melt about 1 Tbsp of butter in a pan over medium heat. Lightly sear each side for less than 1 minute. Be careful not to overcook, as this can make them tough. Once lightly seared, set these abalones aside on a plate to use as a topping once the pot rice is ready.
Step 4
Finely chop the reserved abalone innards or cut them into small pieces with scissors. If you prefer a smoother texture in the cooked rice, you can blend them until smooth. Heat 1 Tbsp of sesame oil and 1 Tbsp of cooking wine (or Cheongju/soju) in a pan over medium-low heat. Add the prepared abalone innards and stir-fry. This step removes any fishy odor and enhances their savory flavor.
Step 5
Once the abalone innards are well-fried and release a savory aroma, add the pre-soaked rice (soaked for at least 1 hour) and thinly sliced shiitake mushrooms, along with the sliced abalone. Stir-fry everything together for 1-2 minutes until the rice grains become translucent and the ingredients are evenly mixed with the abalone innards. This helps the rice absorb more flavor.
Step 6
When the rice and ingredients are nicely fried and have absorbed the unique color of the abalone innards, pour in the prepared 450ml of kelp broth. Adjust the amount of water slightly based on the type of rice and how long it was soaked, aiming for a consistency similar to how you’d normally cook rice.
Step 7
Bring the pot rice to a boil over high heat. Once it starts boiling, reduce the heat to medium and let it simmer for about 10 minutes. To prevent it from boiling over, you can briefly lift the lid occasionally to release steam. After approximately 10 minutes, most of the liquid should have evaporated. At this point, reduce the heat to the lowest setting and let it steam for 5 minutes until the rice is perfectly cooked and fluffy.
Step 8
Once the rice is cooked and has finished steaming, arrange the lightly seared abalones (cooked in butter) attractively on top of the rice. Turn off the heat, cover the pot with the lid, and let it steam for an additional 2-3 minutes. This allows the flavor of the seared abalone to gently infuse into the rice. After the final steaming, sprinkle generously with finely chopped fresh green onions.
Step 9
Prepare the accompanying seasoning sauce. In a bowl, combine 6 Tbsp soy sauce, 1 Tbsp cooking wine, 2 Tbsp sugar, 1 Tbsp sesame oil, 1/2 Tbsp gochugaru, 1/2 Tbsp minced garlic, and 1 Tbsp toasted sesame seeds. Add the finely chopped green onions (5 stalks) and the chopped red chili. Mix all the ingredients well until the seasoning sauce is complete. This sauce is delicious when mixed with the pot rice.
