Abalone Rice: The Ultimate Nourishing Dish from the Sea
Abalone Rice: The Ultimate Nourishing Dish from the Sea
Experience the Richness of Abalone Rice: A Healthy and Nutritious Meal
I made this nourishing abalone rice for my husband who seemed to lack energy. It’s so delicious when mixed with the seasoned soy sauce that you’ll keep reaching for more. I used low-sodium soy sauce for this recipe.
Ingredients for Abalone Rice- 100g prepared abalone
- 2 cups short-grain rice
- 2+1/4 cups kelp broth (for cooking rice)
- 4 chestnuts, peeled
- 7 jujubes (red dates), seeds removed
- A little soju (for boiling abalone innards)
- 1 Tbsp sesame oil
Low-Sodium Seasoning Sauce- 5 Tbsp low-sodium soy sauce
- 1 tsp red pepper flakes
- 3 Tbsp minced chives
- 2 Tbsp minced onion
- 1 Tbsp minced red chili pepper
- 1 Tbsp minced green chili pepper
- 2 Tbsp perilla oil
- 1 Tbsp toasted sesame seeds
- Pinch of black pepper
- 5 Tbsp low-sodium soy sauce
- 1 tsp red pepper flakes
- 3 Tbsp minced chives
- 2 Tbsp minced onion
- 1 Tbsp minced red chili pepper
- 1 Tbsp minced green chili pepper
- 2 Tbsp perilla oil
- 1 Tbsp toasted sesame seeds
- Pinch of black pepper
Cooking Instructions
Step 1
First, thoroughly scrub the abalone with a brush under running water to clean it. Then, carefully separate the abalone meat from its shell using a spoon or a knife.
Step 2
Separate the abalone innards from the abalone meat. Set the innards aside for later use.
Step 3
Locate and remove the tough ‘beak’ or ‘mouthpart’ from the abalone meat, usually found at the base of the meat. This part is not edible and can affect the texture.
Step 4
In a small pot, bring a little water to a boil and add a splash of soju. Once boiling, add the abalone innards and blanch them briefly. Be careful not to overcook them, as they can become tough.
Step 5
Remove the blanched abalone innards from the pot and mince them finely. Mix the minced innards with 1 tablespoon of sesame oil to enhance their flavor and tenderness. Slice the peeled chestnuts thinly and julienne the deseeded jujubes.
Step 6
Place the rinsed and soaked rice into a ttukbaegi (earthenware pot) or a rice cooker. Pour in the 2 and 1/4 cups of kelp broth, ensuring the rice and broth are well combined.
Step 7
If using a ttukbaegi, arrange the minced abalone innards, sliced chestnuts, and julienned jujubes attractively on top of the rice. Cover the pot and bring it to a boil over high heat. Once the broth starts boiling, reduce the heat to medium and cook for about 10 minutes.
Step 8
After 10 minutes, when the broth has reduced slightly, arrange the thinly sliced abalone meat evenly over the top of the rice. Lower the heat to low and continue to cook for another 5 minutes. Turn off the heat and let it steam, covered, for about 10 minutes to allow the rice to cook through. (If using an electric rice cooker, you can use the regular or multi-grain cooking setting.)
Step 9
While the rice is steaming, prepare the seasoning sauce by mixing all the ingredients listed for the sauce. Finely chopped chives, onion, and chili peppers add a fresh aroma and flavor.
Step 10
Your delicious abalone rice is now ready! Serve it warm and mix it with the prepared seasoning sauce. Enjoy this healthy and revitalizing dish, packed with the fresh taste of the sea and the delightful chewy texture of abalone.
