Delicious Abalone and Nurungji Porridge
Delicious Abalone and Nurungji Porridge
Easy Homemade Abalone and Nurungji Porridge
After enjoying grilled abalone, I decided to use the frozen abalone innards to create this delicious porridge with crispy nurungji (scorched rice). It’s a flavorful and nutritious way to use every part of the abalone.
Ingredients- 10 Abalone Innards (cleaned)
- 3 Fresh Abalones (with innards)
- 1 cup Nurungji (scorched rice crust, store-bought or homemade)
- 4 cups Water (or dashi broth)
- A little Sesame Oil
- Salt to taste
- A sprinkle of Toasted Sesame Seeds
Cooking Instructions
Step 1
First, finely chop the cleaned abalone innards using scissors or a knife. This helps to release their rich flavor and create a smoother texture in the porridge.
Step 2
In a pot, combine the chopped abalone innards and 1 tablespoon of sesame oil. Sauté over medium-low heat for about 2-3 minutes, stirring constantly, until fragrant and any fishy smell dissipates. Then, add the nurungji and stir-fry together with the innards. This coats the nurungji in oil, making it even more flavorful.
Step 3
Pour 4 cups of water (or dashi broth) into the pot with the sautéed innards and nurungji. Bring to a boil over high heat, then reduce the heat to medium-low. Simmer for about 10-15 minutes, stirring occasionally, until the nurungji softens and breaks down into a porridge consistency. Unlike rice porridge, nurungji breaks down quickly, so be sure to stir to prevent sticking.
Step 4
Once the nurungji has softened and the porridge has thickened, add the thinly sliced, prepared abalone. Abalone can become tough if overcooked, so simmer for only 2-3 minutes after adding it. Season with soy sauce or salt to your preference. Since abalone has a natural savory flavor, it’s best not to over-salt.
Step 5
Ladle the warm porridge into bowls. Sprinkle with toasted sesame seeds for garnish. Enjoy your delicious Abalone and Nurungji Porridge while it’s hot!
