Nutrient-Rich Abalone Liver Porridge for a Revitalized Appetite
Nutrient-Rich Abalone Liver Porridge for a Revitalized Appetite
Abalone Liver Porridge: A Nourishing Dish for Boosting Vitality
When family members have lost their appetite due to fatigue, quickly whip up this delicious abalone porridge! Made with abalone liver, it offers a rich and savory flavor that’s incredibly satisfying. This porridge is not only flavorful but also easy to digest, making it a perfect restorative meal for everyone. Enjoy a hearty and comforting dish with simple preparation.
Ingredients- 10 portions of fresh abalone liver
- 8 fresh abalones
- 2.5 cups of rice, soaked in cold water for at least 30 minutes
- A touch of perilla oil (deulgireum)
Cooking Instructions
Step 1
First, thoroughly clean the abalone livers. Then, use an immersion blender to puree them until smooth. You don’t need to make them extremely fine, but ensure they are blended enough to break down the liver’s texture. Blending helps to reduce any bitterness and enhance the flavor. Be cautious, as the mixture can splash; use a wide bowl or cover the blender.
Step 2
In a pan, add the pureed abalone liver. Drizzle in a little sesame oil and sauté over low heat. Stir continuously to prevent sticking and to develop a deep, savory aroma. Cook until the raw smell dissipates and a rich fragrance emerges.
Step 3
Once the abalone liver is well-sautéed, add the pre-soaked and drained rice to the pan. Stir vigorously with a spatula to coat the rice grains with the liver mixture. Continue stirring until the rice grains become slightly translucent, indicating they have absorbed the flavors.
Step 4
Pour water into the pan with the sautéed rice and liver mixture. Bring to a boil over high heat. The amount of water can be adjusted based on your preferred porridge consistency. Once boiling, reduce the heat to medium-low, cover the pot, and simmer until the rice grains are tender and have broken down.
Step 5
While the porridge is simmering, carefully clean the abalones and slice them thinly. Heat a little perilla oil in a separate pan. Lightly sear the sliced abalone for just a minute or two; you can also use butter for extra flavor. Cook the slices intended for mixing into the porridge briefly, and cook the slices for topping more thoroughly until golden brown.
Step 6
When the porridge comes to a boil, remove the lid. Stir constantly to prevent the rice from sticking to the bottom of the pot. Continue to stir gently as it simmers, allowing the rice grains to break down and create a creamy texture.
Step 7
Once the rice is fully cooked and tender, add the lightly seared abalone slices to the porridge. Simmer for another few minutes until the abalone is cooked through and the flavors meld together. The porridge is ready when it’s bubbling gently (‘puk-puk’) and smells wonderfully fragrant. The natural savory taste of the abalone and its liver is so rich that you likely won’t need to add any extra seasoning.
