Nutrient-Rich Abalone Rice: The Golden Recipe
Nutrient-Rich Abalone Rice: The Golden Recipe
How to Make Delicious Abalone Rice at Home
This nutrient-packed abalone rice is a perfect one-bowl meal. You won’t even need side dishes because it’s so satisfying! Enjoy the chewy texture of abalone and the aromatic rice.
Rice Ingredients- 5 fresh abalones
- 2 cups short-grain rice (or glutinous rice)
- 2 cups water (or kelp broth)
- 2 dried shiitake mushrooms (or 2 fresh shiitake mushrooms)
- About 30g carrot (approx. 1/4 small carrot)
- 1 stalk scallion (for garnish)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin or sake)
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp sesame oil
- 1 piece dried kelp (for broth)
Abalone Liver Sauce- 3 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin or sake)
- 1/2 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp Gochugaru (Korean chili flakes, fine)
- 1 Tbsp perilla oil (or sesame oil)
- 1 Tbsp sesame oil
- 1/2 Tbsp minced garlic
- 2 Tbsp finely chopped scallions (or white parts of green onions)
- 3 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin or sake)
- 1/2 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp Gochugaru (Korean chili flakes, fine)
- 1 Tbsp perilla oil (or sesame oil)
- 1 Tbsp sesame oil
- 1/2 Tbsp minced garlic
- 2 Tbsp finely chopped scallions (or white parts of green onions)
Cooking Instructions
Step 1
First, let’s prepare the abalone. Place the abalone in clean water and use a brush to scrub away any dirt from the shell and flesh. Make sure to clean thoroughly between the shell and the meat to remove any grime or grit, ensuring a clean taste without any fishiness.
Step 2
The key to easy abalone preparation! Blanch the abalone in boiling water for exactly 10 seconds. This makes it much easier to separate the shell from the meat. Insert a spoon between the shell and the meat and use it as a lever to detach the flesh. Then, remove the hard ‘beak’ part and the bitter-tasting ‘intestines’ separately. (Don’t discard the intestines; we’ll use them for the sauce later!)
Step 3
Cut the separated abalone meat into bite-sized pieces. If they’re too large, they might become tough when cooked with the rice, so aim for pieces about 1 to 1.5 cm (about 1/2 inch).
Step 4
Finely mince the abalone intestines that you set aside. Minced intestines will add depth of flavor and blend naturally into the rice, enhancing its taste.
Step 5
Let’s prepare the other ingredients that will add flavor to the rice! Remove the tough stems from the shiitake mushrooms and slice them thinly or chop them. Julienne or finely chop the carrot. Finely chop the scallion for garnish.
Step 6
Now it’s time to season the rice base. Add sesame oil to your pot and sauté the minced garlic over low heat until fragrant. Be careful not to burn the garlic. Then, add the minced abalone intestines and sauté briefly just to cook off any fishy smell. Next, add the soaked rice and chopped carrots, and stir-fry until the rice grains become slightly translucent. This step helps the rice cook up fluffy and delicious.
Step 7
After stir-frying the rice, add 2 cups of water (or rice water or kelp broth), which is the same amount as the rice, and the piece of kelp. Once the water starts boiling, remove the kelp to prevent the rice from tasting bitter.
Step 8
Once the rice is boiling, use a spatula to gently stir the rice and ensure it’s evenly distributed, preventing clumps. This is an important step for even cooking. Arrange the sliced abalone, shiitake mushrooms, and some of the chopped scallions (for garnish) attractively on top, then cover the pot with the lid.
Step 9
Cook over the lowest heat setting for 13 minutes. The key is to cook it gently over low heat to prevent burning the rice. After 13 minutes, turn off the heat and let it steam, covered, for 5 minutes. This steaming process ensures the rice is moist and tender throughout.
Step 10
In a small bowl, combine all the ingredients for the sauce: soy sauce, cooking wine, oligosaccharide, gochugaru, perilla oil, sesame oil, minced garlic, and chopped scallions. Mix them well. Drizzling this sauce over the abalone rice will add an extra layer of delicious flavor.
