Nutritious Abalone and Vegetable Porridge with Chewy Abalone and Fresh Vegetables
Abalone Vegetable Porridge # Filling # Health Food # Nutritious
Experience the delightful texture of chewy porridge combined with plenty of fresh vegetables! This abalone and vegetable porridge is perfect for boosting your energy and provides a satisfying meal. It’s so smooth and melts in your mouth.
Ingredients
- 13 small abalones
- 1/6 Korean zucchini (aehobak)
- 4 pieces of cabbage
- 1 piece of carrot
- 1 piece of king oyster mushroom
- 2 pieces of dried kelp (dashima)
Seasoning
- 1 Tbsp sea salt (or regular salt)
- 1 Tbsp soy sauce (ganjang)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp gochugaru (Korean chili powder)
- 0.5 Tbsp sugar
- 1.5 Tbsp sesame oil
- 1 Tbsp sea salt (or regular salt)
- 1 Tbsp soy sauce (ganjang)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp gochugaru (Korean chili powder)
- 0.5 Tbsp sugar
- 1.5 Tbsp sesame oil
Cooking Instructions
Step 1
First, wash 1 cup of short-grain rice (non-glutinous) and 1 cup of sweet rice (glutinous rice) thoroughly. Soak the washed rice for about 30 minutes to ensure the porridge becomes extra smooth.
Step 2
Wash and finely chop the vegetables for the porridge, such as Korean zucchini, cabbage, carrot, and king oyster mushroom, into approximately 0.5cm pieces. Feel free to use any leftover vegetables you have at home for a more abundant flavor.
Step 3
Clean the abalones thoroughly by scrubbing the inside of the shells with a toothbrush. Carefully insert the tip of a paring knife along the edge of the shell, then pierce the tough part connecting the abalone meat to the shell. Gently separate the meat, being careful not to damage the entrails.
Step 4
Rinse the separated abalone meat and cut it in half lengthwise. In a pot, add the soaked rice and 1 Tbsp of sesame oil. Turn the heat to medium-low and stir with a wooden spatula until the rice grains become translucent. Once the rice is partially cooked, add the abalone and stir-fry together. Then, pour in the dried kelp pieces and water (about 5-7 times the volume of the rice) and bring to a boil over high heat.
Step 5
While the porridge is boiling, it’s crucial to prevent the rice from sticking to the bottom of the pot. Stir occasionally with the wooden spatula, scraping the bottom to ensure even cooking. Be mindful and stir to prevent burning.
Step 6
Once the porridge comes to a rolling boil, add all the chopped vegetables. Adjust the consistency by adding more water if needed. After adding the vegetables, reduce the heat to medium and simmer gently.
Step 7
Add 1 Tbsp of sea salt (or regular salt) and stir to season. Continue to simmer over medium heat. You can also add soy sauce, minced garlic, gochugaru, and sugar for extra flavor. Cook until all ingredients are tender.
Step 8
When the porridge has reached the desired consistency and all ingredients are tender, turn off the heat and drizzle with the remaining 1.5 Tbsp of sesame oil to finish. Enjoy this delicious porridge immediately while it’s warm to savor the chewy abalone and fresh vegetables. Enjoy your meal!
