Rich and Savory Abalone Stone Pot Rice (Jeonbok Sottbap)
Rich and Savory Abalone Stone Pot Rice (Jeonbok Sottbap)
How to Make Abalone Rice, Nutritious Rice, Abalone Rice Recipe, How to Make Abalone Stone Pot Rice, Stone Pot Seasoning Sauce, Abalone Dishes, How to Prepare Abalone
Hello everyone, it’s Superpower! Today, I made Abalone Stone Pot Rice. This recipe serves 3-4 people and uses 4 abalones. Even without adding butter, it turns out as rich and glossy as if butter was used. It’s incredibly delicious and has no fishy smell. I’ve also prepared a savory sauce to mix with the abalone rice, so try making this flavorful dish! Let’s start with how to make abalone rice!
Abalone Stone Pot Rice- 4 medium abalones
- 260g short-grain white rice
- 190g glutinous rice
- 3 Tbsp sesame oil
- 0.5 Tbsp coarse sea salt
- 3 Tbsp mirin (rice wine)
- Water (for rice cooking, refer to recipe)
- 4 pieces dried kelp (kombu)
Seasoning Sauce- 0.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp toasted sesame seeds
- 0.5 Tbsp sesame oil
- 1 Tbsp honey
- 5 Tbsp soy sauce
- 1/2 medium onion
- 2 Korean green chili peppers (optional)
- 6 stalks chives
- 0.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp toasted sesame seeds
- 0.5 Tbsp sesame oil
- 1 Tbsp honey
- 5 Tbsp soy sauce
- 1/2 medium onion
- 2 Korean green chili peppers (optional)
- 6 stalks chives
Cooking Instructions
Step 1
First, prepare 260g of short-grain white rice and 190g of glutinous rice. Rinse the rice thoroughly. Add water until it reaches about the width of your finger joint above the rice level (approximately 2cm), and let it soak for 30 minutes to ensure a fluffy and chewy texture.
Step 2
While the rice is soaking, prepare 4 medium abalones. Use a toothbrush to scrub the shells vigorously, paying attention to the crevices and edges, to remove any dirt or debris.
Step 3
Locate the thinner edge of the abalone shell. Gently insert the tip of a spoon into this edge and carefully pry the abalone meat away from the shell. Use gentle leverage rather than brute force to avoid breaking the shell.
Step 4
Using a knife, separate the abalone meat from its innards (guts). Set the prepared innards aside as they will add flavor to the rice. Rinse the abalone meat under cold water. (Tip: You can temporarily place the cleaned innards back in the shell for safekeeping.)
Step 5
Examine the abalone meat. You’ll find a hard part called the ‘mouth’ or ‘beak’ and sometimes a reddish, chewy part near the siphon. Remove both of these parts as they can be tough and unpleasant to eat.
Step 6
Cut the cleaned abalone meat into bite-sized pieces. I cut them into roughly equal thirds both width-wise and length-wise, making pieces about 1.5cm square. Feel free to adjust the size to your preference.
Step 7
Finely mince the reserved abalone innards. This will add a rich, savory depth to the rice. Mincing helps to distribute the flavor evenly and mellows any potential bitterness.
Step 8
Now, let’s prepare for cooking the rice. Drain the soaked rice and set it aside in a sieve. Keep the soaking water; we will use it as part of the cooking liquid for the stone pot rice.
Step 9
Heat a stone pot (or a heavy-bottomed pot) over medium-high heat. Add 3 Tbsp of sesame oil and 0.5 Tbsp of coarse sea salt. Add the drained rice and sauté for about 4 minutes, stirring constantly. Then, add the cut abalone pieces and the minced innards, continuing to stir and cook until the abalone is lightly browned. Stir in 3 Tbsp of mirin to add fragrance and tenderize the abalone.
Step 10
Once the rice grains start to look slightly translucent, pour in the reserved soaking water. Stir gently once or twice. Add the 4 pieces of dried kelp to the pot. Cover the pot with a lid. Ensure the water level is just slightly above the rice.
Step 11
Bring the water to a rolling boil over high heat, then reduce the heat to medium and simmer for 5 minutes. After 5 minutes, lower the heat to low and cook for another 3 minutes. Finally, reduce the heat to the lowest setting and let the rice steam for 5 minutes. This multi-stage cooking ensures perfectly cooked grains!
Step 12
Voilà! Your delicious Abalone Stone Pot Rice is ready! The aroma that wafts out when you lift the lid is incredible, and the glossy rice grains look absolutely appetizing.
Step 13
Let’s make the special seasoning sauce to complement the abalone rice. Finely chop 1/2 onion, 2 Korean green chili peppers (if using), and about 6 stalks of chives. In a bowl, combine 0.5 Tbsp gochugaru, 1 Tbsp toasted sesame seeds, 0.5 Tbsp sesame oil, 1 Tbsp honey, and 5 Tbsp soy sauce. Add the chopped vegetables and mix everything well until combined.
Step 14
Your vibrant and flavorful seasoning sauce is complete, featuring a colorful mix of fresh ingredients!
Step 15
Transfer the perfectly cooked Abalone Stone Pot Rice and the special seasoning sauce to serving bowls. Mix the savory rice with the sauce and enjoy an unforgettable culinary experience!
