Rich & Flavorful Abalone Porridge with Innards
Rich & Flavorful Abalone Porridge with Innards
Leftover Rice Recipe: How to Make Abalone Porridge with Innards (Nourishing Meal)
I quickly made this for my daughter who said she was feeling a bit under the weather. To really boost her energy, I used four abalones and a bowl of rice. It’s also a great alternative to samgyetang on hot summer days. This recipe uses leftover rice and doesn’t require long simmering times.
Ingredients- 4 abalones
- 1 serving leftover rice (approx. 200g)
- 500-700ml water (or rice water)
- 1 tsp fish sauce (kanari aekjeot)
- 1 Tbsp tuna extract (chamchi aek)
- 2 Tbsp perilla oil
Cooking Instructions
Step 1
Thoroughly clean the abalones using a brush specifically for food, paying attention to the crevices. Slice the abalone meat into large pieces to fully enjoy its chewy texture.
Step 2
Carefully separate the abalone innards without breaking them. You can use the innards as they are, or for a smoother texture, blend them finely in a mixer. Alternatively, sauté them briefly in perilla oil (or sesame oil) in a pan, then cut them with scissors. This method enhances their flavor.
Step 3
Now, let’s start the sautéing process. Heat 2 tablespoons of perilla oil (or sesame oil) in a pan over low heat.
Step 4
Add the prepared abalone innards to the pan and stir-fry quickly over low heat. Once the innards are somewhat cooked and change color, use scissors to cut them into small pieces. This step will further deepen their rich flavor.
Step 5
Add the pre-sliced abalone meat to the same pan and sauté them together with the innards. The abalone meat will cook slightly, adding a delightful chewiness.
Step 6
The abalone innards might look a bit messy as they cook and expand, but don’t worry! Once you add the rice and start simmering, all the ingredients will meld together to create a wonderfully rich and delicious porridge.
Step 7
We’ll make a simple yet flavorful porridge using minimal ingredients. Pour 500-700ml of water or rice water over the sautéed abalone innards and meat, and begin to boil.
Step 8
For the rice water, use the milky water you get after rinsing rice 2-3 times. Start boiling over high heat, then reduce to medium heat once it begins to boil. Simmer for about 20-30 minutes until the porridge is well cooked. The cooking time may vary depending on the heat intensity and the type of pot you use, so adjust as needed to reach your desired consistency.
Step 9
When the porridge is almost done, add finely chopped carrots (if you have them in the fridge) for a lovely color and added nutrition. Once the carrots and porridge are cooked together, prepare to season.
Step 10
For the final seasoning, add 1 teaspoon of fish sauce (kanari aekjeot) and 1 tablespoon of tuna extract (chamchi aek). Using these extracts will add a wonderful umami flavor, resulting in a richer taste.
Step 11
This abalone porridge, with its smooth texture and chewy abalone pieces, is a perfect nourishing meal for when you lack appetite or energy. Drizzle a little sesame oil or perilla oil on top before serving for an extra nutty flavor. I was so happy to see my daughter, who loves porridge, finish a whole bowl and feel much better.
Step 12
Made with the innards, this abalone porridge is packed with abalone meat and guarantees a delicious taste that you won’t get tired of. The deep flavor of the innards, the nuttiness of the perilla oil, and the umami from the fish sauce and tuna extract come together to create a magnificent dish. Why not try this abalone porridge, full of the ocean’s aroma, as your summer 보신 (health-boosting) meal? It’s much easier and quicker to make than other traditional health-boosting dishes that require long simmering times.
