Korean Rice Porridge with Abalone (Jeonbokjuk)

Ingredients

• 1 cup Short Grain Rice
• 4 medium Abalone, cleaned and sliced
• 1 tablespoon Sesame Oil
• 1 clove Garlic, minced
• 8 cups Water
• 1 tablespoon Soy Sauce
• 1/4 teaspoon Salt
• 2 stalks Green Onions, thinly sliced
• 1 teaspoon Toasted Sesame Seeds

Instructions

1. 1Rinse the 1 cup of short grain rice in a fine-mesh sieve under cold running water until the water runs clear. Place the rinsed rice in a bowl and cover it with cool water, letting it soak for at least 30 minutes. After soaking, drain the rice completely.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 1 tablespoon of sesame oil. Once the oil is shimmering, add the 1 clove of minced garlic and sauté for 1 minute until it smells fragrant.
3. 3Add the 4 medium abalone, cleaned and sliced, to the pot. Sauté for 2 to 3 minutes, stirring occasionally, until the abalone pieces are just lightly cooked and slightly opaque.
4. 4Add the drained 1 cup of short grain rice to the pot. Stir constantly for 2 to 3 minutes, making sure the rice grains are coated in the oil and do not stick to the bottom of the pot.
5. 5Pour in the 8 cups of water. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot loosely, and let it simmer for 30 to 40 minutes. Stir occasionally to prevent the rice from sticking to the bottom. The porridge is ready when the rice is very soft and the mixture has thickened to a creamy consistency.
6. 6Stir in the 1 tablespoon of soy sauce and the 1/4 teaspoon of salt. Taste the porridge and add a tiny bit more salt or soy sauce if needed, but be careful not to over-season.
7. 7Ladle the Korean rice porridge into individual serving bowls. Garnish each bowl with the thinly sliced 2 stalks of green onions and sprinkle with the 1 teaspoon of toasted sesame seeds.
8. 8Serve the Jeonbokjuk hot immediately.

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