Abalone Porridge (Cooked for My Aunt)

Steps

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1. 1
   At the seafood market in Yeosu, pick out fresh live abalone, and also grab some small crabs sold nearby.
   ▶ ≈0:13
2. 2
   Remove the abalone from its shell and scrub thoroughly with salt using paper towels or a brush, being careful as the abalone is still moving.
   ▶ ≈5:08
3. 3
   Remove the abalone innards and set them aside — they're delicious and shouldn't be thrown away.
   ▶ ≈5:48
4. 4
   Prepare the crab: remove the shell and take out the meat and roe, then mix with egg, soy sauce, sesame oil, cooking oil, and chopped spinach to make a simple seasoned crab side dish.
   ▶ ≈3:56
5. 5
   Heat sesame oil in a pot with garlic until fragrant, then add the chopped abalone innards and stir-fry briefly.
   ▶ ≈9:06
6. 6
   Add the rinsed rice and stir-fry until the grains turn slightly translucent with a hint of browning.
   ▶ ≈9:22
7. 7
   Add the sliced abalone meat and continue stir-frying, then pour in plenty of water and simmer into a porridge.
   ▶ ≈9:36
8. 8
   Continue stirring while it simmers until the porridge becomes thick and creamy.
   ▶ ≈9:56
9. 9
   Separately, toast the dried laver until crispy and crumble it into flakes to use as a topping for the porridge.
   ▶ ≈11:44
10. 10
    Ladle the porridge into bowls, sprinkle with the crispy laver flakes, and serve alongside the seasoned crab dish and doenjang soup.
    ▶ ≈12:06