Abalone Porridge (Jeonbokjuk)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Clean the live abalone: scrub the entire abalone body with salt and a sponge to remove the slimy exterior.
   ▶ ≈0:45
2. 2
   Remove the abalone from its shell: gently use a spoon to pry the abalone meat out of the shell.
   ▶ ≈1:14
3. 3
   Prepare the vegetables: dice the carrot into small pieces, mince the garlic, and chop 2 to 3 green onions into small pieces.
   ▶ ≈2:11
4. 4
   Prepare the abalone: remove the red spots on the edge, cut out the intestine, then thinly slice the abalone meat.
   ▶ ≈3:13
5. 5
   Sauté: heat a pot with about 2 teaspoons of sesame oil and cook the abalone intestine and minced garlic first.
   ▶ ≈4:13
6. 6
   Toast the rice: add the rice and stir until it becomes slightly translucent.
   ▶ ≈4:30
7. 7
   Add abalone and water: add the sliced abalone meat and 6 cups of water, stir to combine. Cover and bring to a boil over medium-high heat, cooking for 10 minutes.
   ▶ ≈4:55
8. 8
   Add vegetables: after 10 minutes, add the diced carrot and green onion pieces, lower the heat, and continue simmering until all rice is completely tender.
   ▶ ≈5:57
9. 9
   Adjust consistency: if the porridge is too thick, add the extra cup of water. Continue cooking until everything is well combined.
   ▶ ≈6:37
10. 10
    Season: add 1 teaspoon fish sauce and 1 teaspoon salt, stir well, and taste to adjust seasoning.
    ▶ ≈6:54
11. 11
    Optional garnish: toast the seaweed on both sides until crispy, then place in a plastic bag and crush it into gimgaru (seaweed powder). If adding eggs, use 4 eggs for 4 servings, poached or soft-boiled.
    ▶ ≈7:29
12. 12
    Serve: pour the porridge into bowls and top with poached egg and crushed seaweed if desired. Serve hot.
    ▶ ≈8:26