Abalone Pot Rice (Jeonbok-sotbap)

Steps

1. 1
   Wash one cup of rice and soak it until the grains turn opaque.
2. 2
   Soak the dried miyeok in cold water until it expands.
3. 3
   Wearing gloves, insert the back of a spoon into the pointed end of the abalone shell and slide upward to separate the flesh from the shell, then remove the intestine.
4. 4
   Carefully remove the sand sac (the dark green part) from the intestine, cut off the mouth section with the teeth, and rinse everything thoroughly.
5. 5
   Drain the seaweed and mix it with one teaspoon of soy sauce and one teaspoon of sesame oil to marinate briefly.
6. 6
   Slice the abalone flesh and finely mince the intestine.
7. 7
   Prepare the ground sesame seeds, minced garlic, and chopped green onion.
8. 8
   Heat the stone pot for about 5 minutes, then add one tablespoon of sesame oil and the minced garlic, stirring briefly.
9. 9
   Add the minced intestine, marinated seaweed, and drained rice, stirring everything together for a few minutes.
10. 10
    Pour in 3/4 cup of water, reduce to medium heat, stir well, and cover with the lid.
11. 11
    After about 7 minutes, open the lid and add the butter and sliced abalone, spreading them evenly.
12. 12
    Add about two teaspoons of soy sauce, cover again, and reduce the heat to very low to continue cooking.
13. 13
    Open the lid, crack an egg into the center of the rice, sprinkle with chopped green onion, then turn off the heat and let the residual heat cook the egg yolk.
14. 14
    Finish with a sprinkle of sesame seeds and serve with side dishes such as cucumber salad, fermented squid, stir-fried walnuts and anchovies, and kimchi.