Jeonbok Juk (Korean Abalone Porridge)

Ingredients

Short-grain rice

1 cup

Water

6 cups

Fresh abalone

4, cleaned and sliced (or dried abalones, soaked overnight)

Garlic

3 cloves, minced

Ginger

1 tablespoon, minced

Sesame oil

2 tablespoons

Soy sauce

2 tablespoons

Salt

to taste

Scallions

2, chopped (for garnish)

Seaweed (optional)

for garnish

Instructions

1. If using dried abalones, soak them in water overnight to rehydrate. If using fresh abalones, clean them thoroughly and remove the shells, setting the meat aside.
2. In a large pot, combine the short-grain rice and 6 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 30 minutes, or until the rice is cooked and soft, stirring occasionally.
3. While the rice is cooking, prepare the abalones. If using dried abalones, boil them in water for 30 minutes to soften. If using fresh abalones, blanch them in boiling water for 1 minute, then remove the meat from the shells and slice into thin pieces.
4. In a separate pan, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1-2 minutes.
5. Add the sliced abalones to the pan and cook for 2-3 minutes, until slightly browned and aromatic.
6. Transfer the cooked rice along with its liquid to the pan with the abalones. Stir well to combine all the ingredients.
7. Add soy sauce and salt to taste, stirring to incorporate. Cook for an additional 5 minutes, allowing the flavors to meld together.
8. Serve the Jeonbok Juk hot, garnished with chopped scallions and seaweed if desired. Enjoy this creamy, savory porridge as a comforting meal.