Abalone Porridge by Mr.park

                                                        Abalone Porridge

Ingredient

abalones, 2 cups soaked rice, 10 cups water, 1/2 tbsp minced garlic, 90 g carrot
Spices :
2 tbsp sesame oil, 1 tbsp refined rice wine, 1/2 green onion, 1/2 tsp salt, 2 jujubes, 1 tsp sesame seeds, 1 tsp dried laver pieces, 1 small green onion

Method

1.

Clean the top of the abalone flesh thoroughly with salt and remove the shell with a spoon.

2.

Tear off the entrails carefully from the flesh and chop them. Cut the abalone flesh into thin slices, retaining the shape.

3.

Julienne the carrot and chop the strips into small pieces. Likewise chop the white top of the green onion.

4.

Pour sesame oil in a pot; add minced garlic, carrots and green onion pieces and stir-fry for about 1-2 minutes until the carrot pieces become transparent. Then add soaked rice and continue to stir-fry

5.

Add the abalone slices and the entrails and stir-fry them for about 1-2 minutes. Pour in water, five times the amount of rice, and refined rice wine.

6.

Simmer for about 30 minutes on medium heat until the rice is softened. Add more water, if necessary.

7.

Toast the dried laver and tear it into small pieces by hand.

8.

Briefly grind the roasted sesame seeds in a blender.

9.

Chop the small green onions and dip into water to rid them of the overpowering flavor.

10.

Seed the jujubes lengthwise and roll them up. Cut across into swirled rounds.

11.

Ladle the finished jeonbokjuk into a bowl and top with garnish.

           

                                                         201211978    Mr.Park