2 - 4
How to cook Korean Abalone Rice Congee
- 4 abalones
- 1 cup rice
- 3 tablespoons sesame oil
- 1 teaspoon salt
- 1 tablespoons fish sauce
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 sheet of roasted laver
- Soy sauce
- 7 cups water
- Wash rice, soak in water for 30 minutes, drain.
- Remove abalone meat from shells by running a thin-bladed knife around the inside edge of shell to shuck out meat; discard visceral parts without trimming off dark edges. Slice the abalone meat thinly, then cut into very small pieces.
- Heat pan, add minced garlic, abalone pieces and sesame oil, saute for 2-3 minutes. Add rice, cover with 7 cups of water, stir and make sure nothing sticks to the bottom.
- Bring to a boil, reduce to simmer, don't stir too much. Stirring makes the congee gummy, so leave as it is until the rice absorbs most of the water.
- It will take about an hour to finish the congee. Open the lid of the pot and add fish sauce and salt (the amount depends on your taste). Stir if the rice sticks to the bottom.
- Add more water if needed until rice loose it's shape and get mush.
- Ladle the Korean Abalone Rice Congee into a bowl and sprinkle the crushed roasted laver and chopped green onion over top. Serve with soy sauce.
The Korean name for the Abalone Rice Congee recipe is Jeonbok Jook or Jeonbokjuk
. Rice congee is a type of rice porridge that is eaten in many Asian countries.
This recipe for Korean Abalone Rice Congee serves/makes: 2 - 4
The Korean Abalone Rice Congee recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Abalone
Preparation Method: Soup/Stew