Korean abalone porridge (jeonbokjuk)

By Maangchi · 60 min

Ingredients

Instructions

1. Rinse the rice, soak it in cold water for 2 hours, then drain it well.
2. Scrub the abalones under cold running water with a brush, then chop them and set aside on a plate with the chopped carrot (about ¼ cup), the 2 green onions and the 2 minced garlic cloves.
3. Heat a large pot over medium-high heat and add 2 tbsp sesame oil.
4. Add the minced garlic, abalone and carrot and stir for 30 seconds.
5. Add the drained rice and keep stirring for a few minutes, until the grains look half translucent.
6. Pour in 7 cups of water, lower the heat to low, cover and cook for about 30 minutes, stirring now and then so the rice does not stick to the bottom.
7. Off the heat, stir in 1 tbsp fish sauce and 1 tsp salt, adjusting to taste.
8. Toast the laver sheet, put it in a plastic bag and crush it by rubbing the bag.
9. Ladle the porridge into bowls and top with the crushed laver and chopped green onion.

Summarized from Maangchi's video. Watch it for the details.

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