Maangchi Abalone Pot Rice
Original creator's official video showing this dish.
Official cooking video · Maangchi · YOUTUBEAbalone and Seaweed Pot Rice (Jeonbok Sotbap), 2 Servings
A Korean pot-rice dish made with cleaned abalone, wakame, garlic and toasted sesame oil. This is distinct from abalone porridge; this home adaptation omits raw egg and abalone viscera.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse rice, soak in cold water for 1 hour and drain. Separately soak seaweed for 30 minutes, rinse, squeeze and chop.
- 02
Check that the abalone mouth and hard tooth are removed. Clean and slice thinly; keep its cutting board separate from vegetables.
- 03
Toss the seaweed with 1 tsp soy sauce and 1 tsp sesame oil.
- 04
Warm 1 tbsp sesame oil and garlic in a heavy pot over medium heat. Add seaweed and soaked rice, stirring for 2–3 minutes.
- 05
Add 3/4 cup water and the remaining 2 tsp soy sauce. Cover and cook about 7 minutes over medium heat, stirring the bottom once.
- 06
Spread butter and abalone over the rice, lower heat and cook for around 7 minutes longer. Cook abalone thoroughly and add a little water if the rice is still firm.
- 07
Turn off the heat, add green onions and sesame seeds, fluff from the bottom and serve hot. No raw egg is used.
Helpful source links
Before you cook
Abalone may cause mollusc allergy. Handle chilled seafood on a separate board and cook thoroughly. Check soy/wheat in soy sauce, milk in butter and sesame. Chill leftover rice within 2 hours; reheat until steaming hot.
Allergens: 연체동물(전복)/Molluscs/軟体動物, 대두/Soy/大豆, 밀(간장 제품 확인)/Wheat in soy sauce/小麦(しょうゆ), 우유(버터)/Milk/乳, 참깨/Sesame/ごま
Image & source credits
These illustrations stand in for food photos.
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