After two years spent attaining my Mastoral degree, I came back home to search for employment. I guess I also neglected our sisterly initiative regarding food as the last post "lame-o" by my sister clearly indicates.
So today, as I have some time on my hands, I am jotting down my quick training session with my mumsy so I do not forget her recipe (which she also learned from someone else I forgot...).
Abalone Porridge, Chun-Bok Jook 전복죽
Serving for 5-6
Ingredient:
-3 cups of rice washed and drained in water (1:2 ratio for rice: abalones)
-6 abalones
-4 Table spoons of sesame oil
-8-12 cups of Water (depends on how dense or mushy you want it to be; more water, the mushier)
-1 Table spoon of special sauce to get rid of the fishy scent (향신료)
-1 pinch of thick salt
Cooking Utensil:
-Deep Pot
-Large spoon to stir
1. Unshell the abalones, scratch out the dark moss-like dark spots around the wrinkled edges.
Save the guts and save in a separate bowl (good stuff! enhances taste), and add the special sauce to ameli
Throw away the orange part that connects the body and gut.
Cut 1/3 of the abalone flesh in wide and thin pieces so the eater knows the porridge is an abalone porridge.
Cut the rest of them in smaller pieces than the above; cut in some of the pieces into the bowl with guts.
2. High Heat: Heat the deep pot and pour the sesame oil, stir in abalone flesh and heat it a bit,
3. Medium Heat: Pour in rice and stir with abalone for 2 minutes
4. ": Pour in water, and the contents in the guts+flesh bowl and keep stirring for 15-20 minutes. Keep pouring in some water if needed.
5. Stir in salt
6. Serve with Kimchi, and dried seaweed on top for colorful display!
*Tip
If you plan to eat the rest for tomorrow, cook it less. This way, you can pour a lil' more water in and re-heat it the next day.
Are you happy unnie? :)
