Rice Dishes

Abalone Innards Rice

Name: Abalone Innards Rice
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100 g Abalone; 25 g Cocktail shrimp; 25 g Clam meat; 15 g Carrot; 25 g Lotus root; 25 g Kabocha squash; 50 g Glutinous rice; 7 g Minced garlic; 15 g Sesame oil; 15 g Soju; 1 g White pepper; 15 g Garlic oil

전복내장밥

Sticky rice cooked with abalone innards blended with soju, sautéed with diced abalone, shrimp, clams, lotus root, carrot and kabocha. The soju removes fishiness from the innards, and lotus root and kabocha help flush out sodium while adding texture.

📝 Step-by-Step Instructions

Clean and cut the abalone, and blend the innards with the soju.

Mix the sesame oil and garlic oil and sauté the soaked rice.

Dice the lotus root, carrot and kabocha and sauté each separately.

Dice the abalone and sauté briefly with the shrimp, clam meat and garlic.

Sauté the blended innards in the oil, add the rice and stir-fry, then add the vegetables and water and cook the rice.

Finally fold in the shrimp, clams and abalone, season with white pepper and serve.

📊 Nutrition Facts (per serving)

279.8Calories (kcal)

42.8 gCarbs

12.7 gProtein

6.4 gFat

183.8 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.