Rice Dishes

Seaweed & Abalone Porridge

Name: Seaweed & Abalone Porridge
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100 g Abalone; 70 g Glutinous rice; 25 g Carrot; 10×10 cm piece Dried kelp (dasima); 3 g Dried cut seaweed (miyeok); 15 g Sesame oil; 5 g Black sesame seeds; 300 g Water

미역전복죽

Sticky rice sautéed with minced abalone innards in sesame oil and simmered in a broth made from the abalone shells, kelp and seaweed, finished with carrot and black sesame. The shells give a savory saltiness, so no extra seasoning is needed.

40mPrep

30mCook

2Servings

MediumLevel

🧺 Korean ingredients in this recipe

Clams & ShellfishClams, mussels, oysters and abalone for clean, savory broths
Glutinous Rice & Rice FloursSticky rice and rice flours for porridge, pancakes and sweets 🛒 Shop on Amazon
Dried Kelp (Dasima)Kelp for clean, savory broth 🛒 Shop on Amazon
Seaweed (Miyeok, Gim & More)Miyeok, gim, hijiki and other seaweeds 🛒 Shop on Amazon
Sesame Oil & Sesame SeedsThe nutty finishing touch of Korean food 🛒 Shop on Amazon

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📘 Cooking basics for this recipe

📝 Step-by-Step Instructions

Clean the abalone and separate the innards.

Mince the innards with a knife.

Finely chop the carrot and abalone meat.

Simmer the abalone shells and kelp in 300 g of water to make a broth.

Add the seaweed to the broth and simmer.

Sauté the minced innards and soaked rice in sesame oil, add the seaweed broth and cook into porridge with the abalone. Finish with the carrot and black sesame.

📊 Nutrition Facts (per serving)

247.9Calories (kcal)

48.3 gCarbs

4.9 gProtein

3.9 gFat

140.9 mgSodium

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

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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.