전복솥밥
Ingredients: rice, dried seaweed (miyeok), soy sauce, sesame oil, abalone · 30 min cook time · 315kcal · ~₩23,300
Ingredients
1cup rice, 10g dried seaweed (miyeok), 1teaspoon soy sauce, 1teaspoon sesame oil, 3medium abalone, 4cloves garlic, 3stalks green onion, 1tablespoon sesame seeds, 0.75cup water, 1tablespoon butter, 1개 egg
Instructions
1. Wash 1 cup of rice several times until the water runs clear. Soak the rice for at least 1 hour.
2. Soak 10g of dried seaweed in cold water until it expands.
3. Clean the abalone by scrubbing them with a brush under running water.
4. Separate the abalone meat from the shell using the back of a spoon. Gently separate the intestine from the meat. Remove the sandbag from the intestine and discard it. Remove the mouth (teeth) from the abalone meat.
5. Wash the abalone meat and intestine thoroughly under running water.
6. Drain the soaked seaweed and chop it into small pieces. Add 1 teaspoon of soy sauce and 1 teaspoon of sesame oil to the chopped seaweed and mix well.
7. Slice the abalone meat into bite-sized pieces. Mince the abalone intestine.
8. Grind 1 tablespoon of sesame seeds. Mince 4 garlic cloves. Chop 3 green onion stalks.
9. Heat a stone pot for 5 minutes. Add 1 tablespoon of sesame oil and minced garlic. Stir-fry until fragrant. Add the minced abalone intestine and seasoned seaweed. Stir-fry for a few minutes.
10. Add the drained rice to the pot and stir until slightly translucent. Add 3/4 cup of water and bring to a boil. Reduce heat to medium, cover, and cook for 7 minutes.
11. After 7 minutes, open the lid and stir the rice. Add 2 teaspoons of soy sauce and stir again. Add 1 tablespoon of butter and the sliced abalone meat. Spread them evenly over the rice. Cover and cook on very low heat for 5 minutes.
12. Turn off the heat. Crack one egg into the center of the rice. Sprinkle with chopped green onion and ground sesame seeds. Cover and let it sit for 5 minutes to allow the egg to cook with the residual heat.
13. Serve the abalone sotbap with side dishes like cucumber salad (oi-muchim), fermented squid (ojingeo-jeot), stir-fried dried anchovies and walnuts, and kimchi.
14. After serving the rice, add water to the remaining scorched rice in the pot to make nurungji (scorched rice soup).
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