전복죽 (Abalone Porridge)
재료: 전복 (Abalone), 키조개 (Pen shells), 쌀 (Rice), 참기름 (Sesame oil), 다진 마늘 (Minced garlic) · 조리시간 30분 · 485kcal · 약 9천원
재료
200g 전복 (Abalone), 200g 키조개 (Pen shells), 1컵 쌀 (Rice), 1큰술 참기름 (Sesame oil), 1큰술 다진 마늘 (Minced garlic), 0.25개 당근 (Carrot), 0.5대 대파 (Green onion), 1꼬집 소금 (Salt), 1장 김 (Seaweed paper), 100g 시금치 (Spinach), 1큰술 간장 (Soy sauce), 1큰술 식용유 (Cooking oil), 1큰술 액젓 (Fish sauce), 2개 계란 (Egg), 2큰술 밀가루 (Flour), 1개 고추 (Chili pepper), 1작은술 통깨 (Sesame seeds)
조리법
1. Visit the fish market to buy fresh abalones and pen shells. Choose large, wild-caught abalones if possible. The vendor can help shell the pen shells for you.
2. Clean the abalones by scrubbing them with salt and a paper towel or brush to remove impurities. Use a spoon to carefully detach the abalone meat from the shell. Separate the intestines and set aside.
3. Rinse the abalone meat under running water.
4. Slice the abalone meat thinly. For pen shells, remove the beard and other inedible parts, then rinse and slice them.
5. Prepare spinach namul: Boil water with a pinch of salt. Add spinach and blanch briefly until tender. Rinse with cold water and squeeze out excess water. Chop garlic and green onion. In a bowl, combine spinach, chopped garlic, chopped green onion, a pinch of chili pepper, sesame oil, and fish sauce. Mix well.
6. For abalone porridge: Heat sesame oil in a pot. Sauté minced garlic until fragrant. Add abalone intestines and stir-fry until cooked. Add soaked rice and stir-fry until the rice becomes translucent.
7. Add sliced abalone meat to the pot and stir-fry briefly. Pour in water, ensuring the rice is fully submerged. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is cooked and the porridge thickens.
8. Add chopped carrots and green onions to the porridge and cook for a few more minutes.
9. For pen shell jeon (pancakes): Slice pen shell scallops thinly. Coat them in flour, then dip in beaten egg. Fry in a pan with cooking oil until golden brown on both sides.
10. Toast seaweed paper over a flame until crispy. Crush it into flakes.
11. Serve the abalone porridge in bowls. Garnish with crushed seaweed flakes. Serve with spinach namul, pen shell jeon, and kimchi.
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