Chef Ryu Soo-young’s Luxurious Abalone Liver Porridge
Pyeonstaurant Master Ryu Soo-young’s Secret: Rich and Flavorful Abalone Liver Porridge
From acting to cooking, Ryu Soo-young is a true multi-talented star! On ‘Pyeonstaurant’, he presents his third abalone dish: a deeply flavorful and exquisite abalone liver porridge. Perfect for special occasions or when you need to revive your appetite, this recipe will help you create a sophisticated and satisfying meal.
Porridge Ingredients- 6 tablespoons fresh abalone liver
- 1.5 cups soaked rice (rice soaked in cold water for over 30 minutes)
- 1.5 liters fresh water
- 1 tablespoon fish sauce (optional, for added umami)
- A drizzle of sesame oil
- A sprinkle of toasted sesame seeds
- 3 fresh eggs
Cooking Instructions
Step 1
In a deep pot, add a generous amount of sesame oil and heat over medium heat. Add the prepared fresh abalone liver and sauté until fragrant. Once the abalone liver breaks down and releases its savory aroma, add the pre-soaked rice and stir-fry until the grains become translucent. Stir-frying the rice beforehand will result in a fluffier and more delicious porridge.
Step 2
Pour 500ml of fresh water into the pot with the sautéed rice and abalone liver. Bring to a boil over high heat, stirring occasionally with a spatula to prevent the rice from clumping.
Step 3
Once the mixture comes to a boil, reduce the heat to medium-low. Gradually add the remaining 1 liter of water (in two 500ml portions) while stirring. Adding water in stages helps control the porridge’s consistency and prevents the rice from becoming mushy, ensuring a smooth yet slightly textured porridge. Simmer gently for about 15-20 minutes, or until the rice grains are tender.
Step 4
As the porridge nears completion, prepare the 3 fresh eggs. Reduce the heat to very low and cover the pot with a lid. Cooking on very low heat with the lid on allows the egg whites to cook gently, creating a moist texture that’s almost like they’re just barely cooked. The yolks remain intact, adding to the visually appealing presentation.
Step 5
Serve the meticulously cooked abalone liver porridge in warm bowls. Optionally, garnish with thinly sliced fresh abalone sashimi and a sprinkle of toasted sesame seeds for extra flavor and texture. A drizzle of fish sauce can be added to taste for a deeper umami flavor. This completes your chef-worthy abalone liver porridge.
