Abalone and Clam Rice with Springtime Perilla Seasoning Sauce
Easy and Healthy Abalone and Clam Rice Made in a Rice Cooker with a Special Seasoning Sauce!
We’ve created ‘Abalone Intestine Clam Rice’ using leftover abalone intestines and pre-cooked clams from making abalone pancakes during the Lunar New Year. While abalone intestines are commonly used for porridge, they’re less frequently incorporated into rice dishes. However, with perilla leaves (dalrae) being in season, we were inspired to make this rice dish to enjoy with a vibrant seasoning sauce. Adding the pre-cooked clams along with the rice resulted in an absolutely heavenly aroma as it cooked. Even plain white rice is delicious with just the perilla sauce, but mixing it with this abalone intestine clam rice is an experience far beyond imagination – it’s incredibly delicious! The combination of the rich umami from the abalone intestines, the chewy texture of the clams, and the fragrant perilla sauce creates a perfectly balanced and nourishing meal. Boost your immunity with this wholesome and tasty rice dish. Stay healthy always! ♡
Rice Ingredients
- Abalone intestines 1 cup (cleaned)
- Pre-cooked clams 2 cups (shelled and cleaned)
- Rice 4 cups
- Water (adjust according to rice cooker markings)
- Sesame oil 1 Tbsp
- Cooking wine (Cheongju) 1 Tbsp
Seasoning Sauce Ingredients
- Perilla leaves (Dalrae) (trimmed, washed, and chopped)
- Cheongyang chili peppers (seeds removed and finely minced)
- Fish sauce (or Korean soy sauce for soup) 2 Tbsp
- Soy sauce 1 Tbsp
- Minced garlic 1 Tbsp
- Chopped green onion 2 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp
- Perilla leaves (Dalrae) (trimmed, washed, and chopped)
- Cheongyang chili peppers (seeds removed and finely minced)
- Fish sauce (or Korean soy sauce for soup) 2 Tbsp
- Soy sauce 1 Tbsp
- Minced garlic 1 Tbsp
- Chopped green onion 2 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp
Cooking Instructions
Step 1
First, wash the 4 cups of rice thoroughly and let it soak for about 30 minutes. Soaking the rice beforehand helps it cook up fluffier and more delicious.
Step 2
Drain the soaked rice well. In a wok or pan, combine the drained rice, 1 cup of cleaned abalone intestines, 1 Tbsp of sesame oil, and 1 Tbsp of cooking wine (Cheongju). Stir-fry over medium heat for about 2-3 minutes until the rice grains become translucent. Stir-frying the rice helps create a fluffier texture and infuses it with the rich flavor of the abalone intestines.
Step 3
Transfer the stir-fried rice and abalone intestines to your rice cooker pot. Add water according to the usual amount you use for cooking rice, or slightly less for a firmer texture. Follow your rice cooker’s water level guide.
Step 4
Add the 2 cups of pre-cooked clams on top of the rice mixture. Close the lid and select the ‘quick cook’ or standard white rice setting on your rice cooker. A wonderful aroma will fill your kitchen as the rice cooks!
Step 5
While the rice is cooking, let’s prepare the perilla seasoning sauce. Trim the tough root ends off the fresh perilla leaves, wash them thoroughly, and chop them into about 1 cm lengths.
Step 6
Finely mince the Cheongyang chili peppers. If you prefer less heat, you can rinse the minced peppers under cold water and squeeze out excess moisture to reduce their spiciness.
Step 7
In a bowl, combine the chopped perilla leaves, minced chili peppers, 2 Tbsp of fish sauce (or soup soy sauce), 1 Tbsp of soy sauce, 2 Tbsp of chopped green onion, 1 Tbsp of sesame oil, and 1 Tbsp of toasted sesame seeds. Mix everything well to create a flavorful perilla seasoning sauce. Adjust the seasoning to your personal taste.
Step 8
Serve the piping hot abalone intestine clam rice in a bowl. Present the freshly made perilla seasoning sauce alongside. Mix the sauce into the rice and enjoy this delicious, wholesome dish!