Chef Cha Ye-ryun’s Teppan Abalone Porridge with Crispy Perilla Flakes
A Special Recipe for ‘Convenience Store Restaurant’ Fans: Chef Cha Ye-ryun’s Hearty Teppan Abalone Porridge and Savory Perilla Flakes
Recreate Chef Cha Ye-ryun’s signature Teppan Abalone Porridge, a dish lovingly prepared for her husband Joo Sang-wook on the popular show ‘Convenience Store Restaurant.’ This recipe features a rich, flavorful abalone porridge with a delightful crispy perilla flake topping that adds a unique savory note.
Abalone Innards Porridge- 3 fresh abalones
- 5 abalone innards (cleaned)
- 1 cup glutinous rice (soaked for over 2 hours)
- 4 cups water
- 2 tablespoons sesame oil
- Perilla flakes for garnish
- A pinch of sesame seeds
Making Crispy Perilla Flakes- 60 perilla leaves
- 1 tablespoon olive oil
- 1/2 tablespoon sugar
- 1/2 tablespoon salt
- 60 perilla leaves
- 1 tablespoon olive oil
- 1/2 tablespoon sugar
- 1/2 tablespoon salt
Cooking Instructions
Step 1
First, drain the glutinous rice that has been soaked for at least 2 hours. Heat 2 tablespoons of sesame oil in a pot over medium-low heat and stir-fry the soaked glutinous rice for 2-3 minutes until the grains become slightly translucent. Add the cleaned abalone innards and continue to stir-fry together. This step helps to remove any gaminess from the innards and builds a savory base.
Step 2
Once the rice and innards are well-stirred, pour in 4 cups of water and bring to a boil over high heat. Reduce the heat to medium-low and simmer for about 15-20 minutes, allowing the glutinous rice to break down and thicken into a porridge consistency. When the rice is soft and the porridge has reached your desired thickness, add the sliced abalone meat and cook for another 5 minutes to retain its fresh texture.
Step 3
While the porridge is simmering, prepare the perilla flakes. Wash the 60 perilla leaves thoroughly and pat them completely dry. Slice them lengthwise into strips about 0.5 cm thick. For extra crispiness, you can gently press the sliced leaves with paper towels to remove any excess moisture.
Step 4
Heat 1 tablespoon of olive oil in a wide frying pan or on a griddle over medium heat. Add the sliced perilla leaves and gently stir and loosen them with chopsticks as they cook. It’s important to cook them until they become slightly wilted and start to crisp up.
Step 5
When the perilla leaves are becoming crispy, quickly mix in 1/2 tablespoon of sugar and 1/2 tablespoon of salt. Stir-fry them like you would ‘gim-jaban’ (seasoned seaweed flakes), being careful not to burn them, to create delicious, crispy perilla flakes. Transfer the cooked perilla flakes to a separate plate to cool.
Step 6
Now, it’s time to finish the abalone porridge on a ‘teppan’ (griddle) or heavy-bottomed pan. Transfer the cooked porridge to a wide frying pan or griddle and cook over medium-low heat. The key is to let it simmer gently for about 5-7 minutes, allowing a delicious crispy layer of rice (nurungji) to form at the bottom. This toasted rice adds a wonderful nutty flavor.
Step 7
Once a satisfactory nurungji has formed, carefully transfer the teppan abalone porridge to a serving bowl. Generously sprinkle the prepared crispy perilla flakes over the top. Finish with a pinch of sesame seeds for garnish. This creates a beautifully presented dish that looks like it came from a restaurant. Enjoy it immediately while it’s warm for the best taste.
