Chef Ryu Soo-young’s Abalone & Liver Fried Rice
MBN ‘Pyeonstorang’ Recipe: Abalone Fried Rice with Rich Liver Flavor
Introducing the second abalone dish from Ryu Soo-young, the ‘Cooking-dol’ known for his acting and culinary skills! This abalone fried rice is not meant to be mixed; instead, enjoy it spoonful by spoonful like a delicious Korean shaved ice dessert (bingsu). Experience the unique depth of flavor from fresh abalone and its savory inner organs.
Main Ingredients
- 3 abalones
- 1/4 carrot
- 1/4 yellow bell pepper
- 3 eggs
- 3 Tbsp abalone liver (innards)
- 1.5-2 bowls cooked rice
- Pinch of shredded seaweed (gim)
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the vegetables and abalone for the fried rice. Finely dice the carrot and yellow bell pepper into small, 3-5mm cubes so they retain a pleasant texture when cooked. Clean the abalones thoroughly, remove the hard mouthparts, and then cut them into bite-sized pieces, about 1-1.5 cm.
Step 2
Prepare the ingredients for the scrambled eggs. Crack 3 eggs into a large bowl. Add a pinch of salt (about 1/2 teaspoon) for seasoning the fried rice and whisk well. Set aside the 3 tablespoons of finely pureed abalone liver, ready to be mixed with the egg mixture.
Step 3
Begin making the fried rice. Heat 1 tablespoon of sesame oil in a pan over medium-low heat. Once the sesame oil is lightly shimmering, add the diced carrots and bell peppers and stir-fry for about 2-3 minutes until the vegetables soften and release their aroma. Next, add the sliced abalone and continue to stir-fry for another 1-2 minutes until the abalone turns opaque and is lightly cooked.
Step 4
Now it’s time to add the rice. Once the vegetables and abalone are well stir-fried, add 1.5 to 2 bowls of warm cooked rice. Use a spatula to gently break up any clumps of rice and stir-fry until it’s well combined with all the other ingredients. Continue to stir-fry for about 2-3 minutes until the rice grains become fluffy. Finally, season with salt and pepper to your taste.
Step 5
Make the soft scrambled eggs to accompany the fried rice. Heat a non-stick pan over low heat. Pour in the entire egg mixture (including the abalone liver) prepared in step 2. Using chopsticks or a spatula, gently stir and scrape the bottom of the pan to create soft, fluffy scrambled eggs. Be careful not to overcook; remove from heat while still moist.
Step 6
Transfer the finished fried rice onto a nice serving plate. Arrange the fried rice attractively in the center. Then, carefully place the soft scrambled eggs made in step 4 around the edges of the fried rice, creating a visually appealing presentation, almost like a flower.
Step 7
Finally, add toppings to enhance the nutty flavor and aroma. Sprinkle toasted sesame seeds over the fried rice and scrambled eggs. If desired, add a pinch of shredded seaweed for an extra layer of flavor and fragrance. Your Chef Ryu Soo-young’s special abalone liver fried rice is now complete. Enjoy!
