Savory Sea Snail Porridge (Sora Juk)
A Heartwarming and Flavorful Sea Snail Porridge
A quick and nutritious sea snail porridge packed with fresh vegetables. Perfect for a light yet satisfying meal.
Main Ingredients
- Fresh sea snails (cleaned, guts removed)
- Carrots (finely diced), appropriate amount
- Onion (finely diced), appropriate amount
- Zucchini (finely diced), appropriate amount
- Cooked rice or leftover rice (about 1 bowl)
Seasoning
- Sesame oil, 1 tablespoon
- Roasted salt (for seasoning)
- Fish sauce (anchovy or sand lance), 1 teaspoon (for added umami)
- Sesame oil, 1 tablespoon
- Roasted salt (for seasoning)
- Fish sauce (anchovy or sand lance), 1 teaspoon (for added umami)
Cooking Instructions
Step 1
First, wash and peel the carrots, onion, and zucchini. Dice them very finely so they cook evenly and provide a pleasant texture. Pre-dicing the vegetables ensures they soften nicely when cooked.
Step 2
Thoroughly clean the fresh sea snails, removing the innards and shells. Rinse them under running water and pat dry. Finely chop the sea snails, similar to how you diced the vegetables. Chopping them small allows them to blend well with the rice grains for a tender bite.
Step 3
In a wide pot or pan, add 1 tablespoon of sesame oil and 1 teaspoon of fish sauce. The fish sauce will enhance the savory notes of the sea snails and vegetables as they cook, adding a deeper flavor profile to the porridge.
Step 4
Add the diced vegetables (carrots, onion, zucchini) and the chopped sea snails to the pot. Stir-fry over medium-low heat for about 2-3 minutes, being careful not to burn them. It’s important to stir-fry until the vegetables soften slightly and any raw smell from the sea snails dissipates.
Step 5
Once the vegetables and sea snails are somewhat sautéed, add the cooked rice or the bowl of rice. Stir and cook together for another 1-2 minutes, allowing the rice grains to get coated with the seasonings and other ingredients. Pre-frying the rice makes the porridge more fragrant and delicious.
Step 6
Pour in 500ml of water (or broth, if you prefer) into the pot with the sautéed ingredients. Adjust the amount of liquid based on the quantity of rice and your desired porridge consistency. Bring to a boil over high heat, then reduce to medium-low once it starts bubbling.
Step 7
Continue to simmer over medium-low heat, stirring frequently to prevent sticking, until the rice grains have broken down and the porridge has thickened to your liking. Once the rice is tender and the porridge is creamy, taste it and season with roasted salt as needed. Enjoy this comforting porridge while it’s warm!
