Warm your belly and soul with this hearty yet comforting Korean dish. Boiled Short-grain rice creates a unique milky consistency that goes best with seafood. Perfect for lazy weekend mornings or when you're simply craving something warm!
Tip: Canned Abalones too costly or extravagant? Use Canned Limpets or Razor Clams instead!
Prep Time: 45 mins | Cooking Time: 25 - 30 mins | Serves 2 pax
Ingredients
1 Can of Abalones/ Limpets (Drained Weight approx 140g) *see image below*
1 Cup Brine from the Canned Abalones/ Limpets
1 Cup Korean Short-grain Rice - Soak in water for 40 mins before using
4 Tbsp Sesame Oil
2 Cloves of Garlic
1 Stalk of Green Onion or Leek, Chopped
1/2 Tbsp Korean Red Chili Flakes or “Gochugaru” - Optional
4 Cups Boiling Water
1 Tsp Salt
1/4 Tsp Ground White Pepper
1 - 2 Packets of Korean Seaweed, Crushed
1 Tbsp Roasted Sesame Seeds - Optional
Directions
Soak uncooked rice in water for 40 mins and drain. Set aside.
In the meantime, chop up the garlic, green onion and the abalones/ limpets. Set aside 1 cup of the brine from the canned abalones.
Add 2 Tbsp of Sesame Oil to a pot and stir fry garlic, green onion and Gochugaru (Optional). Then, add in the abalones/ limpets and rice and fry for 5 mins.
Add in salt, 1 cup of brine and 4 cups of water and boil the congee mix on medium heat for 18 - 20 minutes, stirring from time to time. (Note: Add another cup of water if your prefer your congee more diluted)
Remove from heat and drizzle remaining sesame oil, crushed seaweed and sesame seeds on congee.
Ready to serve!
Enjoy!
Signing off, Cher
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