Honestly the only fresh abalone I tasted was in a porridge when I visited Myeongdong, South Korea two years ago. It was in a place aptly called The Congee House and it was just a stone’s throw away from where we stayed so it was comforting to know that I can always have lugaw (Filipino for congee) nearby especially during winter time.
This is my version.
It was no surprise that the first time we ate at that place, there was another group of (yes, you’ve guessed it) seasoned Filipino travelers who gave us the reco to order the jeonbokjuk or their specialty abalone rice porridge 🥣. It was really good and tasty especially if you eat it with their usual
pickled vegetable sides. No wonder it is considered as the King of Porridge in Korea and The Congee Place, rated as 4 stars in Trip Advisor.
So fast forward today. Actually days ago, that I attempted to recreate this at home using frozen abalones that i got from @Landersph. I have no idea where to get fresh ones. Canned abalones are also good to try but I bet there is nothing as good as the fresh ones. For the stock, I used frozen vegetable stock that I made months ago. You can use chicken/beef/pork stock too.
You will need:
•scallions
•garlic
•carrots
•ginger
•abalone
•japanese or plain uncooked rice
•vegetable stock
•fish sauce
•pepper
•sesame oil
•furikake (optional)
•dried seaweed/nori/hoti
Comments and Suggestions are welcome. 🙏
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