Korean Abalone Porridge

Instructions

1. Prepare the abalone
   Clean the abalone thoroughly, removing the viscera and black edges. Slice the meat thinly and reserve any juices. If using canned abalone, drain and slice, reserving the liquid to add to the porridge later.
2. Prepare the rice
   Rinse the rice in cold water until the water runs clear, then soak for 30 minutes. Drain well. In a food processor, pulse the rice a few times until the grains are broken into smaller pieces but not completely ground.
3. Sauté the abalone
   Heat vegetable oil in a pot over medium heat. Add the sliced abalone and garlic, sautéing for about 2 minutes until the abalone starts to become tender. Be careful not to overcook as it will toughen the meat.
4. Cook the porridge
   Add the broken rice to the pot with the abalone. Pour in the water or stock and bring to a boil. Reduce heat to low, cover partially, and simmer for about 30 minutes, stirring occasionally to prevent sticking.
5. Finish the porridge
   Once the rice has broken down and the porridge has thickened, stir in the sesame oil, chopped green onion, salt, and white pepper. Adjust seasoning to taste. The porridge should have a creamy consistency; add more water if it's too thick.
6. Serve and garnish
   Ladle the hot porridge into serving bowls. Garnish with additional chopped green onions, toasted pine nuts, and strips of roasted seaweed. Serve immediately while hot.