The Easiest Way to Make Pot Rice in the World (feat. Abalone) | Abalone Pot Rice

Rinse the abalone under running water and scrub it clean with a brush until the edges turn white.

Prepare a pot and fill it with enough water to submerge the abalone. Place it on high heat to bring the water to a boil.

Once the water is boiling vigorously, add the cleaned abalone and blanch for 1 to 1.5 minutes (up to 2-3 minutes is fine if you forget the timing).

Remove the abalone from the boiling water and immediately place it in cold water to cool down for easier handling.

Using a spoon, insert it between the shell and flesh at the thinnest part to separate the abalone meat from the shell.

Use scissors to cut around the innards of the abalone to separate them from the meat. Remove the 'teeth' or hard part by pressing with your hand or cutting with scissors.

Rinse the abalone meat lightly in cold water to clean it.

Place the abalone meat with the inner side up, make two long cuts, and then slice diagonally into pieces about 0.4 cm thick.

Cut the abalone innards into bite-sized pieces for later use in the dish.

Chop the onion into small pieces, about 0.5 cm squares.

Slice the green onion and Cheongyang chili peppers lengthwise, then chop them into 0.3 cm thick pieces.

Grind whole sesame seeds into sesame salt using a mortar and pestle. If a mortar is unavailable, place sesame seeds in a bag and crush them with a sauce bottle.

In a bowl, combine the chopped onion, green onion, Cheongyang chili peppers, soy sauce, minced garlic, brown sugar, and ground sesame seeds. Mix well to create the sauce.

Slice the green onion for the pot rice lengthwise, then cut into 0.4 cm thick pieces.

Heat a frying pan over medium heat, add cooking oil and 1 tbsp of sesame oil, then add the sliced green onion, abalone meat, and innards. Stir-fry until the green onion softens.

Spread cooked rice evenly in a pot without pressing it down too hard.

Drizzle 1 tbsp of sesame oil over the rice in a circular motion.

Place the stir-fried abalone, innards, and green onion evenly on top of the rice.

Cover the pot with a lid, place it on low heat, and cook for about 5-6 minutes to allow the rice to form a slight crust at the bottom. Ensure the heat is low to steam the rice with its own moisture.

After cooking, open the lid, mix the rice and abalone mixture, and drizzle the prepared sauce over it generously. Mix well to combine all flavors.