🥣 Jeju abalone porridge

by ~Nisa at Flickr · CC BY-SA 2.0

Rice porridge cooked with abalone and its liver, which gives it a distinctive green tint.

The haenyeo — Jeju's women divers — collect abalone without air tanks, and this porridge uses the whole animal: the flesh sliced in, the liver stirred through to give the pale green colour and a deep taste of the sea. It is what you serve to the ill and the elderly, and what visitors eat for breakfast on the island.

Flavour: Gently rich, deeply of the sea

Ingredients

Abalone
Rice
Sesame oil
Abalone liver
Salt