Seaweed and Abalone Porridge (Miyeok Jeonbok Juk)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Clean the abalone and separate it from the innards.
2. Chop the innards with a knife.
3. Finely chop the carrot and abalone meat.
4. Make a broth with the abalone shells and kelp in 300 g of water.
5. Add the seaweed to the finished broth and boil.
6. Stir-fry the chopped innards and soaked glutinous rice in sesame oil, add the seaweed soup, and boil further to make porridge. Finish with the chopped carrot and black sesame seeds.