Abalone Pot Rice ( 전복솥밥, Jcheckbox_sotbap )

For the rice

1. Wash the rice several times in cold water, rubbing it gently between your hands, until the water runs mostly clear.

2. Soak the rice in cold water for at least 1 hour until opaque, then drain thoroughly.

   Then 60 min of waiting

3. Soak the dried miyeok in cold water until fully expanded, 10 minutes.

   Then 10 min of waiting

4. Wash the abalone thoroughly with a brush under cold running water.

5. Slide the back of a spoon into the pointed end of the abalone shell, working it beneath the flesh to separate the muscle from the shell without tearing the gut pouch.

   Be gentle near the gut pouch; breaking it will lose the flavorful innards.

6. Peel the intestine gently away from the abalone flesh and trim off the dark green sand bag at the end.

7. Cut off and discard the red mouth and teeth from the front of each abalone.

8. Rinse the abalone flesh and intestines separately under cold water until clean.

9. Drain the soaked miyeok, squeeze out excess water, chop finely, and mix with 1 tsp soy sauce and 1 tsp sesame oil.

10. Score the surface of the abalone flesh in a crosshatch pattern, then slice thinly.

11. Finely mince the abalone intestines.

12. Heat a heavy stone pot or thick-bottomed pot over medium heat for 5 minutes.

13. Add 1 tbsp sesame oil and the minced garlic to the pot, stirring for 30 seconds until fragrant.

14. Add the minced abalone intestines and season miyeok to the pot and stir-fry over medium heat for 1 minute.

15. Add the drained rice and stir-fry until the grains become slightly translucent, 2–3 minutes.

16. Pour in 3/4 cup water, stir once, lower the heat to medium-low, cover, and cook for 7 minutes.

    Then 7 min of waiting

17. Stir in 2 tsp soy sauce, place the butter and sliced abalone on top of the rice, cover again, and cook over very low heat for 5 minutes.

    Then 5 min of waiting

18. Remove from the heat, make a small well in the center of the rice, and crack the egg into it.

19. Top with the chopped green onions and ground sesame seeds, then cover and let stand for 2 minutes so the egg and abalone finish cooking in the residual steam.

    Then 2 min of waiting

To serve

20. Mix the egg yolk, butter, abalone, and rice together thoroughly at the table and scoop into individual bowls to serve.

21. Pour 1 cup of boiling water into the crispy scorched rice (nurungji) left at the bottom of the pot, cover, and let sit for 5 minutes to enjoy as a savory finale.

    Then 5 min of waiting