korean

Abalone Sotbap (Abalone Pot Rice)

Name: Abalone Sotbap (Abalone Pot Rice)
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: korean
Ingredients: 1 cup Short-grain rice; 10 g Dried miyeok (seaweed); 3 piece Abalone (medium size); 4 tsp Sesame oil; 4 clove Garlic; 3 tsp Soy sauce; 1 tbsp Butter; 3 stalk Green onion; 1 tbsp Toasted sesame seeds (ground); 1 piece Egg; 0.75 cup Water

A traditional Korean dish featuring abalone cooked with rice in a stone pot, resulting in a savory and nutritious meal. The abalone is cleaned, prepared, and cooked with seaweed, garlic, and sesame oil, then topped with butter, green onion, and a raw egg yolk for a rich finish. The crispy scorched rice at the bottom of the pot can be enjoyed as nurungji.

1h 30m 2 servingsMaangchi Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

450

Calories

25g

Protein

50g

Carbs

18g

Fat

Scale recipe

2 servings

Original recipe

Ingredients11 items

Produce

🧄Garlic4 clove

🧅Green onion3 stalk

Seafood

🐚Abalone (medium size)3 piece

Dairy

🧈Butter1 tbsp

🥚Egg1 piece

Pantry

🍚Short-grain rice1 cup

🌿Dried miyeok (seaweed)10 g

🍶Sesame oil4 tsp

醤油Soy sauce3 tsp

Spices

🌰Toasted sesame seeds (ground)1 tbsp

Beverages

💧Water¾ cup

Instructions

1
Wash 1 cup of short-grain rice several times until the water runs mostly clear. Soak the rice in fresh water for at least 1 hour.
60:00 timer
2
Soak 10g of dried miyeok (seaweed) in cold water for about 10-15 minutes until it expands and softens. Drain the water, rinse the seaweed, and squeeze out excess water. Chop the rehydrated seaweed into small pieces.
15:00 timer
3
Season the chopped seaweed with 1 tsp soy sauce and 1 tsp sesame oil. Mix well and set aside to marinate.
4
Clean the abalone: scrub the shells thoroughly with a brush under running water. Using the back of a spoon, carefully slide it between the abalone flesh and the shell to detach the abalone. Gently separate the abalone from its shell.
5
Locate the abalone intestine (the dark, bulging part) and gently separate it from the flesh. Carefully cut off the sandbag from the intestine. Also, remove the mouth/teeth part from the abalone flesh. Rinse both the abalone flesh and intestine under running water until clean.
6
Finely mince the cleaned abalone intestine. Slice the abalone flesh into thin, bite-sized pieces, scoring them if desired for tenderness.
7
Mince 4 cloves of garlic and chop 3 stalks of green onion. Grind 1 tbsp of toasted sesame seeds using a mortar and pestle or a small grinder.
8
Heat a stone pot (or a heavy-bottomed pot) over medium heat for about 5 minutes. Add 1 tbsp of sesame oil, then add the minced garlic and stir-fry for a minute until fragrant.
9
Add the minced abalone intestine and the seasoned miyeok (seaweed) to the pot. Stir-fry for a few minutes.
10
Drain the soaked rice and add it to the pot. Stir-fry the rice with the other ingredients until it becomes slightly translucent (a few minutes).
11
Pour in 3/4 cup of water and add 2 tsp of soy sauce. Stir everything together, then cover the pot. Reduce the heat to medium-low and cook for 7 minutes.
7:00 timer
12
After 7 minutes, open the lid. Add the sliced abalone flesh and 1 tbsp of butter on top of the rice. Spread them evenly. Cover the pot again, reduce the heat to very low, and cook for another 5 minutes.
5:00 timer
13
Turn off the heat. Crack 1 egg into the center of the rice. Sprinkle with chopped green onion and ground toasted sesame seeds. Cover the pot and let it rest for 5 minutes to allow the egg to cook gently from the residual heat.
5:00 timer
14
Serve the abalone sotbap directly from the stone pot, mixing the egg yolk into the hot rice. Enjoy immediately, optionally with Korean side dishes.
15
For nurungji (scorched rice), after serving the main portion, add a small amount of water (about 1/4 cup) to the remaining rice stuck to the bottom of the hot stone pot. Cover and let it simmer for a few minutes until the rice softens and forms a crispy crust.

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