Jeon bok jook (Rice porridge with abalone)
serves 6 

Wash rice, soak in water for 30 minutes, drain.

Insert the knife on the bottom of abalone, slice out carefully.
You can use black gall bladder attached to the outside of abalone.
It tastes bitter, so I prefer remove it, but it is very nutritious.

Slice thinly, then cut into very small pieces.

Heat pan, add abalone and sesame oil, saute for 2-3 minutes.
Add rice, stir, cover with 10 cups of water, stir and make sure nothing sticks to the bottom.

Bring to a boil, reduce to simmer, don't stir too much.
Stirring makes the porridge gummy, so leave as it is until the rice absorbs most of the water.
It will take about an hour to finish the porridge.
Stir if the rice sticks to the bottom.
Add more water if needed until rice loose it's shape and get mush.

Serve with soy sauce.