Description

OTTOGI Abalone Porridge 285g

Rice porridge, also known as ssaljuk in Korean, has been used for centuries. Commonly known as a staple “get well” dish to recover from illness, rice porridge is said to boast many nutritional benefits and be beneficial to digestion because of its soft texture, making it ideal for all ages. Abalone porridge, or jeonbokjuk in Korean, is popularly used for its nutritional benefits and once known as an elixir of life & immortality. Said to have dated back as far as 247BC, China, abalone is one of the most prized foods in Chinese culture and became an asset in old Korea, eaten only by the monarch and royal court.

Using high production standards and a careful selection of high fiber white rice, Ottogi provides an exceptional quality that you can taste. In combination with fresh, well-preserved abalone, this ready to go nutritious abalone rice porridge is packed with vitamin. Made from natural ingredients including mushroom and a variety of Korean vegetables that are free from harmful additives, simply serve hot or cold for a nutritious tasty snack or meal.

Made with fresh nutritious abalone & plenty of mushrooms, the Ottogi Abalone Rice Porridge is a perfect ready-to-go meal or for a sick day when you cannot cook. Our porridges contain protein and vegetables that will make you feel better. It is also great on the go meal when you are busy.

Royal Abalone Rice Porridge

• 2 OTTOGI Abalone Rice Porridge Cups
• 2 carrots
• 1 clove of garlic
• 1 spring onion
• 1 ts of OTTOGI Roasted Sesame
• 2 tbs OTTOGI Sesame Oil – inside OTTOGI Abalone Porridge cup.
• 1 tbs fish sauce
• 1/2 sheet of Sigol Roasted Seaweed with Olive Oil.

1. Dice the carrot and chop the spring onion and the garlic clove.
2. Heat a pot over medium fire and add 2 tbs of sesame oil.
3. Stir fry the garlic, spring onion and carrot for a minute.
4. Add the Ottogi Abalone Rice Porridge and stir for a few minutes.
5. Turn the heat to low and cover the pot with the lid. Let it cook for 5 min. Occasionally stir and add more water if needed so the rice won’t stick to the pan.
6. Add one 1 tbs of fish sauce and a pinch of salt.
7. Shred the Sigol Roasted Seaweed with Olive Oil by crashing it with your hand in a small plastic bag or using kitchen scissors.
8. The dish is ready to be served. Pour the porridge into a bowl and garnish with the remaining tuna, seaweed and sesame seeds.