I’m a HUGE fan of seafood so I’ve been on the lookout for one that was yummy and easy to make (and also inexpensive). Naturally when I saw Maangchi’s latest recipe I had to try it for myself and share. So I’ll be inviting a friend over to try it with me this week. In the meantime I thought I’d share Maangchi’s video recipe and photos until I have some of my own to share.
Take 1 frozen pollock fillet (about 200 grams’ worth) out of the package, rinse it in cold water, and set aside for 20 minutes.
Slice it into pieces at a 45 degree angle. You should get 8-9 pieces that are ⅛ inch thick x 2 inches x 3 inches.
Sprinkle a few pinches of salt and a bit of ground black pepper over the slices.
Place ⅓ cup of flour in a bowl. Add the fish slices and mix by hand to coat them with flour.
Beat 2 eggs in a small bowl with a few pinches of salt.
Heat up a non-stick pan over medium high heat.
Add 1-2 tbs canola oil to the pan. Dip each pollock slice in the beaten egg and place it onto the heated pan.
Lower the heat and cook for 1 minute. turn it over with a spatula and cook 1 more minute. Add more oil if needed, and put more egg mixture on top of each slice if you want to make it yellower.
Serve hot, warm, or cool.
To make a fast dipping sauce, mix 1 tbs of soy sauce and 1/2 tbs vinegar in a bowl
So as I was looking for the Kimchi recipe I saw another one by Maagchi that drew my attention. In part because Abalone is a funny word and also because I’ve never had porridge in my life. I feel that it’s important to know what a food tastes like before you try and make it for yourself, so, I must find a restaurant that serves it and have a taste. In my experience, if you don’t know what a food is supposed to taste like, you’ve lost half the battle . Now off to finding a place that made Abalone Porridge…once that’s done I can make it for myself and post the results.
date: 10/15/11….really late at night
Some time around 5PM:
Omo…I’m so stuffed I don’t know how I managed to make up the stairs! Okay I ate Abalone porridge 3 times today and I’m very confident I know how its supposed to taste…Oh no!! I’m too stuffed to taste the recipe once I finish. Heeheeee its time for some friends! I’ll be back with the final results tonight.
Some time around 10PM:
Ooh yeah Maachgi did not let me down! This is one hell of a yummy dish. If I hadn’t been so full I probably would have had 3 bowls myself. Instead my friend Cindy and Jessica helped me taste test. They gave this 4 thumb’s up!
The beautiful Maagchi with yet another marvelous recipe!
You can replace abalone in this recipe with mussels, clams, shrimp, or even ground beef, but abalone porridge is the king of porridge!
When to make this precious porridge?
For yourself! You’re the most important person in the world!
For someone you love. They could be your parents, parents-in-law, spouse, girlfriend, boyfriend, or of course your children.
For someone special in your life who’s recovering from an illness.
Makes 2-3 servings.
Ingredients:
2 small size abalones (1 cup worth), 1 cup of rice, 7 cups of water, 2 tbsp. sesame oil, 1 tsp. salt, 1tbs fish sauce, 2 cloves of garlic, 2 green onions, ¼ cup of chopped carrot, and 1 sheet of roasted laver.
Directions:
Wash 1 cup of rice and soak it in cold water for 2 hours. Drain it through a strainer.
Clean up the abalones using a brush in cold running water. Chop it up and put it on a plate.
Chop some carrot (about ¼ cup), 2 green onions, and put it on the plate.
Mince 2 cloves of garlic and put it on the plate.
Heat a large pot over medium high heat. Add 2 tbsp. sesame oil.
Add the minced garlic, abalone, and chopped carrot to the pot. Stir it for 30 seconds.
Add the soaked rice to the pot. Keep stirring for a few minutes until the grains of rice look half translucent.
Pour 7 cups of water into the pot and lower the heat to low heat. Close the lid and cook it for about 30 minutes.*tip: Every now and then open the lid and stir the porridge so the rice doesn’t burn on the bottom the pot
Open the lid of the pot and add 1 tbsp. fish sauce and 1 tsp. salt (the amount depends on your taste).
Roast a sheet of laver and put it in a plastic bag. Crush it by rubbing the plastic bag.
To serve, ladle the porridge into a bowl and sprinkle the crushed roasted laver and chopped green onion over top.
Korean Delights 