Traditional Korean abalone porridge practice.
Cut the vegetables into the spare abalone and wash them. I use a toothbrush to dig up the meat and cut into thin slices. Do not throw the internal organs, use a food mixer to break the spare.
Stir the washed rice and abalone slices with sesame oil, then heat the water to start porridge. After the fire is boiled, turn to a small fire and add the broken abalone viscera. If you are afraid of cockroaches, you can't add it. In my experience, as long as the abalone is fresh, don't worry.
In addition to the leeks, stir-fry the vegetables with a little sesame oil and cook in a pot with porridge. Add porridge to the porridge and add salt and a little pepper to taste!
If you can, the porridge water can be used with kumbu soup. To do this: Cook the kelp and the dried fish for 20 minutes, throw away the kelp and the small fish and leave it for the soup.