Korean Rice Porridge (Juk) Hot Pot with Abalone

Rinse the short-grain rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the porridge from becoming too gluey.

In a large pot (or directly in your hot pot if it's safe for stovetop cooking), combine the rinsed rice and water. Add the dried kelp (if using) for extra flavor.

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer, covered, for about 20-25 minutes, stirring occasionally to prevent the rice from sticking to the bottom. The rice should start to break down and the mixture will thicken.

Remove the kelp.

Add the thinly sliced abalone and sesame oil to the porridge. Stir gently to combine.

Transfer the porridge to the hot pot. Turn on the hot pot to a low-medium setting to keep the porridge warm and gently simmering.

Season the porridge with soy sauce and salt to taste. Remember that abalone has a naturally salty flavor, so start with a small amount and adjust as needed.

Garnish with chopped green onion and roasted sesame seeds.

Serve the hot pot of Juk immediately. Guests can ladle the porridge into bowls and enjoy.