Jeonbokjuk (Abalone Porridge)

Soak the short-grain rice in cold water for at least 30 minutes, then drain thoroughly.

Clean the abalone: scrub the shells with a stiff brush. Carefully remove the abalone meat from their shells using a spoon. Remove the internal organs (especially the black sac) and the small tooth from each abalone. Slice the abalone meat thinly.

In a large pot, heat the toasted sesame oil over medium heat. Add the sliced abalone meat and sauté for 2-3 minutes until slightly fragrant.