Jeonbok juk

Step 1: Rinse 5 ½ oz short-grain white rice until the water runs nearly clear, then cover with cold water and soak for 30 minutes while you clean the abalone. Drain well in a sieve.

Step 2: To clean live 4 abalone, scrub the dark flesh and the shell with a stiff brush and a little salt under cold water, until the black slime comes off. Slide a metal spoon between the shell and the flesh from the thin end and lever the abalone out in one piece.

Step 3: Cut away the guts (the curved yellow-green or brown sac) and keep them if they look fresh. Cut off the hard mouth and teeth at the narrow end and throw them away. If you're using frozen cleaned abalone, start at the next step.

Step 4: Slice the abalone flesh thinly. Chop the guts finely, or press them through a sieve, for a smoother porridge.

Step 5: Heat 2 tbsp toasted sesame oil in a heavy saucepan over a medium heat. Add the abalone slices, the guts and 1 clove garlic and stir for 2 minutes, until the slices are opaque and firm.

Step 6: Add the drained rice and stir for 3 to 4 minutes, until the grains are coated, glossy and slightly translucent at the edges.

Step 7: Pour in a third of 4 ¼ cups water and bring to the boil, stirring. Common mistake: adding all the water at once and walking away. Add the rest in two lots over the next 10 minutes, stirring along the bottom of the pan each time, so the rice releases its starch slowly and doesn't stick and catch.

Step 8: Simmer over a low heat for another 10 to 12 minutes, stirring every couple of minutes, until the grains have burst and the porridge is thick and creamy. Add a splash of hot water if it gets too stiff.

Step 9: Season with ¾ tsp salt, tasting as you go. Serve in warm bowls with 1 tsp toasted sesame seeds, 1 sheet roasted seaweed (gim) and 1 spring onion on top.