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1
Remove the abalone from the shell using a spoon, separating the dark green liver (내장) from the white muscle, and set the liver aside in a small dish so it does not overcook at this stage and can be added precisely later. Trim away the mouth and any dark membrane from the muscle, then slice the muscle thinly on a slight bias at 3–4 mm — the bias cut opens more surface to the heat so the slices cook evenly through in the brief time they spend in the porridge. The flesh is ready when the slices are uniform and still glisten with their own moisture.
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2
Place a heavy-based pot over medium heat, add the sesame oil and the washed, drained rice, and stir continuously for 2–3 minutes, coating every grain in the oil so the fat forms a fine barrier around each grain that slows starch release and gives the finished porridge a silky, flowing body rather than a gluey one. The rice is ready to proceed when it turns faintly translucent at the edges and the sesame oil's fragrance rises cleanly from the pot.
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3
Pour the water into the pot in a steady stream rather than all at once so the heat in the pot is not shocked and the oil coating on the grains stays intact. Raise the heat to bring the liquid to a first boil, then immediately reduce to the gentlest possible simmer, set the lid ajar, and cook for 25–30 minutes, stirring from the bottom every few minutes to prevent the rice from settling and scorching. The porridge is ready to receive the abalone when the grains have bloomed and softened but still hold discrete form, and the whole loosely coats the back of a spoon yet flows slowly when tilted — never thick as paste.
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4
Add the sliced abalone to the porridge, then stir in the reserved liver so its colour and deep sea flavour distribute evenly through the pot rather than pooling in one place. Simmer gently, lid ajar, for exactly 5 minutes — the liver will dissolve into the liquid, turning the porridge a characteristic green-gold. The abalone is done when it yields to gentle pressure between the fingers — soft but with a slight resistance, never rubbery.
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5
Season with sea salt. Ladle into warmed bowls immediately so the porridge does not tighten in the pot. The finished porridge should pool slowly in the bowl and hold its green-gold colour throughout.