Jeonbokbap (Abalone Rice) with Fragrant Dallae Sauce
A specialty rice dish cooked in water infused with abalone entrails, topped with gently steamed abalone meat and mushrooms, and mixed with wild garlic sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This specialty rice dish brings out deep flavor by cooking the rice in water infused with strained abalone entrails. Adding the abalone meat and mushrooms during the steaming stage after cooking preserves their tender texture. Paired with fragrant dallae sauce, it is elegant enough for entertaining guests.
- Servings
- 2 servings
- Difficulty
- Hard
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Abalone3 (large)
- White rice1 cup
- Water1 1/4 cups
- Button mushrooms4
Dallae Sauce
- Dallae (wild garlic)20 roots
- Red chili pepper1/2
- Regular soy sauce (jin-ganjang)3 tbsp
- Soup soy sauce (guk-ganjang) (or soup soy sauce (guk-ganjang), soup soy sauce (guk-ganjang))1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1/2 tbsp
- Sugar1 tsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- Rinse the rice, add the cooking water, and let it soak for about 1 hour.
- If there are any vegetables you like, feel free to prepare small amounts of them.
Steps
1. First, the rice needs time to soak, so rinse the rice, add the cooking water, and let it soak for about 1 hour.
In our home, since we cook in an electric rice cooker rather than a pressure cooker, we usually set the rice to water ratio at 1:1.2.
The water amount may vary slightly depending on how long ago the rice was harvested.
2. While the rice is soaking, clean the abalone, scrubbing it thoroughly using a toothbrush or brush.
There is more debris clinging to the abalone than you might think. Scrub all the way down to the meat attached directly to the shell.
3. Slide a spoon between the abalone meat and the shell...
4. Once it is halfway in, it reaches the part where the meat is attached to the shell.
5. At this point, rotate the spoon gently while applying a little pressure, and it will detach easily.
If you try to pry it off with too much force from the beginning, the entrails might burst.
6. The entrails are attached to the back of the meat, and they come off easily by hand.
7. Here are the separated abalone meat and entrails.
8. At one end of the abalone meat, you will feel a hard, protruding spot, which is the abalone tooth.
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9. If you pull it with your fingers it will tear, so press lightly with a knife along the boundary line to cut it, and it will pop right out.
10. You probably all know that abalone entrails are packed with nutrients.
Finely mince them and collect all of the internal liquid as well.
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11. Pour off the soaking water from the soaked rice, place the finely minced abalone entrails in a sieve over it, and strain out the liquid.
This entrail-infused water becomes the rice cooking water.
12. Slice the abalone meat thinly; I had button mushrooms on hand, so I prepared those too.
If there are any vegetables you like, feel free to prepare small amounts of them.
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13. Pour the water infused with abalone entrails back into the pot with the rice,
and cook the rice just as you normally do.
14. While the rice is cooking, prepare the dallae sauce.
The ingredients for the dallae sauce are:
about 20 dallae (wild garlic) roots, 1/2 red chili pepper, 3 tbsp regular soy sauce (jin-ganjang), 1 tbsp soup soy sauce (guk-ganjang),
1 tbsp gochugaru (Korean chili flakes), 1/2 tbsp minced garlic, 1 tsp sugar, 1 tbsp toasted sesame oil, 1 tbsp ground toasted sesame seeds.
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15. When the rice cooker switches to keep-warm (when cooking finishes and the steaming period begins), add the abalone meat and mushrooms...
16. Let it finish steaming, and it is done.
Ppunwife's tips
- If you try to pry it off with too much force from the beginning, the entrails might burst.
- If you pull it with your fingers it will tear, so press lightly with a knife along the boundary line to cut it, and it will pop right out.
FAQ
When should I add the abalone meat to the rice cooker?
Add the thinly sliced abalone meat and mushrooms when the electric rice cooker finishes cooking and switches to keep-warm to let the rice steam.
How do you use the abalone entrails?
Finely mince the entrails, strain the liquid through a sieve into the rice-soaking water, and use that infused water to cook the rice.
How do you remove the tooth when prepping abalone?
Pulling it with your fingers can tear the meat, so press down slightly with a knife along the boundary line at the tip to cut and separate it easily.
Can I substitute other ingredients for button mushrooms?
You can add small amounts of other mushrooms or vegetables you prefer to suit your taste, or you can even cook the rice with just mushrooms instead of abalone and mix it with the dallae sauce.
