Jeonbokjuk (Abalone Porridge) with Deep Flavor
A nourishing restorative porridge simmered savory and deep by combining rice soaked in abalone innards water with sautéed abalone meat.
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 Jeonbokjuk (abalone porridge) develops a deep, rich flavor by simmering rice in water infused with mashed abalone innards. Sautéing the abalone and vegetables separately first and adding them at the end preserves their wonderful texture. It makes 2 to 3 hearty servings.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Abalone4, 400 g
- Glutinous rice1/2 cup
- Non-glutinous white rice1/2 cup
- Onion1/2
- Carrot1/4
- Squash1/5
- Water6 cups
- Soup soy sauce (guk-ganjang)1 tbsp
- Tuna extract sauce (chamchi-aek)1 tbsp
- Salta little
- Ground black peppera little
- Toasted sesame oil
- Toasted sesame seedsground
- Wash the rice, pour in enough water to submerge it completely, and soak for about 1 hour.
- The cleaned abalone innards were finely snipped with kitchen shears.
Steps
Prepare the ingredients
Here are 4 large, cleaned abalones. I finely snipped the abalone innards with kitchen shears.
Please refer to my abalone pot rice post for detailed instructions on cleaning abalone.
I prepared 1 cup of rice in total: 1/2 cup glutinous rice and 1/2 cup non-glutinous white rice.
Vegetables add a nice pleasant bite to porridge, so I also prepared 1/2 onion, 1/5 Korean zucchini (aehobak), and 1/4 carrot.
Infuse the abalone innards
Mash the abalone innards into the water to extract their flavor.
Including this infused water, you will need a total of 6 cups of water.
Soak the rice
Wash the rice, pour in enough water to submerge it completely, and soak for about 1 hour.
Cut the ingredients
Cut the abalone into bite-sized pieces with a nice thickness.
Finely dice all the vegetables.
Sauté the ingredients
Swirl 2 tbsp of toasted sesame oil into a pan, add all the abalone and vegetables, and stir-fry briskly.
Because the vegetables are finely diced, they cook quickly without needing much time, and the abalone meat is tender so it cooks fast too.
Since they will be added and simmered at the very end, do not overcook them. Transfer them to a separate bowl.
In the same pan used for the vegetables, drizzle toasted sesame oil and sauté the rice until it turns translucent.
Simmer the abalone porridge
Pour in 4 cups of water first, including the abalone-infused water; once it comes to a rolling boil, lower the heat and simmer gently.
As it thickens, it can stick to the bottom, so stir diligently, and if the liquid has boiled down almost completely but the rice seems undercooked, add more water.
I added 2 cups more water.
When replenishing water, boiling water in an electric kettle so you do not break the cooking flow and adding boiling water makes the porridge taste even more savory and delicious.
Once the rice is almost completely cooked, season with 1 tbsp tuna extract sauce (chamchi-aek) and 1 tbsp soup soy sauce (guk-ganjang).
If it needs more salt, season with salt, add a little ground black pepper, and stir in all of the sautéed abalone and vegetables; simmer briefly to let the flavors blend, then finish.
Complete
Even though it is porridge, a single bowl is packed with nutrition.
It has a wonderful chew, and it is generously loaded with nutty, fresh abalone meat so it is truly satisfying and delicious.
Any dish tastes best and offers the highest nutrition when made with seasonal ingredients.
Follow my abalone porridge recipe once, and next time you will be able to make it delicious with your eyes closed.
Ppunwife's tips
- Instead of simmering the abalone and vegetables with the rice from the start, I sautéed them separately so you can enjoy richer texture and flavor.
- When replenishing water, heat water in an electric kettle and add boiling water so the cooking flow is not broken; this makes the porridge taste richer and more savory.
FAQ
Why aren't the abalone and vegetables simmered together with the rice from the start?
Briefly sautéing them in toasted sesame oil first and adding them at the end preserves the tender texture of the abalone and the pleasant bite of the vegetables.
How should I add more water if the porridge runs low while simmering?
To keep the cooking flow uninterrupted, add boiling water from an electric kettle, which makes the porridge richer and more savory.
How long should the rice be soaked before using?
Wash the glutinous rice and non-glutinous white rice thoroughly, cover completely with plenty of water, and soak for about 1 hour.
