Korean Abalone Porridge (Jeonbok Juk)
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Abalone innards are sauteed in sesame oil until they release a green tint and briny aroma, then simmered with soaked rice on low heat for over 30 minutes into a nourishing porridge.
Read more
The freshness of the innards dictates both the porridge's color and depth of flavor, with vivid green being the sign of quality. Thinly sliced abalone meat goes in near the end so it stays chewy rather than turning rubbery, and frequent stirring throughout prevents the bottom from scorching. An egg yolk placed on top creates a visual contrast against the greenish porridge and, once broken and mixed in, adds a layer of richness.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Scrub the 3 abalones well, especially around the shells and edges, then carefully separate the flesh from the innards.
Slice the flesh thinly and finely chop the innards so they spread evenly through the porridge.
- 2Control
Warm 1 tablespoon sesame oil in a pot over medium-low heat.
Add the chopped innards and 1 cup soaked rice, then stir-fry for about 3 minutes until the rice edges look translucent and the oil turns greenish.
- 3Control
Pour in 4 cups water and bring it to a boil over high heat.
Once bubbling, reduce to low heat and simmer for at least 30 minutes, scraping the bottom every few minutes so the rice does not scorch.
- 4Heat
When the rice grains bloom and the porridge thickens, add the sliced abalone flesh and 1/4 finely chopped carrot.
Keep the heat low and cook only 5 more minutes so the abalone stays pleasantly chewy.
- 5Season
When the abalone turns opaque white, season with 1/2 teaspoon salt and 1/2 teaspoon soup soy sauce.
Stir once, taste carefully, and keep the seasoning gentle so it does not overpower the briny innards.
- 6Finish
Turn off the heat when the porridge coats the spoon softly and the bottom is clean when stirred.
Ladle it into a bowl, place 1 egg yolk in the center, and serve while hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Jeonbok juk develops an oceanic flavor by sauteing abalone innards in sesame oil before simmering.
- Finish cue
- Turn off the heat when the porridge coats the spoon softly and the bottom is clean when stirred.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
60min, 8 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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