Korean Abalone Porridge (Jeonbok Juk)
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. 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.
Adjust Servings
Instructions
- 1
Scrub abalone clean and separate the flesh from the innards.
- 2
Slice abalone flesh thinly and finely chop the innards.
- 3
Saute soaked rice and abalone innards in sesame oil until rice becomes translucent.
- 4
Add water, bring to a boil, then simmer on low heat for 30 minutes, stirring occasionally.
- 5
Add sliced abalone and diced carrot, cook 5 more minutes.
- 6
Season with salt and soup soy sauce.
- 7
Serve in a bowl and top with an egg yolk.
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