Korean Abalone Porridge (Jeonbok Juk)
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The abalone innards are fried with the rice in sesame oil, tinting the whole porridge a pale green.
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How green it gets, and how much it tastes of the sea, depends on how fresh those innards are, and that is decided when the abalone is bought. An egg yolk sits in the center of each bowl.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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