Korean Abalone Mung Bean Porridge
Quick answer
Jeonbok nokdu juk is a Korean restorative porridge that soaks and simmers mung beans alongside rice to build a thickened base, then incorporates abalone for a combination...
What makes this special
- Nutty mung beans fused with fresh abalone form this thick, restorative jeonbok nokdu juk.
- Mung beans make this porridge noticeably thicker and creamier than plain abalone juk
- Abalone viscera stir-fried with garlic in sesame oil builds a deep flavor foundation
Key ingredients
Core cooking flow
- 1 Rinse 120 g short-grain rice and 60 g mung beans until the water runs mostly...
- 2 Scrub 2 abalones thoroughly with a brush, then separate the flesh from the innards.
- 3 Add 1 tablespoon sesame oil to a pot and cook the minced innards with 1 teaspoon garlic over low heat.
Jeonbok nokdu juk is a Korean restorative porridge that soaks and simmers mung beans alongside rice to build a thickened base, then incorporates abalone for a combination of nutty creaminess and ocean flavor. Mung beans break down considerably during cooking, giving the finished porridge a noticeably denser and more velvety consistency than standard abalone porridge made with rice alone. Abalone innards are sauteed with garlic in sesame oil before joining the porridge, a step that draws out a deep, toasty aroma and forms the flavor backbone of the dish. Replacing plain water with kelp stock adds a layer of clean umami to the liquid base and enriches the overall taste. The abalone flesh is added during the final five minutes only to prevent overcooking, which would tighten the muscle and make it tough rather than springy. Throughout the long cooking, the porridge must be stirred regularly over low heat so the mung beans and rice dissolve completely into a smooth, uniform texture without catching on the bottom of the pot. Chopped scallion scattered over the finished bowl introduces a pop of green color and a fresh, bright fragrance that lightens the rich porridge.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Rinse 120 g short-grain rice and 60 g mung beans until the water runs mostly clear, then soak for 30 minutes.
Drain them well in a sieve so excess water does not splatter during the initial stir-frying.
- 2Prep
Scrub 2 abalones thoroughly with a brush, then separate the flesh from the innards.
Chop the flesh into small pieces and mince the innards finely so their flavor spreads evenly through the porridge base.
- 3Control
Add 1 tablespoon sesame oil to a pot and cook the minced innards with 1 teaspoon garlic over low heat.
Stir gently until the aroma turns nutty, then stop before the garlic darkens or the innards scorch.
- 4Control
Add the drained rice and mung beans, then stir-fry over low heat for about 2 minutes to coat the grains with the aromatic oil.
Pour in 900 ml kelp stock and scrape the bottom clean.
- 5Control
When the stock begins to boil, reduce to medium-low and simmer for 25 minutes.
Stir every 3-4 minutes, scraping the bottom, until the mung beans and rice start breaking down into a thick, smooth porridge.
- 6Finish
Add the chopped abalone flesh and simmer for only 5 more minutes so it stays springy rather than tough.
Season with 1 teaspoon salt, loosen with 50-100 ml extra stock if needed, and finish with chopped scallion.
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Korean Sesame Oil Abalone Porridge
Both abalone flesh and innards are used together with a generous two tablespoons of sesame oil to maximize nuttiness in this porridge. The innards carry a concentrated brininess unique to abalone, and sauteing them with minced garlic in sesame oil infuses the fat with both marine and roasted flavors simultaneously, forming the aromatic foundation for the entire pot. Soaked rice is stirred into that same seasoned oil and cooked until each grain turns translucent, a step that coats the starch in fat and gives the porridge a fuller, rounder flavor. Water is then added and the mixture simmers for 25 minutes while the grains slowly dissolve their starch into a naturally thick consistency. Stirring regularly throughout this stage prevents the rice from settling and scorching on the pot floor. Soup soy sauce and salt are added at the finish, their saltiness anchoring the nuttiness of the sesame oil rather than competing with it. Chopped chives provide both color and a light onion fragrance. An extra drizzle of sesame oil just before serving deepens the aroma and gives the surface a subtle sheen.
Korean Abalone Mugwort Porridge
This seasonal porridge combines the mineral essence of abalone with the herbal freshness of young mugwort. The preparation starts by sautéing abalone innards in sesame oil, creating a concentrated base that anchors the entire dish. Soaked rice is then added and stirred continuously until the starch releases, resulting in a smooth and consistent texture. Using kelp stock instead of plain water adds another layer of oceanic character to the broth. Precise timing is essential when adding the mugwort to the pot. Incorporating the herb only during the final sixty seconds prevents the release of harsh bitter compounds that could otherwise dominate the flavor. This brief cooking period ensures only a subtle, clean bitterness remains to complement the heavy richness of the abalone. A light dusting of ground black pepper at the end provides a warm aromatic finish that highlights the greenery of the herb. Early spring is the ideal time for this dish, as that is when mugwort leaves are at their most tender and fragrant. With iron and taurine from the abalone alongside vitamins and folate from the mugwort, this meal offers significant nutritional value. Its gentle nature makes it an appropriate choice for those needing a restorative meal that is easy on the digestive system. If kept in the refrigerator, the porridge will thicken significantly; reheating it over low heat with a splash of water restores its original silkiness.
Korean Beef Trotter Soup (Silky Collagen-Rich Slow-Cooked Broth)
Ujok-tang is a slow-cooked Korean soup made from beef trotters, prized for the extraordinary amount of collagen packed into the bones, tendons, and skin of the cut. The trotters are first soaked for hours in cold water to purge blood and any off-flavors, then placed in a deep pot and simmered at a gentle roll for four to six hours. During that time, the collagen gradually dissolves into the cooking liquid, transforming it from plain water into a milky, opaque broth with a viscous body that coats the spoon and sets firm when chilled. Regular skimming of fat and foam throughout the process ensures the final broth tastes clean rather than greasy. The trotter meat itself falls into two distinct textures: the skin and tendons turn gelatinous and springy, offering a bouncy chew, while the small pockets of muscle between the bones are meltingly soft. Traditional seasoning is limited to coarse salt and freshly ground pepper, allowing the broth's natural richness to speak. A dab of hot mustard or a spoonful of salted shrimp paste on the side provides a sharp contrast that keeps each mouthful interesting. Ujok-tang has long been regarded as a restorative food, particularly valued for its supposed benefits to joints and skin.
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.
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