Korean Abalone Mugwort Porridge
Quick answer
This seasonal porridge combines the mineral essence of abalone with the herbal freshness of young mugwort.
What makes this special
- Jeonbok ssuk juk unites abalone with the herbal freshness of mugwort in a savory kelp-broth rice base.
- Kelp broth instead of water deepens the seafood flavor base
- Mugwort added only in the final minute to keep bitterness pleasant
Key ingredients
Core cooking flow
- 1 Drain 1 cup of soaked rice in a sieve so it is moist but not dripping.
- 2 Separate the abalone meat from the innards.
- 3 Warm 1 tablespoon sesame oil in a pot over low heat, then add the minced innards.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Drain 1 cup of soaked rice in a sieve so it is moist but not dripping.
Pick tough stems from 40 g mugwort, then scrub 2 abalones under running water until the surface feels clean.
- 2Prep
Separate the abalone meat from the innards.
Chop the meat small enough to fit on a spoon, then mince the innards finely so they disperse evenly and do not leave large bitter clumps in the porridge.
- 3Control
Warm 1 tablespoon sesame oil in a pot over low heat, then add the minced innards.
Stir for about 2 minutes, stopping when the color deepens and the aroma turns nutty, before the oil starts to smoke.
- 4Control
Add the drained rice and stir over low heat for 2 more minutes so each grain is coated in the oil.
Pour in 900 ml kelp stock in three additions, scraping the bottom each time to prevent sticking.
- 5Season
Once the porridge bubbles, keep the heat low and cook for about 15 minutes, stirring often.
When the rice grains swell and the texture flows like loose cream, add the abalone meat, 1 teaspoon garlic, and 1 teaspoon salt.
- 6Finish
Simmer 8 minutes longer, just until the abalone meat turns firm and cooked through.
If the porridge becomes too thick, loosen it with a little water, then add the mugwort only for the final minute and finish with 0.3 teaspoon black pepper.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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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.
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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.
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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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Korean Bitter Herb Kimchi
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