Jeonbokjuk (Abalone Porridge)
User Reviews
4.5
-
Course
Others
Jeonbokjuk (Abalone Porridge)
Description
Jeonbokjuk combines short grain rice soaked before cooking with carefully prepared abalone meat and its minced guts. The abalone is scrupulously cleaned to remove tough parts and viscera, then sliced to provide tender, chewy morsels in the porridge. The rice and abalone guts are cooked first with sesame oil until translucent, then the remaining abalone and water are added to simmer. Continuous stirring ensures even cooking and prevents the rice from sticking or burning as the starch thickens the broth into a smooth, velvety porridge.
The flavor is subtle yet savory, enriched by the sesame oil and balanced with salt or soy sauce to taste. The porridge offers a gentle umami from the abalone and a pleasant, slightly nutty aroma from the sesame seeds, which can be sprinkled on top as a garnish. Its consistency is soft and creamy, making it easy to eat and digest.
This porridge serves as a warming dish often enjoyed for comfort or recovery, and it can be served plain or with extra seasoning added at the table according to preference. It suits those seeking a simple, elegant meal with the distinctive flavor of abalone.
Season the porridge just before serving to avoid it becoming watery over time. Stirring frequently during cooking is important to achieve the right texture and prevent scorching.
Ingredients
- 1 cup short grain rice measuring cup not the cup that came with your rice cooker
- 2 or 3 medium size 3.5 to 4 ounces each abalone (use 3 or 4 if smaller in size)
- 2 tablespoons sesame oil
- salt or soup soy sauce, to taste
- 1/2 teaspoon sesame seeds optional garnish
Instructions
- Soak the rice for about an hour and drain.
- Scrub off the dark edges of the abalone with a kitchen brush or toothbrush. Remove the abalone from the shell by working a spoon or small spatula around the muscle attached to the shell.
- Carefully cut off the viscera (guts) with a knife, or pull it off by hand.
- Cut off the tough pointed end. Slice the abalone meat into the desired thickness. Chop up the guts into small pieces, and scrape it off with a knife in to a small bowl.
- Add the rice and the guts to a medium size pot. Mix them well, breaking up any lumps of guts. Add the sesame oil and stir until the rice starts to turn translucent over medium heat, about 5 minutes. Throw in the abalone pieces and stir for a couple more minutes.
- Add 6 cups of water and bring it to a boil over medium high heat.
- Reduce the heat to medium, and continue to boil, stirring occasionally (more frequently as the stock is reduced so the rice doesn’t stick to the bottom of the pot), for about 25 minutes.
- At this point you can adjust the consistency of the porridge to your taste by adding more water, up to 1 cup. If adding more water, cook for a few more minutes, stirring well. Further reduce the heat to medium low heat as necessary. Add salt or soup soy sauce to taste right before serving.
Notes
- Season the porridge immediately before serving to avoid watery texture.
- Clean abalones carefully to remove viscera and tough edges for best flavor and texture.
- Stir often while cooking to prevent rice from sticking and to develop a creamy consistency.
User Reviews
Overall Rating
4.5
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