Jeonbok-juk * () or abalone rice porridge is a variety of '' juk'' (죽; 粥), or

Korean Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language **Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language ** ...

porridge, made with abalone and

white rice White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest. After milling ( hulling), t ...

. Abalone is regarded as a high quality ingredient in Korean cuisine and was often presented as a gift to the

king of Korea This is a list of monarchs of Korea, arranged by dynasty. Names are romanized according to the South Korean Revised Romanization of Korean. McCune–Reischauer romanizations may be found at the articles about the individual monarchs. Gojoseon G ...

. The dish is a local specialty of Jeju Island where abalones are commonly harvested. ''Jeonbokjuk'' is known as not only a delicacy but also as a nutritional supplement and digestive aid, especially for ill patients or elderly people.Jeonbokjuk
at Encyclopedia of Korean Culture ''Jeonbokjuk'' can be made with or without the abalone's internal organs. The former type of ''jeonbokjuk'' has a green tinge while the latter is more ivory in color.

Preparation and serving

Abalones are first prepared by cleaning with a brush in water, and the flesh is taken out from the flat and middle of the shells with a small kitchen knife. The internal organs are removed separately from the flesh (taking care not to damage them). The flesh is slightly

parboil Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French 'parboillir' (to boil thoroughly) but by mistaken association with 'part' it has acquired its current meaning. The wo ...

ed in a pot of boiling water and then thinly sliced. Rice is soaked in a bowl of water 3 to 4 hours before cooking. The abalone flesh is

stir-fried Stir frying () is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and t ...

on a pot over a mid-flame with sesame oil, with the soaked rice then added. After stir frying for a while, water is poured into the pot and the dish is cooked at a higher temperature. Constant stirring prevents the ingredients from sticking to the bottom of the pot. After the dish has come to a boil, the heat is lowered and let to simmer. The dish is seasoned with salt or ''

ganjang Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and ''Aspergillus oryzae'' or '' Asp ...

'' (Korean soy sauce).Jeonbokjuk
at Doosan Encyclopedia

References

External links

Jeonbokjuk recipeJeonbokjuk recipe
{{Rice dishes Juk Korean seafood dishes

Preparation and serving

See also

References

External links