Jeonbok-juk

Jeonbok-juk, or abalone rice porridge, is a cherished Korean dish made from abalone and white rice. Abalone, a prized ingredient in Korean cuisine, was once considered a royal gift for the Korean king. This flavorful porridge is a specialty of Jeju Island, renowned for its rich abalone harvests. Beyond being a delicacy, Jeonbok-juk is also esteemed for its nutritional benefits, making it a favored choice for the sick and elderly.

To prepare Jeonbok-juk, begin by cleaning the abalones and separating the flesh from the shells. After a brief boil, thinly slice the abalone meat. Soak the rice in water before cooking. In a pot, stir-fry the abalone slices with sesame oil. Then add the soaked rice and water. Bring the mixture to a boil, then let it simmer, stirring continuously to prevent sticking. Season the porridge with salt or Korean soy sauce to taste.

You can opt to include the abalone's internal organs or leave them out. Including them imparts a greenish hue to the porridge, while omitting them results in a more ivory-colored dish. Jeonbok-juk not only exemplifies the richness of Korean culinary traditions but also underscores the importance of using high-quality ingredients like abalone.