World Recipe Archive
← All recipes

Jeonbokjuk (Korean Abalone Porridge)

🇰🇷 South Korea

Prep: 15 minutes Cook: 10 minutes Total: 25 minutes

Ingredients

  • 3 fresh abalone in shells (about 300 g / 10 oz total)
  • 1 tbsp sesame oil
  • 2 cups leftover cooked white rice, short grain preferred
  • 3 cups water
  • 1 anchovy stock coin
  • 1 tbsp Korean tuna sauce
  • salt, to taste
  • 1 green onion, finely chopped
  • 2 tbsp toasted sesame seeds, crushed

Steps

  1. Remove abalone from shells, trim dark edges, and discard the mouth area.
  2. Separate the innards from the flesh; rinse both well.
  3. Dice the abalone flesh and finely chop the innards.
  4. Heat sesame oil in a pot over low heat, then add the abalone flesh and innards; sauté briefly until fragrant.
  5. Add the cooked rice and stir to coat evenly, breaking up any clumps.
  6. Pour in the water, add the anchovy stock coin and tuna sauce, and bring to a gentle simmer.
  7. Cook, stirring occasionally, until the rice softens and the porridge thickens, adding more water if needed for desired consistency.
  8. Season with salt to taste.
  9. Ladle into bowls and top with chopped green onion and crushed sesame seeds; drizzle with extra sesame oil if desired.

Source: www.beyondkimchee.com