Jeonbok-juk, Abalone Porridge, Abalone Rice Porridge, 鲍鱼粥, 鮑魚粥, 全鰒粥,アワビ粥, 전복죽 Leave a comment

A nourishing porridge made with rice soaked in water and minced abalone sautéed in sesame oil and simmered until thick. Well-loved for the chewy texture of the abalone and the subtle flavor that envelopes the palate. It used to be a popular royal court dish.




Ingredients (serve 4)
1 cup short-grain rice (7 oz, 220g), 7 cups water (1.75L), 4 fresh abalones (1 lb, 450g), 1 tablespoon sesame oil, salt or soy sauce as needed

1. Rinse the rice and soak in the water for 30 minutes and then drain.
2. Scrub and wash the abalones with a brush. Remove the flesh with a spoon and remove the teeth. Cut the flesh into thin slices.

1. In a heavy saucepan, heat the sesame oil over high heat. Add the sliced flesh and stir-fry. Once the abalone is cooked, pour 7 cups of water into the saucepan. Bring to a boil over high heat.
2. When the water boils, reduce the heat to medium. Add the rice and keep stirring with wooden spoon.
3. When the rice become soft and the mixture thickens, place in a serving bowl and serve with salt or soy sauce.

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