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.

将鲍鱼切碎,同用水泡过的白米一起用麻油翻炒一下,加入水熬制而成,它兼具鲍鱼的咀嚼口感和醇香口味,曾是古代宫廷御用的营养粥。

鮑魚粥是放入切成斜片的鮑魚和大米後用麻油拌炒,再加水煮出的養生飲食。

小さく切ったアワビとふやかしたうるち米をごま油で炒め、水を加えて炊いた健康食。アワビの歯ごたえと濃厚な風味が絶品。

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

Preparation
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.

Cooking
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.

en.wikipedia.org/wiki/Jeonbok-juk

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