Home › Noodles & Rice

Jeonbokjuk (Abalone Porridge)

Share

Photo by annamatic3000/flickr
enlarge image

Photo by annamatic3000/flickr

Delicious rice porridge cooked with minced jeonbok or abalone.

Ingredients

300 grams of fresh abalone
1 1/2 cup of rice
2 tablespoons of sesame oil
8 cups of water
1 tablespoon of salt

Directions

1. Soak rice in water more than two hours. Drain it through a wicker strainer.

2. Shuck the shells and entrails from the abalones. Brush the abalone meat clean in water and chop into slices.

3. Ladle the sesame oil onto a heated thick pan, sizzle the abalone slices, mix the drained rice, pan-fry together for a while, and add water.

4. when the water boils, reduce the heat and stir slowly.

5. Boil the rice to a pulp and season with a dash of salt.

6. Serve the porridge in a bowl accompanied by chilled, juicy kimchi.

Recipe from the Korea National Tourism Organization

Post new comment

Your comments are welcome, please adhere to our guidelines

Be respectful. Personal attacks will not be tolerated; nor will profane, abusive or threatening posts.

Keep it short (150 words or less), Stay on topic.

Asia Society reserves the right to moderate all comments and remove or edit for guideline violations. Thank you.

The content of this field is kept private and will not be shown publicly.
Type the characters you see in this picture. (verify using audio)
Type the characters you see in the picture above; if you can't read them, submit the form and a new image will be generated. Not case sensitive.