Jeonbokjuk (전복죽)  open the window of AOD


Main Ingredients :
(Serves 2)
2abalones, 2 cups soaked rice, 10 cups water, 1/2 tbsp minced garlic, 90 g carrot

Spices :
2 tbsp sesame oil, 1 tbsp refined rice wine, 1/2 green onion, 1/2 tsp salt, 2 jujubes, 1 tsp sesame seeds, 1 tsp dried laver pieces, 1 small green onion
Abalone was one of the most precious premium ingredients used in royal cuisine during the Joseon era. In particular, jeonbokjuk, rice porridge with abalone, was among the kings’ favorite dishes. Abalones caught in abundance in waters off the Jeju Island or the southern coast were usually dedicated to the royal court. Abalone is a seafood rich in protein but low in fat and calorie content. The rich taurine component is effective for restoring one’s sight, preventing diabetes, dissolving gallstones, controlling high cholesterol levels, and improving heart function. During the process of steaming or drying abalone, the taurine content increases, so jeonbokjuk is the perfect wholesome dish for convalescents, pregnant women, and weak children.

Direction :

Clean the top of the abalone flesh thoroughly with salt and remove the shell with a spoon.

Tear off the entrails carefully from the flesh and chop them. Cut the abalone flesh into thin slices, retaining the shape.

Julienne the carrot and chop the strips into small pieces. Likewise chop the white top of the green onion.

Pour sesame oil in a pot; add minced garlic, carrots and green onion pieces and stir-fry for about 1-2 minutes until the carrot pieces become transparent. Then add soaked rice and continue to stir-fry.

Add the abalone slices and the entrails and stir-fry them for about 1-2 minutes. Pour in water, five times the amount of rice, and refined rice wine.

Simmer for about 30 minutes on medium heat until the rice is softened. Add more water, if necessary.

Toast the dried laver and tear it into small pieces by hand.

Briefly grind the roasted sesame seeds in a blender.

Chop the small green onions and dip into water to rid them of the overpowering flavor.

Seed the jujubes lengthwise and roll them up. Cut across into swirled rounds.

Ladle the finished jeonbokjuk into a bowl and top with garnish.

☑ Add refined rice wine while stir-frying the abalone slices and entrails to rid them of the fishy smell.
☑ When the abalones are fresh include the entrails to enhance the deep flavor.
☑ Pour plenty of water, five times the amount of rice, when simmering the porridge.
☑ Use non-glutinous rice but soak for about 1-2 hours in cold water to shorten cooking time.
Seon Dong-juHead Chef of the Menu Development & Consulting Division of CJ Freshway

Head Chef of the Menu Development & Consulting Division of CJ Freshway
Head Instructor of CJ Cooks / Host of Hansik Cooking Class
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