Jeonbokjuk (Korean Abalone Porridge, Quick Method)
A comforting Korean abalone porridge made with fresh abalone, leftover rice, and a light savory broth. This quick stovetop method creates a silky, nourishing bowl in about 25 minutes, perfect for breakfast or a gentle meal.
Ingredients
- 3 about 10 oz (300 g) fresh abalone in shells
- 1 tbsp (15 ml) sesame oil
- 2 cups (about 400 g) leftover white rice short grain rice preferred
- 3 cups (720 ml) water
- 1 anchovy stock coin
- 1 tbsp (15 ml) Korean tuna saue
- pinch salt to taste
- 1 green onion finely chopped
- 2 tbsp (about 18 g toasted sesame seeds crushed
Instructions
- Prepare the abalone: Remove the abalone from the shells. Trim off the dark edges and discard the mouth area. Separate the innards from the flesh and place in another bowl. Rinse well and dice the flesh. Finely chop the innards and set aside. (See post above for detailed cleaning steps.)
- Build the base: Heat sesame oil in a pot over low heat. Add the chopped abalone and innards, and sauté briefly until fragrant.
- Add rice: Add the cooked rice and stir to coat evenly. Break up any clumps. Pour in water.
- Simmer and Adjust consistency: Pour in water or light broth. Add the stock coin and tuna sauce. Bring to a gentle simmer and cook, stirring occasionally, until the rice softens and the porridge thickens. Add more water if needed to reach your preferred texture. Season lightly with salt to taste.
- Serve: Ladle into bowls and top with green onion and crushed sesame seeds. Finish with a drizzle of sesame oil if desired.
Video
Nutrition
Calories: 290kcal | Carbohydrates: 42g | Protein: 13g | Fat: 7g | Sodium: 650mg | Fiber: 1g | Sugar: 1g