Nourishing Abalone Porridge (Jeonbokjuk)
How to Make Delicious and Tender Abalone Porridge
This abalone porridge, made with a blend of glutinous and regular rice, is wonderfully tender and rich with a savory flavor. It’s a delightful way to enjoy the fresh taste of abalone. Perfect for a nutritious breakfast or a special restorative meal, this recipe makes it easy to create a comforting bowl at home.
Ingredients
- 8 fresh abalones
- 1 cup glutinous rice
- 1 cup regular rice
- 2 Tbsp sesame oil (or perilla oil)
- 5 cups water (including rice rinsing water)
- Pinch of salt
- 2 Tbsp soju (for removing fishy smell from abalone)
Cooking Instructions
Step 1
First, rinse the glutinous rice and regular rice thoroughly. Soak them in water for about 30 minutes. Pre-soaking the rice will result in a much softer and more delicious porridge.
Step 2
Clean the fresh abalones by scrubbing both the inside and outside of their shells with a kitchen brush. Ensure all dirt and debris are removed.
Step 3
To separate the abalone meat from the shell, it’s best to use a spoon. Insert the tip of the spoon between the shell and the meat, then gently twist or pry. This method allows you to detach the meat cleanly without rupturing the innards. Be careful to avoid cutting your hand.
Step 4
Separate the abalone innards and set them aside. The innards are crucial for adding a deep flavor and richness to the porridge, so do not discard them.
Step 5
Remove the abalone’s teeth to ensure a smooth eating experience. The teeth are located on the darker, pointed side of the abalone’s mouth. Make a small cut (about 1 cm) with scissors in the center of this area, then firmly press the cut part; the teeth should pop out easily.
Step 6
Finely chop the abalone meat and innards using a knife or a food processor. If chopping is difficult, you can also finely dice them on a cutting board. Adjust the texture according to your preference.
Step 7
If you used a food processor, don’t discard the water used to rinse it. This water contains the essence of the abalone’s flavor and can be added to the porridge while cooking to enhance its taste. It acts as a flavorful broth.
Step 8
In a heavy-bottomed pot, heat 2 tablespoons of sesame oil (or perilla oil) over medium-low heat. Add the soaked glutinous and regular rice and stir-fry for about 2-3 minutes until the grains become slightly translucent and coated in oil. This step adds a nutty flavor and prevents the rice from clumping when it cooks.
Step 9
Once the rice is well-fried, add the rice rinsing water (used as broth) and 5 cups of fresh water. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the rice grains are tender and translucent. When the rice is almost cooked, add the chopped abalone meat and innards. Continue to simmer for another 5-7 minutes, stirring to combine everything well. Ensure the porridge is cooked thoroughly so the abalone’s rich flavor infuses the entire dish.
Step 10
Finally, season the porridge with salt to taste. Adjust the amount of salt according to your preference. It’s best to highlight the natural savory flavor of the abalone. Keep stirring occasionally over medium-low heat to prevent the porridge from sticking to the bottom of the pot. Serve hot and enjoy!
