Jeonbokjuk (Korean Abalone Porridge)

Serving 2
Preparation Time 35 mins
Skill Intermediate

1 cup Short Grain Rice (washed and soaked in water for at least 2 hours)
4 cups Water
8 Abalone (in shell)
1 tbsp Sesame Oil
Roasted Seaweed Flakes
¼ tsp Salt
Additional salt, according to taste preference

  1. Soak 1 cup of short grain rice in 4 cups of water for at least 2 hrs.
  2. Wash each abalone and scrub the abalone lips with a clean small brush to remove dirt.
  3. Use a spoon to pry the abalone from the shell.
  4. Separate the abalone meat from the greenish guts/intestine using a knife or scissors and set the intestines aside. Do not throw them away.
  5. Scrub the abalone’s bottom and sides with a clean small brush.
  6. At the more pointed tip of the abalone, press and push out the abalone’s teeth and cut it off.
  7. Slice the abalone and set it aside.
  8. Use scissors to snip the intestines into small pieces.
  9. Drain the rice and reserve the water for later use.
  10. Mix ¼ teaspoon of salt, intestines and drained rice.
  11. In a pot, add 1 tablespoon of sesame oil and stir-fry the rice and intestines mixture for about 3 mins.
  12. Add in the sliced abalone and stir-fry for about 2 mins.
  13. Add 4 cups of water and let it come to a boil before turning down the heat and cook at medium heat for about 30 mins or longer if you prefer thicker porridge, add water if needed.
  14. Serve porridge with roasted seaweed flakes. Season the porridge with salt to your preference and enjoy!
Browse Recipes