Jeonbokjuk

Jeonbokjuk is a traditional Korean savory porridge made by slowly simmering rice with finely chopped abalone. The abalone is usually sautéed in sesame oil before the rice and water are added, creating a rich and creamy texture.

Because abalone is a highly prized and expensive ingredient in Korean cuisine, jeonbokjuk was historically associated with royalty and the wealthy. Today, it is most commonly served as a premium dish for special occasions, holidays, or as a highly nutritious recovery food for the sick.

When preparing jeonbokjuk, the abalone meat is sliced thinly and stir-fried with minced garlic in toasted sesame oil to bring out its flavor. The internal organs, particularly the green liver, are often mashed and mixed into the porridge to give the broth a deep umami taste.

Standard short-grain white rice is typically used to make jeonbokjuk, though it is often pre-soaked in water for several hours to soften it. In many traditional recipes, the rice is ground in a blender or food processor before cooking to yield a much smoother, silkier porridge.