Jeonbok-juk[
] (), or abalone rice porridge,[ Jeonbokjuk at Encyclopedia of Korean Culture] Jeonbokjuk can be made with or without the abalone's internal organs. The former type of jeonbokjuk has a green tinge, while the latter is more ivory in color.[ Jeonbokjuk, the color of Jeju's sea, Jeju Sori, 2009-02-19. Retrieved 2010-07-02.]
Preparation and serving
Abalone are first prepared by cleaning with a brush in water, and the flesh is taken out from the flat and middle of the shells with a small
kitchen knife. The internal organs are removed separately from the flesh, taking care not to damage them. The flesh is slightly
in a pot of boiling water and then thinly sliced. Rice is soaked in a bowl of water for 3 to 4 hours before cooking. The abalone flesh is
stir-fried in a pot over a medium flame with sesame oil, with the soaked rice then added. After
stir frying for a while, water is poured into the pot, and the dish is cooked at a higher temperature. Constant stirring prevents the ingredients from sticking to the bottom of the pot. After the dish has come to a boil, the heat is lowered and allowed to simmer. The dish is seasoned with salt, or
ganjang (Korean soy sauce).
[ Jeonbokjuk at Doosan Encyclopedia]
See also
External links
