 Jeonbok-juk made without the abalone's internal organs | |
| Type | Juk |
|---|---|
| Place of origin | Korea |
| Serving temperature | warm |
| Main ingredients | Abalone,rice |
| 58 kcal (240 kJ)[1] | |
| Korean name | |
| Hangul | 전복죽 |
|---|---|
| Hanja | 全鰒粥 |
| Revised Romanization | jeonbok-juk |
| McCune–Reischauer | chŏnbok-chuk |
| IPA | [tɕʌn.bok̚.t͈ɕuk̚] |
Jeonbok-juk[2] (전복죽;全鰒粥), orabalone rice porridge,[2] is a variety ofjuk (죽; 粥), orKoreanporridge, made withabalone andwhite rice. Abalone is regarded as a high-quality ingredient inKorean cuisine and was often presented as a gift to theking of Korea.[3] The dish is a local specialty ofJeju Island, where abalone are commonly harvested.Jeonbokjuk is known as not only a delicacy but also as a nutritional supplement and digestive aid, especially for ill patients or elderly people.[3][4]Jeonbokjuk can be made with or without the abalone's internal organs. The former type ofjeonbokjuk has a green tinge, while the latter is more ivory in color.[5]
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 smallkitchen knife. The internal organs are removed separately from the flesh, taking care not to damage them. The flesh is slightlyparboiled 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 isstir-fried in a pot over a medium flame with sesame oil, with the soaked rice then added. Afterstir-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, organjang (Korean soy sauce).[6]
