Jeonbokjuk

Jeonbokjuk

Jeonbokjuk made without the abalone's internal organs
Origin
Place of origin	Korea
Region or state	Jeju Island
Details
Type	Juk
Serving temperature	Warm
Main ingredient(s)	Abalone, white rice

Jeonbokjuk
Hangul	전복죽
Hanja	全鰒粥
Revised Romanization	jeonbok juk
McCune–Reischauer	chŏnpok chuk

Jeonbokjuk (Korean pronunciation: [tɕʌnboktɕ͈uk]) is a variety of juk (죽), or Korean porridge, made with abalone and white rice. Abalone is regarded as a high quality ingredient in Korean cuisine and was often presented as a gift to the king of Korea.The dish is a local specialty of Jeju Island where abalones 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.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.

Preparation and serving

Abalones 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 parboiled in a pot of boiling water and then thinly sliced. Rice is soaked in a bowl of water 3 to 4 hours before cooking. The abalone flesh is stir-fried on a pot over a mid-flame with sesame oil, with the soaked rice added shortly after. 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 let to simmer. The dish is seasoned with salt or ganjang (Korean soy sauce).

Jeonbokjuk including the abalone's internal organs.

See also

• Congee
• Jatjuk
• Korean cuisine
• List of porridges
• Food portal

External links

• Jeonbokjuk recipe
• Jeonbokjuk recipe