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Authentic Jeonbokjuk Recipe: Creamy Korean Abalone Porridge

Master Jeonbokjuk (Korean Abalone Porridge). Learn how to clean fresh abalone and use the "Gewoo" (innards) to create the signature savory green porridge for ultimate vitality.

 In the West, porridge is often seen as bland invalid food. In Korea, Jeonbokjuk (Abalone Porridge) is a luxury.

Historically served to the Royal Family, this dish is prized for its incredible depth of flavor and restorative properties. It is the ultimate comfort food—creamy, nutty, and tasting deeply of the sea.

However, there is a massive difference between "Tourist Jeonbokjuk" and the "Real Deal." If you go to a cheap restaurant, the porridge is white. True, authentic Jeonbokjuk should be a pale green.

Why? Because of the Gewoo (the abalone innards). This is where the concentrated flavor and nutrition live. Today, I am going to teach you how to handle fresh abalone, how to extract the innards safely, and how to sautΓ© the rice properly ("Bul-lin-ssal") to achieve a texture that is velvety, not gluey.

Why You’ll Love This Recipe

  • The "Umami" Bomb: The combination of sesame oil and abalone innards creates a rich, savory flavor profile that needs almost no artificial seasoning.

  • Gut Healing: This is the #1 recommended meal in Korea for anyone recovering from surgery, digestion issues, or fatigue. It is gentle yet nutrient-dense.

  • Luxury at Home: Abalone is expensive. Making this at home costs a fraction of the price of a high-end porridge shop and tastes infinitely better.

  • No "Fishy" Smell: By using a generous amount of garlic and high-quality sesame oil, the dish is aromatic and nutty, not pungent.

Key Ingredients & Expert Substitutions

  • Fresh Abalone: You need live or fresh frozen abalone.

    • Expert Note: Do not use canned abalone if you want the green color. Canned abalone usually lacks the innards.

  • Short Grain Rice: Korean white rice (Sushi rice). Do not use Jasmine or Basmati; they lack the starch needed for the creamy texture.

  • Sesame Oil: This is the perfume of the dish. Use the highest quality, dark-toasted sesame oil you can find.

  • Garlic: Essential for balancing the seafood flavor.

  • The Garnish: Toasted seaweed strips (Gim) and sesame seeds.

  • Fish Sauce or Soup Soy Sauce (Guk-ganjang): For the final seasoning.

Step-by-Step Instructions

Phase 1: The Rice Prep (The Texture Secret)

  1. Wash the rice until the water runs clear.

  2. Soak: Soak the rice in cold water for at least 30 minutes to 1 hour.

    • Why? Pre-soaked rice grains break down faster and release starch more evenly, creating a creamy porridge rather than "rice in water."

  3. Drain well.

Phase 2: Mastering the Abalone

  1. Scrub: Use a clean toothbrush to scrub the black film off the sides of the abalone flesh. It should turn pale.

  2. Detach: Use a spoon to scoop the flesh out of the shell.

  3. Separate the Innards (Gewoo): delicately pull the dark green/brown sac away from the meat. Do not throw this away!

  4. De-beak: Find the hard, tooth-like bits (the mouth) at the tip of the meat and cut them off.

  5. Prep: Slice the white meat thinly. Blend the green innards with a splash of water (or mince them extremely finely).

Phase 3: The "SautΓ©" (Bokkeum)

  1. Heat a heavy pot (Dutch oven) over medium heat. Add 2 tablespoons of Sesame Oil.

  2. Add the sliced Abalone Meat and minced Garlic. SautΓ© for 1 minute until fragrant.

  3. Crucial Step: Add the blended Innards. Stir-fry for another minute. The oil will turn a dark, mossy green. Cooking the innards in oil eliminates any bitterness.

  4. Add the Soaked Rice. Stir-fry the rice in this green oil for 2-3 minutes until the grains turn slightly translucent. This step ("Chamm-gireum Bokkeum") coats every grain in flavor.

Phase 4: The Simmer

  1. Pour in the water (Ratio is approx 1 part rice to 6 parts water).

  2. Bring to a boil over medium-high heat.

  3. Reduce heat to Low. Cover and simmer for 20-25 minutes.

  4. Stir: Open the lid occasionally and stir to prevent sticking.

  5. Once the rice has blossomed and the texture is creamy, season with Fish Sauce or Salt.

Pro-Tips for 'Restaurant-Quality' Results

  1. The "Egg Yolk" Finish: For extra luxury, serve the hot porridge with a raw egg yolk in the center. Stirring it into the hot gruel adds incredible richness.

  2. Consistency Control: If it becomes too thick (like cement), add a splash of hot water. It should flow like heavy cream, not stand up like mashed potatoes.

  3. The Sesame Drizzle: Never cook all the sesame oil. Save a teaspoon to drizzle on top raw right before serving. The heat destroys the delicate aroma of the oil, so adding fresh oil at the end revives the scent.

Variations & Serving Suggestions

  • Vegetable Abalone Porridge: You can add finely diced carrots and zucchini for color and sweetness. Add them when you sautΓ© the rice.

  • Serving Pair: Porridge is mild, so it pairs perfectly with salty, spicy sides like Jang-jorim (Soy Braised Beef) or Ojingeo-jeotgal (Salted Squid).

Comprehensive FAQ Section

Q: Can I use frozen abalone? A: Yes! Frozen abalone is excellent. Thaw it in the fridge overnight. Just check if it includes the innards (most whole frozen ones do).

Q: Why is my porridge bitter? A: The innards can be bitter if they aren't cooked enough in the oil first. Ensure you sautΓ© the green paste in the sesame oil thoroughly before adding water.

Q: How do I store leftovers? A: Porridge thickens rapidly in the fridge. To reheat, you must add a splash of water while warming it up on the stove or microwave to loosen the texture.





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