Entree: South Korea – Jeju – 전복죽 ➤ Jeonbokjuk (Creamy abalone rice porridge made with tender abalone and savory stock)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Additional 15 min

Total 55 min

Ingredients

- 6 small abalones, approx. 1 lb (450 g) total, cleaned and sliced
- 1/2 cup (100 g) short-grain rice, rinsed until water runs clear
- 6 cups (1.4 L) water or kelp-and-anchovy stock
- 1 tbsp (15 ml) sesame oil
- 2 cloves garlic, minced
- 1 tsp (5 g) fine sea salt, or to taste
- 2 tbsp (30 ml) light soy sauce, or to taste
- 2 green onions, thinly sliced (for garnish)
- 1 tsp (3 g) toasted sesame seeds (for garnish)
- 1 piece (2 in / 5 cm) kombu (kelp) if making stock from scratch

Instructions

1. Rinse the rice and soak 15 minutes, then drain. If making stock, simmer kombu and a handful of dried anchovies in 6 cups (1.4 L) water for 10 minutes, remove kombu and anchovies and reserve the stock.
2. In a heavy pot, heat sesame oil over medium heat. Add minced garlic and briefly sauté until aromatic but not browned.
3. Add the rinsed rice and stir to coat grains in oil for 1 minute. Pour in the stock or water and bring to a gentle boil.
4. Reduce heat to low and simmer, stirring occasionally, until rice breaks down and porridge is creamy, about 30–40 minutes. Add more water by 1/2 cup (120 ml) increments if it becomes too thick.
5. Add sliced abalones during the last 8–10 minutes of cooking so they become tender but not rubbery. Taste and season with salt and soy sauce.
6. Serve hot, garnished with sliced green onion and toasted sesame seeds. Drizzle a few drops of sesame oil if desired.