Jeonbokjuk made without the abalone's internal organs
Type Juk
Place of origin Korea
Region or state Jeju Island
Serving temperature Warm
Main ingredients Abalone, white rice
Cookbook: Jeonbokjuk  Media: Jeonbokjuk
Hangul 전복죽
Revised Romanization jeonbok juk
McCune–Reischauer chŏnpok chuk

Jeonbokjuk (Korean pronunciation: [tɕʌnboktɕ͈uk]) or Abalone rice porridge 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.[1]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.[1][2]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.[3]

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).[4]

Jeonbokjuk including the abalone's internal organs.

See also


  1. 1 2 "Jeonbokjuk (Rice porridge with abalone)". The Jeju-do government's official website / EncyKorea. Retrieved 2008-05-31.
  2. (Korean) Jeonbokjuk at Encyclopedia of Korean Culture
  3. (Korean) Jeonbokjuk, the color of Jeju's sea, Jeju Sori, 2009-02-19. Retrieved 2010-07-02.
  4. (Korean) Jeonbokjuk at Doosan Encyclopedia
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