Korean food photos

Jeonbokjuk (Abalone Porridge)

I used both fresh abalones and a can of abalone. Made this for my dad’s Father’s Day breakfast, so i wanted to put lots of abalone into it.

I added the canned abalone (and all its liquid) and scallions into the pot AFTER I turned the heat off at the end of cooking.

Canned abalone is already cooked, so just it just needs to be heated through.

***Don’t used black pepper like me. Use white pepper instead, so that your jook doesn’t look dirty with black speck, lol****

The recipe is here.


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