Recipes

Abalone and rice porridge

Jeonbokjuk 전복죽

When I think about Jeonbokjuk, the first thought that comes to my mind is that it’s very precious! Even though I got frozen abalone to make this video recipe, the taste turned out delicious! I am very satisfied with the taste!

You can replace abalone in this recipe with mussels, clams, shrimp, or even ground beef, but abalone porridge is the king of porridge!

When to make this precious porridge?

  1. For yourself! You’re the most important person in the world!
  2. For someone you love. They could be your parents, parents-in-law, spouse, girlfriend, boyfriend, or of course your children.
  3. For someone special in your life who’s recovering from an illness.

jeonbokjuk

Haha! Enjoy the recipe and here’s the details:

Makes 2-3 servings.

Ingredients:

2 small size abalones (1 cup worth), 1 cup of rice, 7 cups of water, 2 tbs sesame oil, 1 ts salt, 1tbs fish sauce, 2 cloves of garlic, 2 green onions, ¼ cup of chopped carrot, and 1 sheet of roasted seaweed.

Directions:

  1. Wash 1 cup of rice and soak it in cold water for 2 hours. Drain it through a strainer.
  2. Clean up the abalones using a brush in cold running water. Chop it up and put it on a plate.
  3. Chop some carrot (about ¼ cup), 2 green onions, and put it on the plate.
    preparing jeonbokjuk
  4. Mince 2 cloves of garlic and put it on the plate.
  5. Heat a large pot over medium high heat. Add 2 tbs sesame oil.
  6. Add the minced garlic, abalone, and chopped carrot to the pot. Stir it for 30 seconds.
  7. Add the soaked rice to the pot. Keep stirring for a few minutes until the grains of rice look half translucent.
  8. Pour 7 cups of water into the pot and lower the heat to low heat. Close the lid and cook it for about 30 minutes.*tip: Every now and then open the lid and stir the porridge so the rice doesn’t burn on the bottom the pot
  9. Open the lid of the pot and add 1 tbs fish sauce and 1 ts salt (the amount depends on your taste).
  10. Roast a sheet of seaweed and put it in a plastic bag. Crush it by rubbing the plastic bag.
  11. To serve, ladle the porridge into a bowl and sprinkle the crushed roasted seaweed and chopped green onion over top.

eating jeonbokjuk

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146 Comments:

  1. j8n LA My profile page joined 4/14
    Posted April 13th, 2014 at 12:12 pm | # |

    Maangchi, i love your recipes. My Korean husband misses Korean food and demands that I cook for him. Your recipes are easy to follow and fun to watch.
    if you can’t find frozen or live abalone, you may try to see if you can find dried abalone or canned abalone. If you use the dried abalone that comes in oval slices about 1/8 inch thick then you can soak them overnight and chopped it up, but cooking time will vary. I usually cook the dried abalone first and then add the other ingredients. If you’re using canned abalone you will need to adjust seasoning because the liquid in the can is salty.
    I don’t really know why, but my mom would roast the rice on a pan before introducing it into her juk if she was cooking with chicken. For chicken juk, I love adding lime and chili paste.

  2. KaeTee Boston My profile page joined 3/14
    Posted March 21st, 2014 at 9:27 pm | # |

    I live on the northeast coast of the US. Abalone isn’t native to this area, I’ve never had it, I don’t even think I’d be able to find it at a market. Can any type of fish be substituted? I was thinking maybe scallops or even haddock? Or should a shellfish be used?

    • Maangchi New York City My profile page joined 8/08
      Posted March 22nd, 2014 at 11:37 am | # |

      yes, you can replace abalone with shrimp, octopus, or mussels. Haddock? I have never used it to make porridge.

  3. Candy87 South Lake Tahoe My profile page joined 12/13
    Posted January 12th, 2014 at 6:16 pm | # |

    I just made juk! So excited. I couldn’t find abalone but I substituted shrimp and it still came out pretty good. Next time I go to the coast I’ll see about getting some abalone. In the meantime thank you so much for your easy and delicious recipes.

  4. Zulumom Concord, CA My profile page joined 9/13
    Posted October 20th, 2013 at 4:34 am | # |

    Miss Maangchi, I finally made this abalone porridge! My oldest dog was hospitalized at the ER for five days for kidney failure and other issues but came home today with a lot of improvement! He didn’t want to eat any food for five days, and yesterday he ate my abalone porridge. I made that porridge because you call it the king of porridge, and my dog, Zulu, is the king in our house. Now my husband got sick too, so he wants to eat some of that delicious porridge leftover…but I don’t know about sharing it with him. Hahahaha… Anyhow, I wanted to thank you for this recipe because my dog didn’t want any food, but he lapped all it’s broth on top, then a bit of rice and abalone meat too. It was special enough for him to finally eat food as part of his recovery.

  5. Leester82 CA My profile page joined 3/13
    Posted March 14th, 2013 at 4:49 pm | # |

    Do we have to use the fish sauce? I want to make it for someone, but they don’t like the fishy smell. Will it still taste good without it? or can i use something as a substitute? Thank u!

    Can you please also do a recipe for Porridge with sogogi?

    • Maangchi New York City My profile page joined 8/08
      Posted March 16th, 2013 at 6:44 am | # |

      How about using gukganjang (soup soy sauce) or salt?
      “Can you please also do a recipe for Porridge with sogogi?” You can make soegogijuk (beef porridge) by replacing abalone with ground beef in this recipe. It will turn out delicious.

      • Leester82 CA My profile page joined 3/13
        Posted March 16th, 2013 at 6:43 pm | # |

        thanks. When I made the soup, it lacked a little bit of flavor and I added more salt. Would it be possible to add chicken stock to the water? I’m not a fan of store bought chicken stock but maybe boil the chicken bones and use the stock from that? Thank you!

  6. korealoveforever USA My profile page joined 1/12
    Posted April 30th, 2012 at 12:32 am | # |

    Maagchi, this recipe as authentic as it can be. I finally was able to find abalone in korean store and made this porridge, my husband said it was awesome. Def will make it again, thank you

    • Maangchi New York City My profile page joined 8/08
      Posted April 30th, 2012 at 11:46 am | # |

      I’m so happy to hear that you got a compliment from your husband! Jeonbokjuk is the king of porridges in Korean cuisine.

    • daisies Sunnyvale, CA My profile page joined 1/13
      Posted January 9th, 2013 at 1:56 pm | # |

      Hi, I was wondering if carrots are added for flavor or just the presentation? If the latter than I would skip it personally. If it is for the flavor I will then keep it in. Thank you.

  7. beautifullight41 United States My profile page joined 4/12
    Posted April 19th, 2012 at 11:39 pm | # |

    hi maangchi! I could use this recipe and use salmon instead of jumbok, right? If I don’t use fish sauce (trying to keep salt content down for baby), it would still be good, right? Also, I plan on using sweet rice instead of short grain rice, or is jumbokjook usually made with short-grain rice?

  8. gizzybear2007 Fleming Island, FL My profile page joined 1/12
    Posted January 12th, 2012 at 9:12 pm | # |

    Hi Maangchi I love your videos because you are such a friendly and perky person and also because you are also an amazing cook. I personally love Korean Food and being raised in Korea Town while growing up allowed me to be introduced to all these yummy foods. And my question or suggestion to you is number one what are the 2 things you are eating the porridge with? I know you said one was kimchi but what type and what is the other thing. I would really love for you to share with us what you accompany your meals with and how to make it. So us newbies or enthusiast Korean foodies can be enlighten on the right palette

  9. Genie Canada My profile page joined 1/12
    Posted January 10th, 2012 at 11:50 pm | # |

    Heyy Maanchi!
    I wanted to make this, but i only have imitation crab right now, can i use that instead of abalone ? :D

  10. Jerry Ko New York My profile page I'm a fan! joined 1/11
    Posted December 27th, 2011 at 5:57 pm | # |

    Hi Maangchi! I made your abalone porridge for my me and my wife and it turned out so wonderful. I added some cilantro on top for garnish as well which I thought enhanced the porridge even more. I wanted to thank you personally for sharing such a great recipe post and finally I want wish you a happy upcoming new year and hope you had a wonderful Christmas holiday!

  11. mkfever NY My profile page joined 6/11
    Posted December 4th, 2011 at 9:47 am | # |

    my sister delivered her baby by surgery few days ago. this recipe right for her?

  12. asiaaa09 My profile page joined 3/11
    Posted July 29th, 2011 at 5:05 pm | # |

    I am eating this now very nice I did it with ground beef ….. this is the second porridge I made, last week was the chicken porridge…thank you very much

  13. ellebelle My profile page joined 10/10
    Posted May 2nd, 2011 at 1:10 pm | # |

    Hi Maangchi! Can you recommend a juk for pregnant ladies? I have a friend upstairs in my dorm who is having morning sickness (“eepdut?”). Is there anything nutritious that is traditionally served to pregnant ladies?

    Thank you for your help,always!

    Ellen

    • Maangchi New York City My profile page joined 8/08
      Posted July 30th, 2011 at 12:00 pm | # |

      Ellen,
      hmm, you are such a nice person! If you make porridge for her, she will be very happy.
      A pregnant woman struggling with morning sickness usually can’t tolerate any smell. I suggest you make white rice porridge. Skip all ingredients in the recipe and make the porridge with rice and water.
      Boil soaked rice and water over high heat and simmer it until rice grains are cooked well. Then add some salt. Let me know how it goes!

  14. sbachwich Indiana My profile page joined 4/11
    Posted April 29th, 2011 at 8:31 pm | # |

    Hi Maangchi! :)

    I’ve made many of your recipes since I found your blog last year, and though I have loved them all, I have to tell you that this is my favorite. It’s so easy to make, comforting to eat, and completely delicious. I just made it for my roommate who is getting sick and we both loved it and felt better after we ate it :)

    Thank you so much for sharing this recipe with us!!

  15. Kutin NYC My profile page joined 2/10
    Posted January 1st, 2011 at 5:22 pm | # |

    Maangchi,

    I am making this porridge for dinner tonight. Hopefully mine came out pretty good. You see my husband never liked porridge, he said his mom porridge gave him a bad after taste about porridge. I really hope this porridge will change his mind. hehe Wish me luck.

  16. Vormittagsspuk Austin, Texas My profile page joined 12/10
    Posted December 1st, 2010 at 11:08 pm | # |

    I just made this porridge, like several others on this site, I couldn’t find frozen abalone so I substituted 1/2 cup of shrimp and 1/2 a cup of scallops. Also, I made Maangchi’s radish salad to go along with this and had a bit of leftover daikon so I went ahead and put that in too. Anyway it came out really delicious! Everyone in my apartment liked it a lot so I think I’ll be making this again. Thanks Maangchi :)

    • Maangchi New York City My profile page joined 8/08
      Posted January 2nd, 2011 at 8:24 am | # |

      “I substituted 1/2 cup of shrimp and 1/2 a cup of scallops…” Great! happy New Year!

    • gerosales My profile page joined 2/11
      Posted February 5th, 2011 at 3:06 pm | # |

      Same here, I substituted 1/2 cup of shrimp and 1/2 a cup of scallops… it was yummy! Thanks to you and Maangchi… my tummy is happy!

  17. SerenaK North Jersey My profile page joined 12/09
    Posted September 20th, 2010 at 6:54 pm | # |

    Hi Unnie,

    I notice the market has fresh abalone but I have no idea how to clean it. Is it difficult to clean?

  18. lanouri Suwon, South Korea My profile page joined 8/10
    Posted August 26th, 2010 at 8:52 am | # |

    Maangchi, thanks for this site!I live in Korea now and I’d found already recipes of 2 my favourite dishes! Jajamyon and chuk =)))
    But here is a question. When we go to te restaurant to eat chuk there’s some with seafood (shrimps, small octopuses) and mushrooms. Can you please give the recipe of this chuk? Thanx a lot!

  19. NachoM Chile! My profile page joined 6/10
    Posted August 17th, 2010 at 2:36 am | # |

    Maangchi! i have a question for you =)
    What kind of porridge korean people serve to ill persons? i have seen it on lots of korean series (My girl, Boys before flowers, among other.)
    Ive made this! but in Chile we dont have abalone, so i used “Locos” the local abalon haha

    • Maangchi New York City My profile page joined 8/08
      Posted August 28th, 2010 at 11:15 pm | # |

      We make white rice porridge when our family member is sick. Make white rice porridge using this recipe. Leave out abalone and carrot, and use only white rice, water, salt and sesame oil,

      You can replace abalone with shrimp, clams, mussels, or ground beef…

  20. achel Maryland, USA My profile page joined 8/10
    Posted August 3rd, 2010 at 6:47 pm | # |

    Thanks for the recipe! I had to halve the recipe but it was still good. if anybody else does that (if anyone already talked about this, sorry for repeating) I would suggest to only use 3 c of water for 1/2 c rice. When there is still a good amount of water first, I added a bit of cornflour (mixed with some water first). Also, I added some lemon juice to add citrus-y flavor. Hehehe, kinda add to much sesame oil but I still like it :P

  21. jjoseph Florida, USA My profile page joined 7/10
    Posted July 29th, 2010 at 7:51 am | # |

    This was SO delicious! I’m vegetarian, so I used mushrooms and broccoli instead. I added a little toasted sesame seed oil and soy sauce at the end. Deliciouso! Thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted July 29th, 2010 at 8:26 pm | # |

      broccoli? It sounds wonderful! I should try it out. toasted sesame seed oil and soy sauce! yum!

  22. edhardy2010 My profile page joined 6/10
    Posted June 4th, 2010 at 5:19 am | # |

    maangchi! this looks SO delicious and would probably keep me warm in the cold nyc weather. :) welcome back and i’m so happy to see this recipe. do you think i can buy abalone from han areum on 32nd street? i don’t think i’ve seen it there before.

  23. negar My profile page joined 5/10
    Posted May 16th, 2010 at 7:00 pm | # |

    hi maangchi
    i love to make korean food but i’m in Iran and I can’t find the main things.It’s so bad.What can I do???

  24. myah Los Angeles, CA My profile page joined 5/10
    Posted May 1st, 2010 at 3:51 am | # |

    Hi Maangchi. I was wondering if it was possible to substitute the rice for brown rice and if so, how much longer should it soak for?

    • Maangchi New York City My profile page joined 8/08
      Posted May 2nd, 2010 at 8:00 am | # |

      jeonbokjuk made with brown rice? hmm, it will be unusual but why not? try it out and let us know how it turns out. Soaking time may be 2-3 hours?

  25. RJXiao Niagara Falls My profile page joined 4/10
    Posted April 30th, 2010 at 4:56 am | # |

    When i askd for roasted laver . i got roasted seaweed is that what im supposed to be using? and in another receipe u say to use kelp is kelp buds OKay?

  26. bmit374 Seattle, WA My profile page joined 1/10
    Posted January 21st, 2010 at 2:02 am | # |

    This was one of my favorites while I lived in Korea. I can not wait to make it. Thank you very much for this website. Also, do you have any recipes on Mool Kimchi(물 김치) that is usually served with porridge? Thanks for the great recipes and videos!

  27. Laeticia
    Posted December 23rd, 2009 at 12:29 am | # |

    Hi Maangchi,

    Does it change anything if I let the rice soak overnight? I just felt an urge to prepare everything tonight so I sould have this warm dish tomorrow during breakfast :)

    • Maangchi New York City My profile page joined 8/08
      Posted May 2nd, 2010 at 8:08 am | # |

      I’m sorry about the late reply. “Does it change anything if I let the rice soak overnight?” no, the recipe won’t be changed even though you soak the rice overnight.

  28. Paige
    Posted December 11th, 2009 at 2:26 am | # |

    Hi Maangchi!

    I made this tonight with Cod (no abalone any where in my town) And it turned out wonderfully :) And I made it with perfect timing, I believe I may be catching a cold :( Thank you for putting up such a wonderful recipe :)

  29. Thaory
    Posted November 25th, 2009 at 11:34 am | # |

    Hi manngchi! Its so cold in canada right now that im SICK ! AGAIN! lol Ill be making your porridge tonight so I could heal faster!! As for now, im at work and I will have to deal with ramen in a cup ==” (not so healthy eh? ) I wish someone could make porridge for me!!!

  30. michael
    Posted October 21st, 2009 at 4:35 pm | # |

    i used to eat this in korea when i was ill!
    check out my food blog and tell me what you think:
    http://thegodscake.wordpress.com

    Michael

  31. elaine
    Posted September 29th, 2009 at 6:32 pm | # |

    Thank you so much for uploading this recipe!!! I have stomach ulcer and really wanted to make it and didn’t know how until I saw your very helpful recipe. Thank you so much~~

    • Paul
      Posted October 17th, 2009 at 12:18 pm | # |

      If you have a stomach ulcer you need to get treatment because it can become cancer. H pylori shouldn’t be allowed to stay in your body for too long.

  32. Thaory
    Posted September 27th, 2009 at 11:04 am | # |

    hey maangchi!

    I was sick saturday day sooo bad! And today i made myself some Juk like you did. It was so good and I felt so much better. Luckily, I recovered fast lol. Fell sick friday and get well sunday! yay!

    Oh and we do eat porridge too but we dont do it the same way as korean do! I prefer your version because the rice get to mix with the water like really. Ours you can see a seperation and i never really like that and always wondered how other do it like that haha. Thank you maangchi. Also ours has so much stuff in eat its not for sick people lol its like a big diner! Yours is so light anyways I love your version!

    • Maangchi New York City My profile page joined 8/08
      Posted September 27th, 2009 at 10:54 pm | # |

      I’m so glad to hear that you made this and got better!
      I love Chinese style porridge “congee”.

  33. Jane
    Posted September 21st, 2009 at 5:07 pm | # |

    i LOVE jeonbokjuk! this is SO simple and delicious…chopping all the ingredients and waiting for the rice to cook always takes the most time :-) my mom and i continue to watch and laugh at your videos. we also “bokka” the abalone and veggies before we add the rice too.

    i loved the BOOYA (1 cup) comment. thank you! jane

  34. Felix
    Posted September 13th, 2009 at 2:59 pm | # |

    hi maangchi! hmmm very delicious recipe! I always love porridge dishes~ :)
    is there a way to cook this with cooked rice? i think i new some people just using
    cooked rice instead of soaking them for few hours…

    • Maangchi New York City My profile page joined 8/08
      Posted September 13th, 2009 at 8:16 pm | # |

      Yes, some of my Korean friends said that they make porridge with leftover cooked rice, but I have never made with it. I always soak rice to make good porridge.

  35. julie
    Posted August 19th, 2009 at 12:14 pm | # |

    i made this for my 12-month old daughter, and she loves it so much! my mom had some, too. i think i impressed her. :)

    thank you for posting this recipe!

    • Maangchi New York City My profile page joined 8/08
      Posted August 19th, 2009 at 5:00 pm | # |

      yeah, this porridge is perfect for a baby! Thank you for your update!

      • 한국인
        Posted August 31st, 2009 at 3:08 am | # |

        isn’t it a bit expensive to use abalone??
        like they cos a lot….

  36. Eliza
    Posted August 15th, 2009 at 4:11 am | # |

    hi Maangchi~~
    i have just finished eating the porridge, which made by following your recipe, and it’s great!
    i tried to use the squid this time since abalone is quite expensive for us, the oversea students”
    but i find that the squid does not have much taste in the porridge (a bit disappointed~ /_________\)
    well, if we don’t use abalone, what else will u recommand for cooking such a dishes?

    P.S. you are such a cool housewifeeeeee! Pretty u^^ E-Bu-Da~

    • Maangchi New York City My profile page joined 8/08
      Posted August 15th, 2009 at 7:23 am | # |

      You could replace abalone with shrimp, clams, and mussels.

      • dramaticdilemma
        Posted November 5th, 2009 at 11:34 pm | # |

        Hey Maangchi!!!

        I love your cooking show! So far, ive tried to make Vegetables pancake, Ddukpoki, egg side dishes. I will try this recipe next! :D

        I have an allergy to seafood, is it okay for me to use chicken for this recipe?

      • mokpochica Michigan My profile page I'm a fan! joined 1/09
        Posted August 11th, 2010 at 11:24 am | # |

        I’m glad you wrote this. I bought a bag of mixed seafood for jjamppong and it has shrimp, mussels and squid. I think I’ll try this recipe out today or tomorrow.

  37. Janet
    Posted July 27th, 2009 at 12:04 am | # |

    Hi Maangchi…You are awesome!!! Thank you thank you thank you for making it easier for me to cook.

  38. Anonymous
    Posted July 23rd, 2009 at 1:50 am | # |

    hey maangchi thanks for the video
    i have a question ….
    can i use canned abalone ?
    will it effect the taste ?

  39. Anonymous
    Posted July 20th, 2009 at 1:37 am | # |

    jovie,

    hi Maangchi

    i used to eat Korean food in a Korean restuarant cause i found them very delicious and healthy but i don’t even know how to cook or make them myself but now i can make it myself through your help and i’m looking forward for your other recipes, thanks a lot, keep up the good work,

    i really love it!!!

    • Maangchi New York City My profile page joined 8/08
      Posted July 20th, 2009 at 6:01 am | # |

      yes, homemade food is the best! (cheap, delicious, and healthy)

    • Nicole
      Posted July 24th, 2009 at 10:10 pm | # |

      Hey maangchi! Would it be ok to substitute ground chicken for the abalone? Thanks.

      • Maangchi New York City My profile page joined 8/08
        Posted July 24th, 2009 at 10:35 pm | # |

        I have never used ground chicken to make porridge, but I would like to encourage you to use it! Good luck!

        • claudia torres
          Posted August 30th, 2009 at 9:51 pm | # |

          we need to use fish oil or we can change vegetable oil thanks and very good recipe

          • Harry
            Posted December 16th, 2009 at 12:57 pm | # |

            fish sauce not oil… and that is very different from vegetable oil lol
            you can probably get by without it if you don’t have

  40. Steffi
    Posted July 10th, 2009 at 9:28 pm | # |

    Hello! Nice to meet you, Maangchi!
    Do you know recipe of pumpkin porridge?
    I would like to know how to make it…
    Thanks..:D

  41. Julian
    Posted July 10th, 2009 at 12:16 am | # |

    Do you have a recipe for Chrysanthemun porridge ?

  42. jessica
    Posted July 5th, 2009 at 7:14 am | # |

    maangchi!
    hello, and thank you for posting these videos. :)
    i was wondering if you can make this with different types of rice, such as black rice, or barley, etc. thank you! <3

  43. yongzhen
    Posted July 4th, 2009 at 6:52 am | # |

    hi, i’ve used prawns instead of shrimp and it tasted really bland.. shouldn’t have used prawns =(

  44. Jane
    Posted July 1st, 2009 at 1:00 pm | # |

    Hi Maangchi! I found your site about a year ago but I don’t know how to cook very well so I was too scared to try anything. Then I tried making this dish two weeks ago and it was so delicious and easy to make! My husband loves it and wants me to try making all the other dishes on your website. Thank you for sharing your recipes!! :)

    • Maangchi New York City My profile page joined 8/08
      Posted July 1st, 2009 at 5:06 pm | # |

      wow, congratulation on your successful cooking! Now you are ready to cook so many delicious dishes! : )

  45. Anonymous
    Posted June 23rd, 2009 at 9:52 pm | # |

    Hi Maangchi,
    I love the abalone porridge! I saw the live abalone at the Korean market the other day. Can you show us how to prepare live abalone? I heard you can also add its liver to the abalone porridge. Is it true? If so, can you show us how? Thanks!
    Lynn

    • Maangchi New York City My profile page joined 8/08
      Posted June 24th, 2009 at 5:38 am | # |

      It will be very delicious if you make the porridge with fresh abalone. Yes, you could add the intestines of abalone to the porridge.
      How to handle a live abalone:
      Rub the meat part with a brush to wash it clean, and use a knife to separate the shell and the meat.

  46. Yuna
    Posted May 30th, 2009 at 4:37 pm | # |

    i love your recipes :)!!!! in fact, i used one of yur recipes for my cooking class, and i got the highest grade out of everyone!!! Continue cooking :)

  47. susie
    Posted May 7th, 2009 at 1:12 am | # |

    My husband and i are crazy about korean food.. love your site.. will be trying out the recipe’s..Very excited about trying the yuk gae jang, love it…

  48. Noro
    Posted April 30th, 2009 at 10:41 am | # |

    Hi Maangchi,

    Being a drama addit, I was always wondering how to make the famous porridge, they always give to ill person. Now I know… thank you very much!!!
    cheers,
    Noro

  49. josh
    Posted April 25th, 2009 at 12:03 am | # |

    hi maangchi
    or should i say annyeonghaseyo!
    aha i think that is right?

    i was just wondering what the other sidedishes(besides the kimchi) you had with this porridge?
    it looked really good with porridge!:]

  50. Vivien
    Posted April 23rd, 2009 at 6:34 pm | # |

    Hello Maangchi,

    I really love your site and have tried many of your recipes. And it turned out really well. My boyfriend also liked it a lot. Recently I saw a dish in a Korean drama soap, and it is called burned rice soup. Do you know of this dish. I really like to try it out. When you have the time, please consider to post the recipe of this dish.

    Thank you so much for your effort.

    sincerly Vivien

  51. mina
    Posted April 23rd, 2009 at 6:01 pm | # |

    hey, maangchi!

    i’m here in california visiting my parents and my mom made jeonbokjuk for the first time, even though she cooks korean food so often. i think maybe she used your recipe, minus the carrots. it was so good. (:

  52. Nic
    Posted April 8th, 2009 at 11:23 am | # |

    Hey Maangchi,

    Love the podcast. One thing though you’ve been posting them as 2008, and it’s 2009 now. Hope you keeep on doing the podcast
    NIC

  53. Elaine Ling
    Posted April 6th, 2009 at 12:36 am | # |

    I was looking for abalone porridge recipe, and I came across your website. I think you’ve done a great job sharing with us your recipes!! :)
    Thanks!

  54. Maangchi New York City My profile page joined 8/08
    Posted March 27th, 2009 at 6:14 am | # |

    Libelle,
    I’m so glad to hear about your successfyk porridge making! Shrimp porridge is “saewoo juk” in Korean. Saewoo is shrimp and juk is porridge. : )

  55. Libelle
    Posted March 27th, 2009 at 4:49 am | # |

    Maangchi ssi, annyeong!
    I made this porridge yesterday using shrimp, it was so delicious and it gave such a warm feeling of cozziness! I was really surprised how aromatic a dish it is, just lovely. My husband and I enjoyed it very much and look foward to trying the other variations as well. Thank you so much for such a wonderful recipe! Oh, could you tell me what this dish is called when made with the shrimp? Komawoyo

  56. Maangchi New York City My profile page joined 8/08
    Posted March 14th, 2009 at 8:15 pm | # |

    A Childs,
    Thank you very much for your nice message! I know a lot of people are downloading my podcast. After ddukbokgi, what about trying jjajangmyeon (black bean noodles)?
    : )http://www.maangchi.com/recipe/jjajangmyun

  57. A Childs
    Posted March 14th, 2009 at 6:51 pm | # |

    Maangchi!

    I am a student of Korean language and culture, and I -love- Korean food. I found your podcast on iTunes, and was thrilled to see the right Korean way to make all the foods I like! Much simpler than I thought–this week I’m going to be making ddukbokgi for my neighbor who has never had it.

    I really appreciate your attention to detail, and you are funny and sweet. Please keep up the recipes…I’ve downloaded them all, and can’t decide which one to try after I make the ddukbokgi!

  58. Maangchi New York City My profile page joined 8/08
    Posted March 10th, 2009 at 9:09 am | # |

    sha,
    thank you!
    yes, the rice I soaked is of course uncooked rice. short-grain rice (sushi rice)

  59. sha
    Posted March 10th, 2009 at 8:26 am | # |

    Hi maangchi! First of all I would like you to know that I am now crazy abt korean food because of you!! You make it so simple. Just wanna confirm with you that the rice you use is not cooked right?

  60. Maangchi New York City My profile page joined 8/08
    Posted March 9th, 2009 at 8:50 am | # |

    otk,
    wonderful! Thank you for letting me know about your successful cooking!

  61. otk
    Posted March 8th, 2009 at 8:13 pm | # |

    this is a treat to all Boys Over flowers fan :) I made this yesterday ! It was soooooooo good !!!!!

    thank u so much Maangchi !

  62. Maangchi New York City My profile page joined 8/08
    Posted March 7th, 2009 at 9:40 am | # |

    Lynette,
    yes, you can make porridge using any kinds of your favorite ingredients. The recipe is almost the same as this abalone porridge recipe.

    Anna M,
    I’m so happy to hear the line in your message “I now have the confidence to make my own kimchi,…”!

  63. AnnaM
    Posted March 7th, 2009 at 5:38 am | # |

    Oh, I just found your site and I just want to thank you for sharing all these korean recipes! Being Swedish, I have previously had trouble finding asian ingredients, but since I’ve moved to the capital (Stockholm) I’ve discovered there’s quite a range of asian ingredients to buy!

    So I’ve been purchasing all sorts of strange asian items, not quite knowing what to do with them. Your site helped me a lot, since I bought sweet potato noodles and had no idea what to do with them. Your japchae was delicious!

    And I can’t wait to try this abalone porridge, it seems simple and yet delicious! And thanks to you, I now have the confidence to make my own kimchi, which I love but is outragously expensive here in sweden.

    Thanks again!

  64. Lynette
    Posted March 6th, 2009 at 7:31 pm | # |

    Hi Maangchi,
    Thanks for another delicious recipe. I have been addicted to Korean food these days so I visit your site quite often.
    I saw somewhere there such a dish call bean sprout kim chi porridge. I wonder if you know about it? If so, can you please tell me the recipe? I’d really appreciate it.

  65. Maangchi New York City My profile page joined 8/08
    Posted March 6th, 2009 at 5:25 pm | # |

    Hazel,
    I hope your porridge turns out good! You can use different kinds of seafood to make porridge.

  66. Hazel
    Posted March 6th, 2009 at 5:09 pm | # |

    Thank You so much Maangchi!

    Ever since I started watching 꽃보다 남자, I’ve wanted to make porridge soo bad! I’ll try the recipe out when I find some abalone ;D

    • kristina
      Posted April 8th, 2009 at 8:36 am | # |

      yhup!
      that was the reason why i wanna learn how to cook korean foods..
      especially the food kim hyun joong and the girl(geum jandi) cooked..^^
      hahahaha

      but it’s kind of hard for me to look for some special ingredients here in the philippines^^
      i mean the korean stuffs

  67. Maangchi New York City My profile page joined 8/08
    Posted March 6th, 2009 at 8:14 am | # |

    Min,
    The porridge your mother made for you was made with full of love!

  68. Min
    Posted March 6th, 2009 at 7:56 am | # |

    This is the dish my mother used to cook me when i was ill in bed!! brings back all the memories,, thank you for putting this up:-D

  69. Maangchi New York City My profile page joined 8/08
    Posted March 4th, 2009 at 7:41 pm | # |

    AJ,
    Welcome to my website! Yeah, there are so many similar foods in different cultures.

  70. AJ
    Posted March 4th, 2009 at 3:16 pm | # |

    this is the first time i came to your website; saw your book at the “Cooking Korean with Maangchi”

    I have similar dishes in other parts of asia – and i do look forward to trying some of your recipes.

    This looks delicious – never had Abalone before; so kinda hesitant (because i am sensitive to the taste of ‘brine’ — what can i say, kinda picky =^_^= ) but look forward to trying your other recipes!!

  71. Maangchi New York City My profile page joined 8/08
    Posted March 4th, 2009 at 10:20 am | # |

    gabieolie,
    I’m so happy to hear that your daughter liked your tuna porridge! Yes, next time make another kind of porridge using different ingredients.

    To make kong na mul juk (soy bean sprout porridge), add soybean sprouts from the beginning.

    Thanks,

  72. gabieolie
    Posted March 4th, 2009 at 12:01 am | # |

    Hi Maangchi,
    Thank you for your recipe. I made the porridge and my daughter loved it. I’m going to try different versions of it later. Shrimp sounds good, too. I read somewhere about “kong na mul juk.” Is there such a recipe? If so, do I cook the “kong na mul” with the rice from the beginning or do I add it at the end? Thanks again for another great recipe!

  73. Maangchi New York City My profile page joined 8/08
    Posted March 3rd, 2009 at 11:49 pm | # |

    Melody,
    You are very welcome!

  74. Melody
    Posted March 3rd, 2009 at 9:01 pm | # |

    i just made this! its very very yummy!!
    me and my mom both have a cold so i made it to make us feel a bit better!
    my mom really liked it too!! thanks so much for the recipe!

  75. Maangchi New York City My profile page joined 8/08
    Posted March 3rd, 2009 at 7:44 pm | # |

    Cam,
    Thank you for letting me know your successful shrimp porridge making! Now you can make many different kinds of porridge.

    Grace,
    I would not replace fish sauce with salty shrimp sauce. The reason I use fish sauce is to give some flavor like Korean fermented soy sauce for soup. But if you want to use saewoojeot (salty shrimp sauce), who would interrupt it. : )

    Lola,
    Please follow the recipe. Some people may use leftover rice to make porridge, but I don’t. More effort, more delicious!

  76. Lola
    Posted March 3rd, 2009 at 6:44 pm | # |

    Maangchi,

    I was wondering if I could use already cooked white rice? If so, how would I adjust the amount of water? Thanks, I love your blog!

  77. Grace
    Posted March 3rd, 2009 at 3:41 pm | # |

    Hi Maangchi, wondering if you can substitute the fish sauce with saewoo jut and if so, would it be the same amount (1 tbsp)? would that change the taste dramatically?

  78. Cam
    Posted March 3rd, 2009 at 10:23 am | # |

    Maangchi!
    I made this last night (w/ shrimps)after I got back from a late class and TKD. So delicious! It really warmed me up after comming in from the crazy cold.
    thanks for another great recipe!

  79. Maangchi New York City My profile page joined 8/08
    Posted March 3rd, 2009 at 12:34 am | # |

    Libelle,
    Let me know how your jeonbokjuk turns out! thanks,

    gabieolie,
    yes, you can make tuna porridge called “chamchijuk”:참치죽 in Korean. When you use a can of tuna, make the porridge as you normally would and then add the can of tuna at the end. You don’t have to soak rice to make porridge, but it will take longer for the rice grains to be cooked well. And the amount of water will be changed, too. I hope your daughter gets better after eating the tuna porridge that you make!

  80. gabieolie
    Posted March 3rd, 2009 at 12:21 am | # |

    Hi Maangchi,

    My daughter is sick and I would like to make this porridge. What is the minimum amount of time I should soak the rice? Also, can I use a can of tuna? No time for me to go to the Korean market right now :) Thank you!

  81. Libelle
    Posted March 2nd, 2009 at 10:54 am | # |

    Maangchi ssi, annyeong!
    A porridge recipe! Woohoo! hahaha I’ve been waiting, patiently, for another porridge recipe and there it is! It looks delicious and I look forward to making it for my husband. Kamsahamnida, precious Maangchi!

  82. Maangchi New York City My profile page joined 8/08
    Posted March 1st, 2009 at 9:10 pm | # |

    Anonymouse,
    Thank you very much! I have a few close friends helping me make my videos.

  83. Anonymous
    Posted March 1st, 2009 at 8:22 pm | # |

    Maangchi, after watching soooo many videos, I have only just realized that we never see your camera person. Who is the wonderful person who helps you so much? They deserve many thanks, just as you do!

  84. admin My profile page joined 7/08
    Posted March 1st, 2009 at 1:42 pm | # |

    josh,
    I already posted it on this page. I’m copying it and pasting it here for you.
    “..You can replace abalone in this recipe with mussels, clams, shrimp, or even ground beef..”

  85. josh
    Posted March 1st, 2009 at 1:11 pm | # |

    Are there other subsitutes for Abalone?

  86. Kyon
    Posted March 1st, 2009 at 12:51 am | # |

    Missed your videos! I have never had abalone so I am eager to try this recipe. Will have to wait until I can get some abalone. If I can’t get it here I will wait until our next trip to H Mart in NY.

  87. Maangchi New York City My profile page joined 8/08
    Posted February 28th, 2009 at 7:43 pm | # |

    annie,
    Yes, I saw frozen abalone in the frozen section at Han Arueu on 32nd St. Thank you!

  88. annie
    Posted February 28th, 2009 at 7:38 pm | # |

    maangchi! this looks SO delicious and would probably keep me warm in the cold nyc weather. :) welcome back and i’m so happy to see this recipe. do you think i can buy abalone from han areum on 32nd street? i don’t think i’ve seen it there before.

    ps: YUM!!!


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