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?
- For yourself! You’re the most important person in the world!
- For someone you love. They could be your parents, parents-in-law, spouse, girlfriend, boyfriend, or of course your children.
- For someone special in your life who’s recovering from an illness.
Haha! Enjoy the recipe and here’s the details:
Makes 2-3 servings.
Ingredients:
2 small size ablones (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 laver.
Directions:
- Wash 1 cup of rice and soak it in cold water for 2 hours. Drain it through a strainer.
- Clean up the abalones using a brush in cold running water. Chop it up and put it on a plate.
- Chop some carrot (about ¼ cup), 2 green onions, and put it on the plate.
- Mince 2 cloves of garlic and put it on the plate.
- Heat a large pot over medium high heat. Add 2 tbs sesame oil.
- Add the minced garlic, abalone, and chopped carrot to the pot. Stir it for 30 seconds.
- Add the soaked rice to the pot. Keep stirring for a few minutes until the grains of rice look half translucent.
- 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
- Open the lid of the pot and add 1 tbs fish sauce and 1 ts salt (the amount depends on your taste).
- Roast a sheet of laver and put it in a plastic bag. Crush it by rubbing the plastic bag.
- To serve, ladle the porridge into a bowl and sprinkle the crushed roasted laver and chopped green onion over top.
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!
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
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…
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
very creative! You modified the recipe to your taste!
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!
broccoli? It sounds wonderful! I should try it out. toasted sesame seed oil and soy sauce! yum!
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.
yes, I saw it there. Check the frozen section.
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???
You can’t find abalone? Then use shrimp (frozen shrimp are ok)!
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?
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?
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?
kelp buds? I have never seen them. Leave your question on the forum with some photos of the roasted seaweed that you bought.
http://www.maangchi.com/talk/forum/general-discussion
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!
yes, mool kimchi is usually served with porridge but not necessarily. My yeolmu mulkimchi recipe is here:
http://www.maangchi.com/recipe/yeolmu-mulkimchi
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 :)
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.
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 :)