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.
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!
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 :)
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 :)
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!!!
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
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~~
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.
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!
I’m so glad to hear that you made this and got better!
I love Chinese style porridge “congee”.
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
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…
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.
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!
yeah, this porridge is perfect for a baby! Thank you for your update!
isn’t it a bit expensive to use abalone??
like they cos a lot….
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~
You could replace abalone with shrimp, clams, and mussels.
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?
Hi Maangchi…You are awesome!!! Thank you thank you thank you for making it easier for me to cook.
hey maangchi thanks for the video
i have a question ….
can i use canned abalone ?
will it effect the taste ?
hmm, I have never tasted canned abalone. You can leave your question on the forum. Someone else may give you answer.
http://www.maangchi.com/talk/forum/general-discussion
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!!!
yes, homemade food is the best! (cheap, delicious, and healthy)
Hey maangchi! Would it be ok to substitute ground chicken for the abalone? Thanks.
I have never used ground chicken to make porridge, but I would like to encourage you to use it! Good luck!
we need to use fish oil or we can change vegetable oil thanks and very good recipe
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
Hello! Nice to meet you, Maangchi!
Do you know recipe of pumpkin porridge?
I would like to know how to make it…
Thanks..:D
yes, I did post the recipe.
http://www.maangchi.com/recipe/category/porridges
Do you have a recipe for Chrysanthemun porridge ?
I have never heard about Chrysanthemun porridge!
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
I always use white rice when I make porridge.
hi, i’ve used prawns instead of shrimp and it tasted really bland.. shouldn’t have used prawns =(
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!! :)
wow, congratulation on your successful cooking! Now you are ready to cook so many delicious dishes! : )
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
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.
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 :)
yayee, congratulation!
thanks :)
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…
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
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!:]
yes, annyeonghaseyo!
Are you planning to invite your friends? When I make this porridge, I usually eat this with kimchi. It doesn’t need many side dishes.
But if you make this porridge for special occasion and want to impress your friends with more side dishes, you could prepare more dishes such as
japchae, cod jeon, soy bean sprout side dish, spinach side dish..
japchae: http://www.maangchi.com/recipe/japchae
kongnamul muchim (soy bean sprout side dish):
http://www.maangchi.com/recipe/kimchi-chigae-kongnamool
sigeumchi namul (spinach side dish):
http://www.maangchi.com/recipe/sigumchi-namul
daegujeon (cod pancake):
http://www.maangchi.com/recipe/daegu-jeon
Thank you Josh! I think your Korean is getting better! “Annyeonghaseyo”(means hi!)
yes i was gonna make this for my family
thank you so much!
neomu kamsahamnida! :]
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
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. (:
nice! She made precious jeonbokjuk for you! Your mom lo~ves you! : )
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
aww, thanks, I will check it out later and fix it soon. ; )
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!
Thank you. Have you made this porridge yet? : )
If not, good luck with making jeonbokjuk!
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. : )
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
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
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!
sha,
thank you!
yes, the rice I soaked is of course uncooked rice. short-grain rice (sushi rice)
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?
otk,
wonderful! Thank you for letting me know about your successful cooking!
this is a treat to all Boys Over flowers fan :) I made this yesterday ! It was soooooooo good !!!!!
thank u so much Maangchi !
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,…”!
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!
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.
Hazel,
I hope your porridge turns out good! You can use different kinds of seafood to make porridge.
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
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
Min,
The porridge your mother made for you was made with full of love!
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
AJ,
Welcome to my website! Yeah, there are so many similar foods in different cultures.
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!!
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,
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!
Melody,
You are very welcome!
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!
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!
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!
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?
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!
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!
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!
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!
Anonymouse,
Thank you very much! I have a few close friends helping me make my videos.
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!
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..”
Are there other subsitutes for Abalone?
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.
annie,
Yes, I saw frozen abalone in the frozen section at Han Arueu on 32nd St. Thank you!
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!!!