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.


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

Makes 2-3 servings.


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.


  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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