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.


Enjoy the recipe!

Ingredients (for 2 or 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


Other delicious stuff on maangchi.com:


  1. ariel.ong My profile page joined 5/15
    Posted May 22nd, 2015 at 5:04 am | # |

    just made this! amazingly heartwarming porridge.
    Other than abalone, i also added fish paste (minced fish meat) to it, also added ginger to get a bit more of a spiciness/kick. oh and also dried mushrooms! it’s a great recipe and there’s plenty of ways to create your own variations! great for winters (it’s almost winter here in melbourne!)!

  2. jessminder My profile page joined 3/15
    Posted March 25th, 2015 at 1:32 am | # |

    can i put more than 1 cup of abalones? X) i love this porridge a lot, and this recipe is amazing X)!

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  8. 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.

  9. 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?

  10. 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

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