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I used both fresh abalones and a can of abalone. Made this for my dad’s Father’s Day breakfast, so i wanted to put lots of abalone into it.

I added the canned abalone (and all its liquid) and scallions into the pot AFTER I turned the heat off at the end of cooking.

Canned abalone is already cooked, so just it just needs to be heated through.

***Don’t used black pepper like me. Use white pepper instead, so that your jook doesn’t look dirty with black speck, lol****

The recipe is here.

Posted on Monday, June 18th, 2012.
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2 Comments:

  1. CinT United States joined 6/12 & has 1 comment
    Posted June 18th, 2012 at 12:31 pm | or create a profile.

    All thanks to you, Maangchi!

    I should clarify though:
    I added the canned abalone liquid along with the 6 cups of water (to make your 7 cups of water direction) during the cooking process. Lots of flavor =)

    The canned abalone and green onions were the only things added afterwards. Everything else was just as you instructed =)

  2. Maangchi New York City joined 8/08 & has 12,045 comments
    Posted June 18th, 2012 at 10:11 am | or create a profile.

    You made perfect looking jeonbokjuk!
    Thank you for sharing the photo and the tip that canned abalone will work well. Sometimes I’m asked by my readers if canned abalone will work in this recipe, so from now on I’ll refer your tip to them.
    Looking at your jeonbokjuk photo makes me really feel like making it. yummy!
    BTW, the black pepper in the porridge looks more appetizing. : )

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