Jeonbokjuk (Abalone Porridge)

Method8 steps · about 1 hr 45 min

1. 1

   Step 1: Soak the rice for about an hour and drain.

   Soak rice about an hour · 60 minUses 1 cup short grain rice (measuring cup not the cup that came with your rice cooker) · Water for soaking/draining rice and cleaning abalone

2. 2

   Step 2: Scrub off the dark edges of the abalone (2–3 medium) with a kitchen brush or toothbrush. Remove the abalone from the shell by working a spoon or small spatula around the muscle attached to the shell.

   Uses 2–3 medium abalone, 3 1/2–4 oz each; use 3–4 if smaller · Water for soaking/draining rice and cleaning abalone

3. 3

   Step 3: Carefully cut off the viscera (guts) with a knife, or pull it off by hand.

   Uses Scrubbed and shelled abalone

4. 4

   Step 4: Cut off the tough pointed end. Slice the abalone meat into the desired thickness. Chop up the guts into small pieces, and scrape it off with a knife in to a small bowl.

   Uses Abalone meat and separated viscera

5. 5

   Step 5: Add the rice and the guts to a medium size pot. Mix them well, breaking up any lumps of guts. Add the sesame oil (2 tablespoons) and stir until the rice starts to turn translucent over medium heat, about 5 minutes. Throw in the abalone pieces and stir for a couple more minutes.

   Uses Soaked and drained rice · Sliced abalone and chopped viscera · 2 tablespoons sesame oil

6. 6

   Step 6: Add 6 cups of water and bring it to a boil over medium high heat.

   Uses Sautéed rice, viscera and abalone · 6 cups water for porridge

7. 7

   Step 7: Reduce the heat to medium, and continue to boil, stirring occasionally (more frequently as the stock is reduced so the rice doesn’t stick to the bottom of the pot), for about 25 minutes.

   Cook Porridge · 25 minUses Abalone rice porridge

8. 8

   Step 8: When the rice is tender, adjust the porridge consistency to taste with up to 1 cup extra water if needed. If adding water, cook for a few more minutes, stirring well and reducing to medium-low heat as necessary. Add salt (to taste) OR soup soy sauce (to taste) to taste just before serving, then the optional 1/2 tsp sesame-seed garnish.

   Uses Cooked abalone porridge · Up to 1 cup extra water to adjust porridge near the end · Salt to taste, OR soup soy sauce below · Soup soy sauce to taste instead of salt · 1/2 tsp sesame seeds for optional garnish