Korean · Dinner
Korean Rice Porridge with Abalone
Jeonbokjuk is a Korean rice porridge made by simmering sesame-oil-toasted short-grain rice with diced abalone and its innards in dashi until creamy, then finished with soy sauce, sesame seeds, and scallion for a savoury one-bowl dish.
$10
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
413Calories
26.4gProtein
9.2gFat
57.8gCarbs
1.5gSugar
1.2gFiber
1520mgSodium
104mgChol
1.7gSat Fat
450mgPotassium
60mgCalcium
3mgIron
1mcgVitamin B12
3mgVitamin C
gluten-free
low-calorie
rich-umami
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Scrub abalone shell and meat under cold water; pry meat from shell with a spoon, trim, thinly slice, and mash the green innards separately.
2
Sauté
Heat sesame oil in a small heavy pot over medium heat, add rice, and stir for 2 to 3 minutes until grains glisten.
3
Bloom
Add sliced abalone and mashed innards, stir over medium heat for 1 minute until innards coat the rice pale jade green.
4
Simmer
Pour dashi into pot, bring to gentle bubble over medium-high heat, reduce to low, and simmer uncovered for 25 to 30 minutes, stirring often, until rice breaks down into thick porridge.
5
Plate
Stir soy sauce and salt into porridge, ladle into bowl, scatter scallion and sesame seeds over top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g abalone
- 2/3 cup130g short-grain rice
- 2 tsp2 tsp sesame oil
- 3 cups720ml dashi
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp salt
- 22 scallion
- 1 tsp1 tsp sesame seeds
