Asian > Korean > Rice

Jeonbokjuk (전복죽) Recipe

Ingredients with Measurements:
- 1 cup of short-grain rice
- 6 cups of water
- 1 teaspoon of salt
- 1 pound of fresh abalone, shucked and sliced
- 2 tablespoons of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of soy sauce
- 1 tablespoon of rice wine
- 1 tablespoon of chopped scallions
- 1 tablespoon of toasted sesame seeds

Special equipment needed:
- None

Step-by-step instructions:

1. Rinse the rice in cold water until the water runs clear.
2. In a large pot, combine the rice, water, and salt. Bring to a boil over high heat.
3. Reduce the heat to low and simmer, stirring occasionally, for 30 minutes or until the rice is fully cooked and the mixture has thickened.
4. While the rice is cooking, heat the sesame oil in a skillet over medium-high heat.
5. Add the garlic and ginger and cook for 1 minute or until fragrant.
6. Add the sliced abalone and cook for 2-3 minutes or until lightly browned.
7. Add the soy sauce and rice wine and cook for another minute.
8. Add the abalone mixture to the pot of rice and stir to combine.
9. Cook for another 5-10 minutes or until the mixture has thickened to your desired consistency.
10. Stir in the chopped scallions and toasted sesame seeds.
11. Serve hot.


- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-low heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 350
- Fat: 6g
- Carbohydrates: 60g
- Protein: 13g

Substitutions for ingredients:
- Short-grain rice can be substituted with any other type of rice.
- Abalone can be substituted with other seafood such as shrimp or scallops.

Variations:
- Add vegetables such as carrots or mushrooms for added flavor and nutrition.
- Use chicken or beef broth instead of water for a richer flavor.

Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent the mixture from becoming too thick.
- Use fresh abalone for the best flavor and texture.
- Adjust the amount of water and cooking time to achieve your desired consistency.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the jeonbokjuk in a pot over medium heat, stirring occasionally, until heated through.

Presentation ideas:
- Serve the jeonbokjuk in individual bowls garnished with chopped scallions and toasted sesame seeds.

Garnishes:
- Chopped scallions and toasted sesame seeds

Pairings:
- Serve with a side of kimchi and pickled vegetables for a traditional Korean meal.

Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed rice

Troubleshooting advice:
- If the mixture becomes too thick, add more water or broth to thin it out.

Food safety advice:
- Make sure to shuck and clean the abalone thoroughly before cooking to prevent any foodborne illnesses.

Food history:
- Jeonbokjuk is a traditional Korean porridge made with abalone and rice. It is often served as a special occasion dish.

Flavor profiles:
- Savory, nutty, and slightly sweet.

Serving suggestions:
- Serve hot as a main dish or as a side dish to a traditional Korean meal.

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Region: Korean

Taste: Savory, Umami, Mild, Nutty, Sweet