Recipes - Korean

Jeonbok Naejang Jook (Abalone Porridge)
Jeonbok-Naejong-Jook


Jeonbok naejang jook also known as the “king of porridges” in Korea is the ultimate comfort food for cold weather. It is creamy, delicious, hearty, savoury and satisfying. Abalone is considered a delicacy in Korea and used to be presented to the King as a gift. Jeonbok naejang jook is also given to the sick and elderly as it is known for its nutritional benefits.
Cooking Time: 30mins - 60mins
Serves:2
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Korean









Ingredients:

1½ cups medium grain (calrose) rice
950ml water (for soaking)
230g abalone
4 tbsp salt
2 tbsp sesame oil
1.9L water (for boiling)
2 tbsp soy sauce
1 tbsp pine nut powder
Salt to taste (if necessary)




Steps:
  1. Rinse the medium grain (calrose) rice and soak thoroughly in 950ml water for about 2 hrs at room temperature.
  2. Pry the abalone from its shell using a spoon. Take a 1.5cm incision on the end of the abalone closest to the adductor muscle and remove the abalones tooth. Cut open the intestine and remove the debris.
  3. Clean the abalone by rubbing it with salt. Rinse the abalone and separate the intestine. Cut the intestine into small pieces and thinly slice the abalone meat.
  4. Heat a flat pan over a medium heat and season with sesame oil. Add the sliced abalone meat and intestine to the pan and saute. Then, add rice and saute for about 1 minute.
  5. Add 1.9L to the flat pan and increase to high heat to make the porridge.
  6. Once the porridge starts boiling, lower to medium heat. Let the porridge continue to cook until the rice grains become extremely soft making the jeonbok naejang jook.
  7. Transfer the jeonbok naejang jook to a serving bowl and garnish with pine nut powder. Serve with salt and soy sauce on the side.

Note: When buying abalone, ensure that they are still alive in their shell, stored on ice or it is still in the water. Make sure your abalone does not have any fishy smell as that is a sign it is not fresh. Quickly refrigerate them in the coldest part of the fridge and store them in a bowl and cover it with a wet cloth. Use within 24 hours.


asianinspirations.com.au
www.facebook.com/AsianInspirations
Jeonbok Naejang Jook (Abalone Porridge)

Jeonbok Naejang Jook (Abalone Porridge)

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Jeonbok naejang jook also known as the “king of porridges” in Korea is the ultimate comfort food for cold weather. It is creamy, delicious, hearty, savoury and satisfying. Abalone is considered a delicacy in Korea and used to be presented to the King as a gift. Jeonbok naejang jook is also given to the sick and elderly as it is known for its nutritional benefits.

Cooking Time: 30mins - 60mins
Serves: 2
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Korean
Ingredients

1½ cups medium grain (calrose) rice
950ml water (for soaking)
230g abalone
4 tbsp salt
2 tbsp sesame oil
1.9L water (for boiling)
2 tbsp soy sauce
1 tbsp pine nut powder
Salt to taste (if necessary)

Instructions
  1. Rinse the medium grain (calrose) rice and soak thoroughly in 950ml water for about 2 hrs at room temperature.
  2. Pry the abalone from its shell using a spoon. Take a 1.5cm incision on the end of the abalone closest to the adductor muscle and remove the abalones tooth. Cut open the intestine and remove the debris.
  3. Clean the abalone by rubbing it with salt. Rinse the abalone and separate the intestine. Cut the intestine into small pieces and thinly slice the abalone meat.
  4. Heat a flat pan over a medium heat and season with sesame oil. Add the sliced abalone meat and intestine to the pan and saute. Then, add rice and saute for about 1 minute.
  5. Add 1.9L to the flat pan and increase to high heat to make the porridge.
  6. Once the porridge starts boiling, lower to medium heat. Let the porridge continue to cook until the rice grains become extremely soft making the jeonbok naejang jook.
  7. Transfer the jeonbok naejang jook to a serving bowl and garnish with pine nut powder. Serve with salt and soy sauce on the side.

Note: When buying abalone, ensure that they are still alive in their shell, stored on ice or it is still in the water. Make sure your abalone does not have any fishy smell as that is a sign it is not fresh. Quickly refrigerate them in the coldest part of the fridge and store them in a bowl and cover it with a wet cloth. Use within 24 hours.

You May Also Like

Lau Do Bien (Vietnamese Seafood Hot Pot)

Lau Do Bien (Vietnamese Seafood Hot Pot)

6 Easy Vegetables and Herbs You Can Grow in Your Backyard

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic