Directions

To Prep

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.

To Cook

1. 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.
2. Add 1.9L to the flat pan and increase to high heat to make the porridge.
3. 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.
4. 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.