Abalone and rice porridge / 전복죽 / Jeonbokjuk

If you think you know rice porridge from visiting Chinese jook joints, think again.  The Korean version is thicker and more risottolike but just as satisfying.  I have to admit I wasn’t always a fan of any rice porridge when I was a kid growing up because the rice porridge I was served wasn’t exactly quite appealing.  However, all of that has changed when I started to make my own Chinese rice porridge and occasionally with deep fried crullers.  Today I opted to make this slightly modified Korean version of Maangchi’s Abalone rice porridge.  It’s definitely worth the time to make it especially for winter time like now.

Ingredients:

3 small size abalone

1 cup rice

7 cups water

2 tbsp sesame oil

1 tsp sea salt

1 tbsp fish sauce

3 cloves garlic

2 green onions

1/4 cup carrots (chopped)

1 small bunch cilantro (chopped)

1 sheet of roasted laver (optional)

Directions:

1. Chop all the Abalone, garlic, carrots, green onion along with the cilantro and set aside for later.

2. Wash 1 cup of rice in water and soak in water for 1 to 2 hours then drain and set aside.

3.  Heat a large pot over medium high heat. Add 2 tbsp sesame oil.

4.  Add the minced garlic, abalone, and chopped carrot to the pot. Stir it for 30 seconds

5.  Add the soaked rice to the pot. Keep stirring for a few minutes until the grains of rice look half translucent

6.  Pour 7 cups of water into the pot and lower the heat to low heat. Close the lid and cook it for about 30 minutes. (Every now and then open the lid and stir the porridge so the rice doesn’t burn on the bottom the pot)

7.  After 30 minutes of cooking, open the lid of the pot and add 1 tbsp fish sauce and 1 tsp salt.

8. Stir and mix the fish sauce thoroughly with the rice porridge.

9.  Serve, ladle the porridge into a bowl and sprinkle cilantro, chopped green onion and roasted sheet of laver over top.

Abalone and rice porridge / 전복죽 / Jeonbokjuk

Yield: 2 Servings

Ingredients:

3 small size abalone

1 cup rice

7 cups water

2 tbsp sesame oil

1 tsp sea salt

1 tbsp fish sauce

3 cloves garlic

2 green onions

1/4 cup carrots (chopped)

1 small bunch cilantro (chopped)

1 sheet of roasted laver (optional)

Directions:

1. Chop all the Abalone, garlic, carrots, green onion along with the cilantro and set aside for later.

2. Wash 1 cup of rice in water and soak in water for 1 to 2 hours then drain and set aside.

3. Heat a large pot over medium high heat. Add 2 tbsp sesame oil.

4. Add the minced garlic, abalone, and chopped carrot to the pot. Stir it for 30 seconds

5. Add the soaked rice to the pot. Keep stirring for a few minutes until the grains of rice look half translucent

6. Pour 7 cups of water into the pot and lower the heat to low heat. Close the lid and cook it for about 30 minutes. (Every now and then open the lid and stir the porridge so the rice doesn’t burn on the bottom the pot)

7. After 30 minutes of cooking, open the lid of the pot and add 1 tbsp fish sauce and 1 tsp salt.

8. Stir and mix the fish sauce thoroughly with the rice porridge.

9. Serve, ladle the porridge into a bowl and sprinkle cilantro, chopped green onion and roasted sheet of laver over top.

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