- Source: Jeonbok-juk
Jeonbok-juk (전복죽; 全鰒粥), or abalone rice porridge, is a variety of juk (죽; 粥), or Korean porridge, made with abalone and white rice. Abalone is regarded as a high-quality ingredient in Korean cuisine and was often presented as a gift to the king of Korea. The dish is a local specialty of Jeju Island, where abalones are commonly harvested. Jeonbokjuk is known as not only a delicacy but also as a nutritional supplement and digestive aid, especially for ill patients or elderly people. Jeonbokjuk can be made with or without the abalone's internal organs. The former type of jeonbokjuk has a green tinge, while the latter is more ivory in color.
Preparation and serving
Abalones are first prepared by cleaning with a brush in water, and the flesh is taken out from the flat and middle of the shells with a small kitchen knife. The internal organs are removed separately from the flesh, taking care not to damage them. The flesh is slightly parboiled in a pot of boiling water and then thinly sliced. Rice is soaked in a bowl of water for 3 to 4 hours before cooking. The abalone flesh is stir-fried in a pot over a medium flame with sesame oil, with the soaked rice then added. After stir-frying for a while, water is poured into the pot, and the dish is cooked at a higher temperature. Constant stirring prevents the ingredients from sticking to the bottom of the pot. After the dish has come to a boil, the heat is lowered and allowed to simmer. The dish is seasoned with salt, or ganjang (Korean soy sauce).
See also
Congee
Jatjuk
Korean cuisine
List of porridges
Food portal
References
"Korean cuisine" (PDF). Jeonbokjuk (Abalone Porridge). Korea Tourism Organization. p. 20. Archived from the original (PDF) on 2009-04-08.
External links
Jeonbokjuk recipe
Jeonbokjuk recipe
Kata Kunci Pencarian:
- Jeonbok-juk
- Congee
- Yellow rice
- Jangguk-juk
- Riz Casimir
- Euneo-juk
- Kabuli pulao
- Biryani
- Saffron rice
- Nasi katok
