(Abalone Porridge)

Jeonbokjuk

On Jeju Island, where my parents are from, fresh abalone are abundant. Porridge made with abalone (jeonbokjuk) is one of the most iconic dishes of the island.

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Soak the rice for about an hour, and drain.

1

Finely chop the vegetables.

2

Add sesame oil to a medium size pot. Add the rice and stir-fry for a few minutes over medium heat, until the rice turns translucent.

3

Pour the stock to the pot and bring it to a boil. Continue to cook, stirring occasionally, until the rice is cooked and softened. Start with medium low heat, but reduce to lower heat when the stock is visibly reduced. Stir occasionally so the rice doesn't stick to the bottom of the pot.

4

Stir in the vegetables, cover, and simmer a bit longer until the vegetables are soft. You can also adjust the consistency of the porridge to your taste by adding more stock or water.

5

Since the chicken is already cooked, stir it in during the last few minutes of simmering, leaving some to use as a garnish, if desired. You can add salt and pepper at the end or serve on the side. Serve hot with the optional garnish on top.

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Enjoy!

About Hyosun

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