QiMeal
Jeonbok juk
Jeonbok juk · ready in 1 h 35 min · 4 servings · 320 kcal per serving · medium · 6 ingredients
A silky Jeju breakfast porridge where rice blooms slowly with abalone, its innards, and fragrant sesame oil.
- Prep
- 40 min
- Cook
- 55 min
- Total
- 1 h 35 min
- Serves
- 4
- kcal
- 320
- Difficulty
- medium
Ingredients · 4 servings
- 240 gAbalone, cleaned and thinly sliced
- 200 gRice, rinsed and soaked
- 2 tbspSesame oil
- 40 gAbalone innard, minced
- 1400 mlWater
- 1 tspSalt
Equipment
stovetop, heavy pot, knife, cutting board, mixing bowl, sieve, wooden spoon, spoon, ladle, measuring spoon, serving bowls
Instructions
- Mise en place
Gather measured ingredients, a heavy pot, knife, board, bowl, sieve, spoon, ladle, and serving bowls before starting. · 10 min
What to look for: All ingredients are measured and tools are within reach.
- Rinse rice
Rinse rice until the water is mostly clear, drain well, then soak it in fresh water while you prepare the abalone. · 30 min
What to look for: Rice looks clean and slightly swollen after soaking.
- Prepare abalone
Scrub abalone clean, separate the flesh, remove the tough mouth, reserve the innards, and slice the flesh thinly. · 15 min
What to look for: Abalone slices are thin and the innards are separated cleanly.
- Mince innards
Chop innards finely, then mash them with a spoon until loose, glossy, and ready to melt into the porridge. · 3 min
What to look for: Innards form a dark green glossy paste.
- Toast rice
Heat sesame oil in the pot over medium heat, add drained rice and innards, and stir until the rice edges turn translucent. · 5 min
What to look for: Rice is glossy and partly translucent with a nutty aroma.
- Add water
Pour in water gradually while stirring, scrape the pot base well, and bring the mixture to a gentle boil. · 7 min
What to look for: Liquid bubbles gently and no rice sticks to the pot base.
- Simmer porridge
Reduce heat to low, simmer uncovered, and stir often until the grains bloom and the porridge looks silky. · 35 min
What to look for: Rice grains are swollen and suspended in a smooth thick liquid.
- Cook abalone
Add sliced abalone and simmer just until tender and opaque, stirring gently to keep the porridge smooth. · 4 min
When it is done: Abalone is opaque, tender to the bite, and not rubbery.
- Season porridge
Stir in salt, taste carefully, and keep the seasoning clean so the sweet abalone flavor remains clear. · 2 min
What to look for: Porridge is glossy, lightly green, and evenly seasoned.
- Serve hot
Ladle hot porridge into bowls and serve immediately while loose, glossy, fragrant, and soothing. · 2 min
What to look for: Each bowl looks smooth with visible tender abalone slices.
Nutrition (per serving)
| kcal | 320 |
|---|---|
| Protein | 15 g |
| Carbohydrates | 44 g |
| of which sugars | 0 g |
| Fat | 8 g |
| of which saturated | 1 g |
| Fibre | 1 g |
| Sodium | 801 mg |
Nutri-ScoreB
Allergens
Contains: molluscs, sesame
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 1 months
- Reheat gently on the stovetop with a splash of water, stirring often until steaming hot and smooth.
Ingredient substitutions
Abalone
- Frozen abalone: Thaw fully and pat dry before slicing.
Rice
- Glutinous rice: Use for a thicker and stickier porridge texture.
Sesame oil
- Vegetable oil: Use only if sesame must be avoided, as the aroma will be less traditional.
Abalone innard
- Additional abalone: Use minced abalone flesh if innards are not available.
Salt
- Soy sauce: Use sparingly because it darkens the porridge and changes the clean flavor.
