Korean · Breakfast · Lunch · Dinner
Korean Abalone Rice Porridge
전복죽 (Jeonbok-juk)
A silky, gently savoury rice porridge with tender slices of abalone, tinted a soft green by the abalone's own innards and finished with a whisper of toasted sesame. Lightly seasoned and studded with finely diced vegetables, it is a comforting, restorative bowl.
- Prep
- 45 min
- Cook
- 40 min
- Total
- 85 min
- Serves
- 4
Calories come from: Carbs 66% · Fat 13% · Protein 21%
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Ingredients
For 4 servings- 1 cup200 gshort-grain white rice
- 4 medium240 gfresh abalone, shucked weight (about 4 medium in shell)
- 1 tbsp13 gtoasted sesame oil
- 2 cloves6 ggarlic, minced
- 1 small60 gcarrot, finely diced
- 1/2 small80 gzucchini, finely diced
- 6 1/2 cups1,540 gwater
- 1 tsp6 gsalt
- 2 stalks15 ggreen onion, thinly sliced
- 1 tsptoasted sesame seeds (optional)
Steps
- 1
Rinse the rice in cold water until the water runs mostly clear.
- 2
Soak the rice in fresh cold water for 30 minutes, then drain well.
- 3
While the rice soaks, scrub the abalone shells and flesh with a clean brush under running water.
- 4
Slide a spoon between the shell and the flesh to release each abalone.
- 5
Separate the green-grey innards from the flesh and set them aside.
- 6
Cut away and discard the hard mouthpart at the narrow end of each abalone.
- 7
Slice the abalone flesh thinly, then cut into small strips.
- 8
Finely chop the reserved innards with a knife until almost a paste.
- 9
Heat the sesame oil in a heavy pot over medium heat.
- 10
Add the garlic and abalone innards and stir for 1 minute until fragrant.
- 11
Add the drained rice and stir for 3 to 4 minutes until the grains turn slightly translucent.
- 12
Pour in the water, bring to a boil, then lower to a gentle simmer.
- 13
Simmer for 20 minutes, stirring often and scraping the bottom so the rice does not stick.
- 14
Add the carrot, zucchini and sliced abalone and simmer 8 to 10 minutes more, stirring, until the rice is soft and creamy and the abalone is opaque and cooked through.
- 15
Add a splash of hot water if the porridge gets too thick.
- 16
Stir in the salt, then taste and adjust.
- 17
Ladle into bowls and top with green onion and sesame seeds.
Swaps, storage and make-ahead
Swaps
- If fresh abalone is hard to find, use thawed frozen abalone and cook it as for fresh until opaque, or use canned abalone, drained and sliced, adding it near the end just to heat through.
- For a vegan version, replace the abalone and innards with sliced shiitake or oyster mushrooms sautéed in the sesame oil.
- Swap a quarter of the white rice for short-grain brown rice, adding extra water and simmering time.
- Season with a splash of tamari instead of some of the salt, choosing one labelled gluten-free to keep the dish gluten free.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days; the porridge thickens as it sits, so reheat with a splash of water, stirring until steaming hot. It is best eaten fresh, and freezing is not recommended because the rice texture and abalone suffer.
Make ahead
Rinse, soak and drain the rice, and dice the carrot and zucchini up to a day ahead, keeping them covered in the fridge. Clean and slice the abalone shortly before cooking and keep it chilled until use.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MolluscsSesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (540 g) | Per 100 g | |
|---|---|---|
| Calories | 284 kcal | 53 kcal |
| Protein | 14.1 g | 2.6 g |
| Carbohydrates | 46 g | 8.5 g |
| of which sugars | 1.3 g | 0.2 g |
| Fiber | 2.1 g | 0.4 g |
| Fat | 4.1 g | 0.8 g |
| of which saturated | 0.6 g | 0.1 g |
| Sodium | 791 mg | 146 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
