Name: Abalone Porridge
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 3 pieces Abalone (fresh or canned, diced); ½ cup Short-grain white rice (uncooked, soaked); 1 tablespoon Sesame oil; 2 cloves Garlic (minced); ½ teaspoon Salt; 5 cups Water; 1 stalk Green onion (sliced, for garnish)

Jeonbokjuk is the porridge you bring to someone who needs the best you can give. It was sent to recuperating patients in the Joseon dynasty and appears in historical records as something offered to royalty. Abalone is among the most prized seafood in Korea — dense, sweet, with a uniquely marine flavor that transfers completely into the rice as it simmers.

The technique that elevates jeonbokjuk above ordinary porridge is the initial sauté of the abalone and soaked rice in sesame oil before the water goes in. This step — called bokgeum in Korean, meaning stir-fry — coats each rice grain in oil and lightly browns the abalone edges, creating a base layer of toasted, nutty flavor that warm water alone cannot produce. It's the difference between a porridge that tastes flat and one that has depth.

Canned abalone is genuinely an excellent shortcut for home cooking. Fresh abalone is beautiful but requires cleaning, and the quality difference in a slow-simmered porridge is smaller than you'd expect. What matters is the sauté step and the 30-35 minute simmer with constant occasional stirring. The rice breaks down completely into a flowing, silky consistency that's not thick like oatmeal but lighter — each spoonful coats the spoon and slides cleanly. Green onion on top adds the only color in a pale, understated bowl. Eat it slowly.

Ingredients

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3 pieces Abalone (fresh or canned, diced)

½ cup Short-grain white rice (uncooked, soaked)

1 tablespoon Sesame oil

2 cloves Garlic (minced)

½ teaspoon Salt

5 cups Water

1 stalk Green onion (sliced, for garnish)(optional)

Instructions

Rinse ½ cup rice until the water runs clear. Soak in cold water for at least 30 minutes, then drain. If using fresh abalone, scrub the shells, remove the meat, and clean out the intestines (the dark green part). Dice the abalone into small pieces.

Tip: Canned abalone is a great shortcut — just drain, dice, and use. If fresh, the green intestine can be saved and cooked with the rice for extra umami.

Heat 1 tablespoon sesame oil in a pot over medium heat. Add the diced abalone and minced garlic. Sauté for 2 minutes until fragrant.

Add the drained rice to the pot. Stir-fry the rice with the abalone for 2-3 minutes until the rice grains become translucent around the edges.

Pour in 5 cups of water. Bring to a boil, then reduce heat to low. Simmer for 30-35 minutes, stirring occasionally, until the porridge is thick and creamy. Season with salt.

Tip: Jeonbokjuk should have a silky, flowing consistency — not too thick. Add more water if it becomes too stiff.

Ladle into bowls and garnish with sliced green onion. Serve hot with a side of kimchi.

Abalone Porridge

Jeonbokjuk

Prep: 30 minCook: 40 minTotal: 70 minServings: 2

Ingredients

3 pieces Abalone (fresh or canned, diced)
½ cup Short-grain white rice (uncooked, soaked)
1 tablespoon Sesame oil
2 cloves Garlic (minced)
½ teaspoon Salt
5 cups Water
1 stalk Green onion (sliced, for garnish)(optional)

Instructions

Rinse ½ cup rice until the water runs clear. Soak in cold water for at least 30 minutes, then drain. If using fresh abalone, scrub the shells, remove the meat, and clean out the intestines (the dark green part). Dice the abalone into small pieces.
Heat 1 tablespoon sesame oil in a pot over medium heat. Add the diced abalone and minced garlic. Sauté for 2 minutes until fragrant.
Add the drained rice to the pot. Stir-fry the rice with the abalone for 2-3 minutes until the rice grains become translucent around the edges.
Pour in 5 cups of water. Bring to a boil, then reduce heat to low. Simmer for 30-35 minutes, stirring occasionally, until the porridge is thick and creamy. Season with salt.
Ladle into bowls and garnish with sliced green onion. Serve hot with a side of kimchi.