Jeonbok-juk is a porridge made with abalone and white rice. Abalones are highly prized in Korea and used to be presented to kings. Many Koreans still think of Jeonbok-juk as a precious meal and it is usually made for special occasions or for illnesses. Jeonbok-juk is a specialty of Jeju Island where abalones are harvested. The porridge is believed to be good for gaining stamina and improving health.
The ingredients used in making Jeonbok-juk are abalones, white rice, sesame oil, garlic, fish sauce, green onions and carrots. The internal organs of the abalone, if added, will give a greenish tint to the porridge while the porridge is a near ivory colour if the internal organs are not added.
The abalone fleshed is parboiled, sliced and stir-fried in sesame oil before the cooked rice is added. The other ingredients are then added. The porridge should be constantly stirred while cooking to prevent it from sticking to the bottom of the pot. Ganjang can also be used to season the dish. Salt is usually added just before serving to prevent the porridge from becoming watery.
Serve with roasted seaweed sprinkled on top.