Photo: by linlilian at Flickr, CC BY 2.0, Wikimedia Commons

Jeonbok-juk

Name: Jeonbok-juk
Cuisine: South Korea
Ingredients: 50 g rice (50g); 50 g abalone (50g); 20 g shelled shrimp (20g); 20 g button mushrooms (20g); 10 g carrot (10g); 10 g sesame oil (10g); 10 g pine nuts (10g); 5 g Sauce: low-sodium soy sauce (5g)

전복죽

Korean abalone rice porridge

RiceCourse

226kcal · per serving

Not spicySpice

No pork

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About this dish

Juk is a Korean porridge dish that is made by boiling rice or other grains or legumes, such as beans, sesame, nuts, and pumpkin. Juk is often eaten warm, especially as a morning meal, but can also be eaten at any time of the day. Depending on the ingredients and consistency, juk can be considered as food for recuperation, a delicacy, or famine food. It is known to have nutritional benefits, and is considered to be beneficial to digestion because of its soft texture. It is a staple "get well" dish; a dish to eat when one is sick or recovering from bad health. Juk is also considered an ideal food for babies, the ill or elderly, as it is easily eaten and digested. It is also sold commercially by many chain stores in South Korea, and is a common takeout dish.

Description: Wikipedia — Jeonbok-juk, CC BY-SA 4.0

Recipe

Abalone Porridge (Jeonbok Juk)

Not spicyNo porkNo meat or alcoholContains: gluten, soy, nuts, sesame, shellfish

Ingredients Tap an ingredient to check it off

Servings1

rice쌀(50g)
50 g
abalone전복(50g)
50 g
shelled shrimp새우살(20g)
20 g
button mushrooms양송이(20g)
20 g
carrot당근(10g)
10 g
sesame oil참기름(10g)
10 g
pine nuts잣(10g)
10 g
Sauce: low-sodium soy sauce소스 : 저염간장(5g)
5 g

Nutrition per serving

226kcal

36gCarbs

17.6gProtein

1.3gFat

109.9mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Wash the rice clean, add about twice as much water, and soak thoroughly for about 30 minutes.
Remove the abalone from the shells with a spoon and separate the innards.
Wash the abalone with the innards removed and cut it up.
Remove the tails from the shrimp and cut into small pieces.
Peel the button mushrooms and cut into small pieces, and cut the carrot to match the size of the mushrooms.
Add sesame oil to a pot, gently stir-fry the abalone, add the soaked rice and stir-fry, then add water and boil for about 20 minutes. When the porridge boils, add the shrimp, button mushrooms, and carrot and boil for about 20 more minutes, stirring gently. When the porridge comes together, top with pine nuts and serve with low-sodium soy sauce on the side.

💡 TipIt uses the natural saltiness of the abalone and the nutty depth of sesame oil, so no separate salt is used.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.