Jeon-bok Juk (Abalone Porridge)

In Korea, abalone porridge is the ultimate restorative breakfast, traditionally served to the sick, the elderly, and new mothers recovering from childbirth. Abalone — called jeon-bok — has been prized in Korean cuisine for centuries, and slow-cooking it with sesame oil and rice creates a silky, deeply savory porridge that is simultaneously luxurious and gentle. Premium restaurants on Jeju Island, where wild abalone is harvested by haenyeo divers, serve versions that command high prices, but the dish is achievable at home with canned or frozen abalone.

Serves: 4

Ingredients

• 300g (10.5 oz) abalone (fresh, frozen, or canned), cleaned and sliced
• 300g (1.5 cups) short-grain white rice, soaked in water for 30 minutes
• 30ml (2 tbsp) sesame oil
• 1.5 litres (6 cups) water or light anchovy stock
• 30ml (2 tbsp) soy sauce
• 1 tsp sea salt, or to taste
• 2 spring onions, thinly sliced
• 1 tsp toasted sesame seeds
• 1 sheet gim (roasted seaweed), crumbled, to serve

Instructions

1. Drain the soaked rice thoroughly. In a heavy-bottomed pot or Dutch oven, heat the sesame oil over medium heat. Add the rice and stir-fry for 2-3 minutes until every grain is coated and the rice begins to turn slightly translucent.
2. Add the sliced abalone and stir together with the rice for another 2 minutes, allowing the abalone to release its flavor into the oil.
3. Pour in the water or stock and bring to a boil over high heat, stirring frequently to prevent sticking.
4. Reduce heat to low, cover with the lid slightly ajar, and cook for 25-30 minutes, stirring every 5 minutes, until the rice has broken down into a thick, creamy porridge.
5. Season with soy sauce and salt. Ladle into warm bowls.
6. Garnish with spring onions, sesame seeds, and crumbled gim. Serve immediately.

Cook's Notes: The internal organs (liver) of fresh abalone are edible and considered a delicacy — slice and add them with the abalone. If using canned abalone, add it later in the cooking process to prevent toughening. The porridge thickens considerably as it cools; stir in a splash of hot water to loosen.