Jeonbok juk [Rice Porridge with Abalone]

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A Jewel from the Ocean

Jeonbok juk [Rice Porridge with Abalone]

The Chinese emperor Qin Shi Huang, who desired eternal life, is known to have consumed abalone as an elixir. Abalone was precious in old Korea and was always one of the tribute goods offered to the King. Nowadays, farmed abalones are more readily available. And Jeonbok-juk (abalone porridge) is still the first thing people will make when a family member falls sick.

A Source of Many Nutrients

Abalones feed on mineral-rich seaweeds such as sea mustard and kelp. Thus, the abalone is believed to embody ‘the vitality of the ocean.’ Abalone is a popular health food, rich in proteins and vitamins as well as minerals such as calcium and phosphorus. The milky soup of Jeonbokjuk combined with the firm texture of bits of abalone flesh tastes wonderful, and has a savory flavor that envelops the palate.

Abalone Entrails, a Delicacy the Color of the Ocean

Jeong Yak-jeon, a Joseon Dynasty scholar, introduced abalones in 1814 in his book Jasaneobo*: “The succulent flesh of the abalone tastes good both raw and grilled, but the best way to enjoy it is to slice and dry it. Abalone entrails can be boiled and salted.”

Jeonbok-hwe (sliced fresh abalone) or grilled abalones have a chewy texture that tantalizes the mouth. When grilled or parboiled in shell, the flesh shrinks slightly and becomes tender. The abalone entrails are loved by gourmets who appreciate the intense flavor. Abalone entrails, called Gaut or Geu in Korean, have a green tint when the abalone is male and a yellow tint in the case of females.

When preparing Jeonbokjuk, the addition of entrails is the only way to obtain the deep ocean flavor. Another way to enjoy the entrails is to mix it with vegetables and season it with vinegared Gochujang. The result is a unique, fishy flavored dish. Salted abalone entrails were considered a rare delicacy reserved for important guests. Unshelled abalones can be put in a kettle of Soju to produce green-tinted abalone liquor which is known to stimulate the appetites. Nevertheless, the first and foremost abalone dish in Korea is Jeonbokjuk. It is so tasty that some say the dish was created to allow as many people as possible to savor the taste of precious abalones.

Source | Korean Food Promotion Institute

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