Photograph of the finished Jeonbokjuk

Korea · Cháo bào ngư

Jeonbokjuk

1 hr Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Abalone Abalone 8
  • Photograph of Rice Rice 9.9 oz
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Carrot Carrot 2.1 oz
  • Photograph of Spring onion Spring onion 0.7 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 0.3 oz
  • Photograph of Soy sauce Soy sauce 1 ⅓ tbsp

Method

  1. 1 Separate the abalone from its shell, use a brush to clean the edges, and keep the green internal organs.
  2. 2 Wash the rice and soak it in water for 30 minutes, then drain.
  3. 3 Sauté the rice with sesame oil and sliced abalone for 5 minutes until the rice grains are translucent.
  4. 4 Add six times the amount of water as rice, cook over low heat for 30 minutes, stirring constantly to prevent burning.
  5. 5 Season with salt and a little soy sauce, sprinkle with carrots, green onions, and roasted sesame seeds, then scoop into a bowl.

With an appliance

  • Pressure cooker 45 min

    Step 4: After stir-frying the rice and abalone, cook with water under high pressure for 9 minutes, then release the pressure naturally for 10 minutes, stirring to thicken the porridge. Do not release the pressure quickly as the porridge may overflow through the valve.

Start cooking