Jeonbokjuk

Infobox Korean name

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caption=Jeonbokjuk made without the abalone's internal organs
hangul=전복죽
hanja=linktext|全|鰒|粥
rr=jeonbok juk
mr=chŏnpok chuk

"Jeonbokjuk" (IPA2|tɕʌnpok tɕuk) is a variety of "juk" (죽), or Korean porridge, made with abalone and white rice. Abalone is regarded as a high quality ingredient in Korean cuisine and was often presented as a gift to the king of Korea.cite web|url=http://english.tour2jeju.net/main/page.php?menu_id=89 |title=Jeonbokjuk (Rice porridge with abalone)|publisher=The Jeju-do government's official website / EncyKorea |accessdate=2008-05-31 |language=English] The dish is a local specialty of Jeju Island where abalones are harvested a lot. "Jeonbokjuk" is known as not only a delicacy but also as a nutritional supplement and digestive aid, especially for ill patients or elderly people.cite web|url=http://100.empas.com/dicsearch/pentry.html?s=K&i=249428&v=42 |title=Jeonbokjuk (전복죽 全鰒粥)|publisher=Empas / EncyKorea |accessdate=2008-05-31 |language=Korean] "Jeonbokjuk" can be made with or without the abalone's internal organs. The former type of "jeonbokjuk" is colored green, [http://news.invil.org/plan_news/plan_special/contents.jsp?con_no=920572] while the latter is ivory in color.

Preparations

Abalones are first prepared by cleaning with a brush in a water, and the fresh are taken out from the flat and middle of the shells with a small kitchen knife. The internal organs are taken separately out from the fresh with a care not to be ripped up. The fresh are slightly parboiled in a pot of boiling water and then are thinly sliced. Soaked rice in a bowl of water is prepared 3 to 4 hours before the cooking. The abalone flesh are stir-fried on a pot over a mid temperature with sesame oil, and then the soaked rice is put into the pot to be stir-fried together. After stir-frying the ingredients for a while, water is poured into the pot and the heat is changed to a little higher temperature. If the porridge is boiling, stirring well with a wooden spoon or scraper to prevent the dish from adhering on the bottom of the pot, and then the heat is lowered for the rice to come out well. After the porridge simmered for 30 minutes, it is seasoned with salt of "ganjang" (Korean soy sauce).cite web|url=http://map.encyber.com/search_w/ctdetail.php?masterno=134630&contentno=134630 |title=Jeonbokjuk (전복죽 全鰒粥)|publisher=Doosan Encyclopedia |accessdate=2008-09-05 |language=Korean]

ee also

*Congee
*Jatjuk
*Korean cuisine

References

*cite web|url=http://www.elakorea.com/New/Muslim%20Food%20Guide%20Book.pdf |title=Korean cuisine |publisher=Korea Tourism Organization|pages=p.20 |work=Jeonbokjuk(Abalone Porridge)|language=English

External links

* [http://english.triptokorea.com/english/viewtopic.php?t=4337 Jeonbokjuk recipe]
* [http://www.asiafood.org/jeonbok.cfm Jeonbokjuk recipe]