Jeonbok-juk

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Jeonbok-juk
Korean abalone porridge-Jeonbokjuk-02.jpg
Jeonbok-juk made without the abalone's internal organs
Type Juk
Place of origin Korea
Serving temperature warm
Main ingredients Abalone, rice
Food energy
(per 1 serving)
58 kcal (243 kJ)[1]
Cookbook: Jeonbok-juk  Media: Jeonbok-juk
Korean name
Hangul 전복죽
Hanja 全鰒粥
Revised Romanization jeonbok-juk
McCune–Reischauer chŏnbok-chuk
IPA [tɕʌn.bok̚.t͈ɕuk̚]

Jeonbok-juk[2] (전복죽; 全鰒粥) or abalone rice porridge[2] 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.[3]The dish is a local specialty of Jeju Island where abalones are commonly harvested. Jeonbokjuk is known as not only a delicacy but also as a nutritional supplement and digestive aid, especially for ill patients or elderly people.[3][4]Jeonbokjuk can be made with or without the abalone's internal organs. The former type of jeonbokjuk has a green tinge while the latter is more ivory in color.[5]

Preparation and serving[edit]

Abalones are first prepared by cleaning with a brush in water, and the flesh is taken out from the flat and middle of the shells with a small kitchen knife. The internal organs are removed separately from the flesh (taking care not to damage them). The flesh is slightly parboiled in a pot of boiling water and then thinly sliced. Rice is soaked in a bowl of water 3 to 4 hours before cooking. The abalone flesh is stir-fried on a pot over a mid-flame with sesame oil, with the soaked rice then added. After stir frying for a while, water is poured into the pot and the dish is cooked at a higher temperature. Constant stirring prevents the ingredients from sticking to the bottom of the pot. After the dish has come to a boil, the heat is lowered and let to simmer. The dish is seasoned with salt or ganjang (Korean soy sauce).[6]

Jeonbokjuk including the abalone's internal organs.

See also[edit]

References[edit]

  1. ^ "jeonbok-juk" 전복죽. Korean Food Foundation (in Korean). Retrieved 16 May 2017. 
  2. ^ a b (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-15. Lay summary. 
  3. ^ a b "Jeonbokjuk (Rice porridge with abalone)". The Jeju-do government's official website / EncyKorea. Retrieved 2008-05-31. 
  4. ^ (in Korean) Jeonbokjuk at Encyclopedia of Korean Culture
  5. ^ (in Korean) Jeonbokjuk, the color of Jeju's sea, Jeju Sori, 2009-02-19. Retrieved 2010-07-02.
  6. ^ (in Korean) Jeonbokjuk at Doosan Encyclopedia

External links[edit]