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Jeonbok-juk[2] (전복죽; 全鰒粥) or abalone rice porridge[2] is a variety of juk (죽; 粥), 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]

Jeonbok-juk
Jeonbok-juk made without the abalone's internal organs
TypeJuk
Place of originKorea
Serving temperaturewarm
Main ingredientsAbalone, rice
Food energy
(per 1 serving)
58 kcal (243 kJ)[1]
Korean name
Hangul
전복죽
Hanja
全鰒粥
Revised Romanizationjeonbok-juk
McCune–Reischauerchŏnbok-chuk
IPA[tɕʌn.bok̚.t͈ɕuk̚]

Preparation and serving


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.
Jeonbokjuk including the abalone's internal organs.

See also



References


  1. "jeonbok-juk" 전복죽. Korean Food Foundation (in Korean). Retrieved 16 May 2017.
  2. (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.
  3. "Jeonbokjuk (Rice porridge with abalone)". The Jeju-do government's official website / EncyKorea. Retrieved 2008-05-31.
  4. (in Korean) Jeonbokjuk Archived 2011-06-10 at the Wayback Machine 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



На других языках

- [en] Jeonbok-juk

[ru] Чонбокчук

Чонбокчук (전복죽, tɕʌnbok̚tɕ͈uk) — разновидность рисовой каши (чук, 죽) с морским ушком и белым рисом. Морское ушко считалось в Корее престижной едой и часто подавалось королю[1]. Это блюдо является региональным деликатесом острова Чеджудо. Чонбокчук — не только деликатес, но и питательное блюдо для больных или пожилых людей[1][2]. Чонбокчук может быть приготовлен как с внутренними органами ушка, так и только с мышечной тканью. Последний внешне более светлый, цвета слоновой кости[3].


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