
Jeonbokjuk is a cherished dish from the beautiful Jeju Island, south of the Korean Peninsula.
Traditional Jeju-style jeonbokjuk is all about simplicity, using just rice and abalone to highlight the rich, oceanic flavors of the abalone. A unique feature of this porridge is the inclusion of abalone‘s internal organs, including its intestines, which adds a distinctive aroma and depth to the dish.
While dark green abalone intestines may be off-putting to some, they play a crucial role in enhancing the richness and complexity of the porridge. Only fresh, live abalone can have their intestines used in cooking, and this part is known for being rich in nutrients.
Depending on the amount of intestines in the porridge, the soup’s color can vary. In inland restaurants, like those in Seoul, it may appear as a more ordinary rice porridge with just a bit of abalone meat.
If you‘re up for an unforgettable culinary experience on Jeju Island, be sure to give green jeonbokjuk a try.
(abalone porridge, Korean-style abalone rice porridge, savory abalone juk, traditional jeonbokjuk dish)