It is a rice porridge made with abalone, a highly prized and nutrient-rich sea mollusk.
This dish is famous for its natural green color, which comes from the abalone’s internal organs used in the preparation. These add both flavor and extra nutrition to the porridge.
Jeonbokjuk is especially connected to Jeju Island, where abalone has been harvested for centuries by the legendary Haenyeo — female divers who collect seafood without using oxygen tanks.
Today, it is considered a Korean comfort food, perfect when you want a warm, nourishing, and delicate dish.
Origin and History of Jeonbokjuk
Jeonbokjuk has very ancient origins and dates back to the culinary traditions of the Joseon Dynasty.
During this historical period, abalone was considered an extremely precious ingredient and was often sent as tribute to the royal court. For this reason, abalone porridge became associated with Korean royal cuisine.
Because of its nutritional value, jeonbokjuk was commonly served to:
• the royal family
• elderly people
• the sick or those recovering from illness
• people who needed to regain strength and energy
In traditional Korean medicine, abalone was believed to strengthen the liver, improve eyesight, and increase vitality.
Even today, jeonbokjuk is one of the most famous dishes of Jeju Island and is often recommended as a healthy and restorative meal.
Ingredients (for 2 servings)
• 2 fresh abalones
• 150 g short-grain rice (Korean rice or sushi rice)
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 700–800 ml water or light broth
• 1 tablespoon soy sauce
• salt to taste
• sesame seeds (optional)
Step-by-Step Preparation
1. Prepare the rice
Wash the rice under running water until the water runs clear.
Soak it for about 30 minutes.
2. Clean the abalone
Remove the abalone from its shell using a spoon. Remove the hard part (the beak) and separate the meat from the internal organs.
• Slice the meat into thin pieces
• Finely chop the organs (which give the porridge its green color)
3. Sauté the abalone
In a pot, heat the sesame oil. Add garlic, the abalone meat, and the chopped organs, and sauté for about 1 minute.
4. Add the rice
Add the drained rice and stir well so it absorbs the flavors.
5. Cook the porridge
Pour in the water or broth and cook over medium-low heat for 25–30 minutes, stirring often.
The rice should break down and create a soft and creamy consistency.
6. Season and serve
Add soy sauce and salt to taste. Serve hot with sesame seeds and a few drops of sesame oil.
Variations of Jeonbokjuk
Although the traditional recipe is very simple, there are some variations found in Korean cuisine.
Classic version
The authentic preparation uses both abalone meat and organs, which give the porridge its green color and deeper flavor.
Mild version
Some restaurants use only the abalone meat, resulting in a lighter-colored porridge.
Modern version
Some contemporary interpretations include:
• carrots
• shiitake mushrooms
• green onions
However, traditional Korean cooking usually keeps the dish very simple.
When Jeonbokjuk Is Eaten
In Korea, porridge (juk) is often eaten as a nutritious and easy-to-digest meal.
Jeonbokjuk is especially eaten:
• for breakfast
• during recovery from illness
• during periods of fatigue
• as a light but energy-rich meal
In restaurants on Jeju Island, it is one of the most ordered dishes by tourists who want to try local cuisine.
Nutritional Benefits
Abalone is a highly nutritious food. It contains:
• high-quality protein
• omega-3 fatty acids
• iron and iodine
• B-group vitamins
For this reason, jeonbokjuk is considered an energizing yet light dish, ideal for those seeking a healthy and digestible meal.
How to Serve Jeonbokjuk
For an authentic Korean experience, the porridge is served with small side dishes called banchan.
The most common ones include:
• kimchi
• pickled radish
• roasted seaweed
• soy sauce with sesame seeds
These side dishes add contrasting flavors and make the meal more complete.
What Does Jeonbokjuk Taste Like?
It has a delicate yet rich flavor, with light ocean notes from the abalone and a toasted aroma from sesame oil.
Can I Use Frozen Abalone?
Yes. Frozen abalone is a good alternative when fresh abalone is not available.
Can I Make It Without Abalone?
In that case, you can prepare a simple rice porridge or add chicken or mushrooms, but it will no longer be considered jeonbokjuk.
