My Korean Grandma’s Abalone Porridge Recipe
My Korean Grandma’s Abalone Porridge Recipe🦪 is a medium Korean recipe that serves 2. 250 calories per serving. Recipe by Ellen Park on YouTube.
Prep: 1 hr | Cook: 40 min | Total: 1 hr 55 min
Cost: $34.37 total, $17.19 per serving
Ingredients
- 2 pieces Abalone (fresh, cleaned)
- 4 cups Water (cold)
- 0.5 cup Short-Grain Rice (rinsed until water runs clear)
- 0.5 tsp Sea Salt (adjust to taste)
- 1 tsp Sesame Oil (for finishing drizzle)
- 1 stalk Scallions (thinly sliced for garnish)
- 1 tsp Toasted Sesame Seeds (optional garnish)
Instructions
Soak Abalone
Place the abalone in a bowl, cover with cold water, and let soak for 45 minutes to remove sand and soften the meat.
Time: PT45M
Rinse Rice
Rinse the short‑grain rice under running water until the water runs clear, then drain.
Time: PT5M
Start Porridge Base
In a pot, combine 4 cups of water and the rinsed rice. Bring to a boil over high heat, then reduce to a low simmer.
Time: PT10M
Temperature: Medium heat
Simmer Rice
Partially cover the pot and continue simmering for about 30 minutes, stirring occasionally, until the rice breaks down and the mixture thickens into a smooth porridge.
Time: PT30M
Temperature: Low heat
Slice Abalone
Remove the abalone from the soaking water, pat dry, and slice thinly on the diagonal.
Time: PT5M
Add Abalone
Gently stir the sliced abalone into the simmering porridge and cook for another 5 minutes until just cooked through.
Time: PT5M
Temperature: Low heat
Season and Finish
Season the porridge with sea salt to taste, drizzle with sesame oil, and garnish with sliced scallions and toasted sesame seeds.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 12g
- Carbohydrates
- 35g
- Fat
- 5g
- Fiber
- 1g
Dietary info: Pescatarian, Gluten-Free, Dairy-Free
Allergens: Shellfish
Ingredient Substitutions
- Instead of Abalone: Frozen abalone, Canned abalone
- Instead of Short-Grain Rice: Sushi rice, Japanese rice
Equipment Needed
- Pot
- Fine Mesh Strainer
- Cutting Board
- Chef's Knife
- Ladle
- Bowl (optional)
Critical Steps — Do Not Skip
- Soak abalone for 45 minutes to remove sand and soften the meat.
- Simmer the rice until it breaks down into a smooth porridge.
- Add the sliced abalone at the end and cook only briefly to avoid rubbery texture.
Chef Tips from the Video
- Use the freshest abalone you can find for the best flavor.
- Rinse rice until the water runs clear to remove excess starch.
- Stir gently when adding abalone to keep the slices intact.
Troubleshooting
Porridge is too thick
Add hot water a tablespoon at a time, stirring until the desired consistency is reached.
Abalone becomes rubbery
Add the abalone only during the last 5 minutes of cooking and avoid over‑stirring.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat gently over low heat.
Freezer: Not recommended – freezing alters the delicate texture of the abalone.
Room temperature: Consume within 2 hours of cooking for safety.
Make-Ahead Tips
- Soak the abalone a day ahead and keep it refrigerated in fresh water.
- Prepare the rice and broth in advance; reheat and add the abalone just before serving.
Frequently Asked Questions
What is the cultural significance and history of Abalone Porridge (Jeonbokjuk) in Korean cuisine?
Abalone porridge, known as Jeonbokjuk, is a traditional Korean comfort food often served to the sick or elderly because it is easy to digest and highly nutritious. Historically, abalone was a luxury ingredient, so the porridge symbolized care and hospitality.
What regional variations of Abalone Porridge (Jeonbokjuk) exist within Korea?
In coastal regions like Jeju, the porridge may include kelp broth and a splash of seaweed oil, while inland versions might use plain water and rely on the natural flavor of the abalone. Some families add a hint of ginger for extra warmth.
How is Abalone Porridge (Jeonbokjuk) traditionally served in Korean households?
It is typically served hot in a shallow bowl, garnished with thinly sliced scallions and a drizzle of sesame oil. It may be accompanied by kimchi or a side of seasoned seaweed sheets for contrast.
During which Korean celebrations or occasions is Abalone Porridge (Jeonbokjuk) commonly prepared?
Jeonbokjuk is often prepared for birthdays, recovery after surgery, and during the winter months as a warming, nourishing dish. It is also served during special family gatherings to honor elders.
What authentic ingredients are essential for traditional Abalone Porridge (Jeonbokjuk) and what are acceptable substitutes?
The core ingredients are fresh abalone, short‑grain Korean rice, and clean water. Substitutes can include frozen or canned abalone if fresh is unavailable, and sushi rice can replace Korean short‑grain rice without major flavor loss.
What other Korean dishes pair well with Abalone Porridge (Jeonbokjuk)?
Mild side dishes such as seasoned spinach (sigeumchi namul), Korean fermented radish (kkakdugi), or a simple broth-based soup like miyeok guk complement the delicate flavor of the porridge.
What are the most common mistakes to avoid when making Abalone Porridge (Jeonbokjuk)?
Common errors include over‑cooking the abalone, which makes it rubbery, and letting the rice dry out, resulting in a gritty texture. Soak the abalone properly and add it only at the final stage, stirring gently.
Why does this Abalone Porridge (Jeonbokjuk) recipe add the abalone at the end instead of cooking it with the rice from the start?
Abalone cooks very quickly and can become tough if simmered too long. Adding it at the end ensures the meat stays tender while still absorbing the subtle flavors of the porridge.
Can I make Abalone Porridge (Jeonbokjuk) ahead of time and how should I store it?
Yes, you can prepare the porridge base a day ahead and refrigerate it. Reheat gently on the stove, add fresh sliced abalone, and finish with seasoning before serving.
What does the YouTube channel Ellen Park specialize in?
The YouTube channel Ellen Park focuses on approachable Asian home cooking, highlighting traditional techniques with modern, easy‑to‑follow tutorials for dishes from Korea, Japan, and China.
How does the YouTube channel Ellen Park's approach to Korean cooking differ from other Korean cooking channels?
Ellen Park emphasizes minimal ingredient lists and clear visual steps, often using everyday kitchen tools, making classic Korean dishes like Jeonbokjuk accessible to busy home cooks without sacrificing authenticity.
Last updated: September 6, 2026
