Comments on: Jeonbokjuk (Abalone Porridge)

By: Andrea

Andrea — Sun, 19 May 2024 07:05:06 +0000

In reply to KATHY. The canned or dried ones I've seen do not have guts which is what gives beautiful aroma to this dish. May try finding frozen ones if you could.

By: Hyosun

Hyosun — Mon, 24 Jan 2022 06:18:27 +0000

In reply to BigWhiskey. It sounds great! It will add another layer of flavor.

By: BigWhiskey

BigWhiskey — Sun, 23 Jan 2022 19:10:10 +0000

What do you think about using a homemade anchovy broth to cook the seafood rice porridge?

By: Jami

Jami — Wed, 06 Jan 2021 17:58:23 +0000

In reply to Hyosun. thank you so much for your detailed response!

By: Hyosun

Hyosun — Wed, 06 Jan 2021 02:46:36 +0000

In reply to Jami. Of course! Use the sauté function for step 5. Reduce the water ratio to 1:4. You can adjust the consistency after cooking. Then, cook on the porridge function for 15 minutes. Quick release after a few min. You can cook longer for softer porridge.

By: Hyosun

Hyosun — Wed, 06 Jan 2021 02:31:34 +0000

In reply to Jami Lee. Definitely! I do that too sometimes. Enjoy!

By: Jami

Jami — Tue, 05 Jan 2021 19:53:25 +0000

In reply to Jami Lee. Also, do you think this can be done in the instant pot? Thank you!

By: Jami Lee

Jami Lee — Tue, 05 Jan 2021 19:43:50 +0000

안녕하세요,
Can you do a mixture (1/2 & 1/2) of 찹쌀 and white rice or do you recommend using just 흰쌀? 감사합니다!

By: Ray G.

Ray G. — Sun, 04 Oct 2020 18:47:39 +0000

Used this recipe for baseline. Used toasted sesame oil and sweet rice (mochi gome). Put the entire abalone in a blender to insure no hard chunks of abalone. Added some soy and topped it off with crumbled nori. Great breakfast side dish with fried oily fish like mackerel or salmon and egg!

By: Annie

Annie — Wed, 13 May 2020 23:03:08 +0000

Hi, Hyosun! Love your recipes! In this abalone porridge recipe, should I use sesame oil instead of “toasted sesame oil”?