Tongyeong Changsuk-juk (South Coast Korean Abalone Porridge)

About This Recipe

Juk (죽) — Korean rice porridge — is a category of slow-cooked, fully hydrated rice dishes that range from soothing sick-day food to elaborate ceremonial preparations. Changsuk-juk (전복죽), often called jeonbok-juk in standard Korean, is abalone porridge: arguably the most prized and expensive version, associated with Korean royal court cuisine, coastal healing traditions, and the seafood-rich waters of Korea's South Sea coast near Tongyeong (통영). Tongyeong — a coastal city in South Gyeongsang Province — is renowned throughout Korea as a seafood paradise. Its waters produce some of Korea's finest abalone (jeonbok), oysters, sea cucumbers, and shellfish. Abalone porridge from Tongyeong is prepared simply but with great attention: live abalone is cleaned, the viscera (liver) reserved separately, the muscle sliced and stir-fried briefly in sesame oil before rice and abalone stock are added and simmered low and slow until the rice breaks down into a silky, viscous porridge. The abalone liver, stirred in near the end, gives the porridge its distinctive green hue and deep oceanic flavor. At Korean coastal restaurants in Tongyeong, jeonbok-juk is served in stone bowls (dolsot) with an array of small banchan and is considered restorative — eaten after long boat rides, during hangover recovery, or as a strengthening meal for pregnant women and new mothers. It is a dish of profound simplicity: abalone, rice, sesame oil, and the sea.

Ingredients

Serves 4

• 4live abalone(medium size, or 300g cleaned frozen abalone)
• 200 gshort-grain rice(soaked in cold water 30 minutes, drained)
• 3 tbspsesame oil(divided use)
• 1.5 litreswater(or light shellfish stock)
• 2 tbspsoy sauce(or to taste)
• 1 tspsalt(adjust to taste)
• 2 stalksgreen onion(finely sliced, for serving)
• 1 tspsesame seeds(toasted, for serving)
• 1 sheetroasted gim nori(crumbled, for serving)

Instructions

1. 1

   Clean the abalone

   If using live abalone: scrub the shell with a brush, then insert a sturdy spoon between the flesh and shell and pop the abalone out. Remove the intestines (the dark stomach sac), but reserve the liver (the green-grey viscera attached to the body). Clean the muscle thoroughly. If using frozen, thaw and drain; check for viscera if included.

   The abalone liver is what gives jeonbok-juk its characteristic green color and deep umami flavor — do not discard it.

2. 2

   Slice the abalone

   Slice abalone muscle thinly — about 5mm thick. Set liver aside separately.

3. 3

   Stir-fry abalone in sesame oil

   Heat 2 tbsp sesame oil in a heavy-bottomed pot over medium heat. Add sliced abalone and stir-fry 2 minutes until edges turn opaque. Do not fully cook — the abalone will cook further in the porridge.

4. 4

   Add rice and water

   Add soaked, drained rice to the pot with the abalone. Stir to coat with sesame oil. Pour in 1.5 litres of water or shellfish stock. Bring to a boil, then reduce to the lowest simmer.

   Soaking the rice for 30 minutes reduces cooking time and helps the rice break down to the correct porridge consistency.

5. 5

   Slow simmer until creamy

   Simmer uncovered, stirring every 5–10 minutes to prevent sticking, for 35–40 minutes until the rice has fully broken down and the porridge has a silky, thick consistency. If it thickens too much before the rice is fully soft, add water in 100ml increments.

6. 6

   Add liver and season

   Roughly chop or mash the reserved abalone liver. Stir into the porridge. Cook 3 more minutes — the liver will turn the porridge green and deepen the oceanic flavor. Season with soy sauce and salt. Drizzle remaining 1 tbsp sesame oil over the top.

7. 7

   Serve

   Ladle into bowls. Garnish with green onion, sesame seeds, and crumbled nori. Serve with small dishes of kimchi and seasoned vegetables alongside.

Variations

• •

  Haemul-juk: substitute mixed seafood (shrimp, clams, squid) for abalone — a more accessible version of the same sesame-oil porridge technique.

• •

  Ganjang-gejang style addition: top the finished porridge with a spoonful of raw ganjang-gejang (soy-marinated raw crab) for a briny, luxurious contrast.

• •

  Mushroom juk: substitute shiitake and oyster mushrooms for abalone — a vegetarian version that still benefits from the sesame oil stir-fry technique.

Storage

Jeonbok-juk keeps refrigerated up to 2 days. It thickens considerably upon cooling — reheat with additional water, stirring frequently, until the desired consistency is restored. The flavor actually deepens overnight.

Frequently Asked Questions