Deonbokjuk (Abalone Porridge)

Commonly seen in Korean drama series, Deonbokjuk (abalone porridge) is a famous dish using freshly-shucked abalone from Jeju island. It is highly nourishing and is an ideal nutritional supplement for those recovering from sickness or simply when you are lacking in appetite. Short-grain rice is preferred but the usual Jasmine long-grain will do as well. This recipe calls for fresh abalone but since that's hardly available in Singapore, I've cooked mine using canned ones instead. I was being a little extravagant by using those gigantic Mexican canned abalone but you can easily replace it with half a can of mini abalone, you just got to ensure that you sliced them thinly as chunks of abalone flesh can be quite taxing on your jaw muscles.


1 cup                  white rice
2 small                fresh abalone, chopped (or half can of abalone)
1 small                carrot, chopped finely
2 cloves              garlic, minced
2 tablespoons      sesame oil
1 stalk                 scallion, chopped
1 sheet                toasted seaweed, shredded
1/2 teaspoon       salt


Soak the rice in water for 3 hours or a minimum of 30 minutes. The longer you soak the rice, the finer the porridge. Strain and keep aside.

Heat a pot on medium heat with 2 tablespoons of sesame oil. Add in the minced garlic and chopped carrot and stir-fry for a minute. Add in the abalone and stir-fry for another minute.

Mix in the pre-soaked rice and fry for another 2 to 3 minutes. Pour in 5 cups of water and bring to boil.

Lower heat and simmer covered for 30 minutes. Season with salt and serve with the chopped scallion and seaweed.

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