전복죽

Jeonbok juk (전복죽) is a rice porridge made with abalone (전복, jeonbok), one of the most prized ingredients in Korean cuisine. The dish has a distinctive pale green color that comes from the abalone's liver, which is mixed into the rice as it slowly cooks. The result is a uniquely savory, slightly oceanic porridge with a silky, smooth texture. Jeju Island is synonymous with jeonbok juk because Jeju's haenyeo (해녀) — the famous female free-divers — have harvested wild abalone from the island's clear waters for centuries. Jeju abalone is considered the finest in Korea, prized for its large size and complex flavor. The porridge is made by first sautéing the abalone in sesame oil, then slowly cooking it with soaked rice and water into a creamy consistency. Jeonbok juk is widely regarded as a premium health food in Korea. It is given to the elderly, postoperative patients, new mothers, and anyone needing gentle nourishment. The abalone is rich in protein, vitamins, and minerals, and the porridge form makes it easy to digest.