11 (Sun) July 2010
-Oksu, Seongdong, Seoul, Korea-
with the Family
My go-to alimentary panacea, this time for W.
I don’t have a clue as to how the dish is made traditionally, if a traditional method even exists. The only significant experience that I’ve had with jeonbok juk beyond my own was in Jeju, where it’s a local specialty. There, they incorporate the black guts of the abalone, which gives the porridge a dark greenish hue and a slightly bitter flavor. A simplified version of the dish is commonly served in a tiny bowl as an individual appetizer in Japanese restaurants here. It’s offered at juk chain restaurants, but I’ve never had the pleasure. And as far back as I can remember, I don’t recall anyone, not even my mother, making it for me at home.
My version would probably be regarded as a bit unusual by any standard. I start by sauteing thinly sliced abalone and minced leeks in sesame oil, soy sauce, and black pepper. Then, minced onion, celery, and cabbage. Rice, usually cooked (for convenience). Chicken stock. Corn. White pepper. Egg white. Just prior to serving, an extra dash of sesame oil. Salt, if necessary. Garnish with diced scallions, sesame seeds, and sometimes crushed laver. I will post a formal recipe someday.