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 Home > Special Tour > Trip to Korea > Food > Local Food > Jeju > Miyeokjuk and Jeonbokjuk

 Miyeokjuk and Jeonbokjuk

Miyeokjuk : Seaweed is soaked in water and pulled to pieces, and stir-fried with sesame oil.....


Miyeokjuk (rice gruel with seaweed) and Jeonbokjuk (rice gruel with abalone)

Miyeokjuk : Seaweed is soaked in water and pulled to pieces, and stir-fried with sesame oil. Water is added to stir-fried seaweed and boiled more. Soaked rice is added and boiled to make gruel.

* Seaweed has plenty of iodide that can be used to make thyroxine, a thyroid hormone, in the body. Therefore, it is useful for pregnant women or middle-aged women.

Jeonbokjuk : The abalone is a specialty of Jeju-do. Because rice was scarce in Jeju-do, the gruel made with precious rice. Fresh abalone is thin-sliced and stir-fried with sesame oil. Soaked rice is added to this and stir-fried more. Then, water is added to the mixture; it is boiled completely until the rice is very soft.

* Abalone is rich in iodide, and it is good for hypertension, recovering optic nerves from fatigue, and restoring health.



Ingredients (Miyeokjuk)

soaked seaweed 200g, sesame oil 1 Tbsp, water 15 C, regular rice 2C, salt 2~3 tsp


Directions

1) Wash rice and soak in water for more than 2 hours. Drain on a wicker tray completely.

2) Soak seaweed and tear off into small pieces. Stir-fry pieces of seaweed with sesame oil in a pot, add water, and boil.

3) Put soaked rice into boiling soup; make gruel until rice softened.

4) Season with salt.


Ingredients (Jeonbokjuk)

3 fresh abalone (300g), rice 2C, sesame oil 1 Tbsp, water 15 C, salt


Directions

1) Wash rice and soak in water for more than 2 hours. Drain on a wicker tray completely.

2) Wash fresh abalone with brush by rubbing carefully. Rinse well and thin-slice.

3) In a thick pot, stir-fry abalones with sesame oil. Add soaked rice and stir-fry more until it becomes transparent. Add water and boil on a medium heat, stirring with spatula.

4) Boil completely until rice softened. Season with salt.


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