Jeonbok-juk

{{Short description|Korean abalone rice porridge}}

{{Italic title}}{{Infobox food

| name = Jeonbok-juk

| image = Korean abalone porridge-Jeonbokjuk-02.jpg

| caption = Jeonbok-juk made without the abalone's internal organs

| alternate_name =

| country = Korea

| region = Jeju Province

| national_cuisine =

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| type = Juk

| course =

| served = warm

| main_ingredient = Abalone, rice

| minor_ingredient =

| variations =

| serving_size = 1

| calories = 58

| calories_ref = {{Cite web|url=http://www.hansik.org/kr/board.do?cmd=view&bbs_id=021&menu=pkr2020100&lang=kr&art_id=179|title=jeonbok-juk|website=Korean Food Foundation|language=ko|script-title=ko:전복죽|access-date=16 May 2017}}{{Dead link|date=March 2023 |bot=InternetArchiveBot |fix-attempted=yes }}

| protein =

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| module = {{Infobox Korean name/auto

| child = yes

| hangul = 전복죽

| hanja = 全鰒粥

| ipa = {{IPA|ko|tɕʌn.bok̚.t͈ɕuk̚|}}

}}

}}

Jeonbok-juk{{in lang|ko}} {{Cite web|url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf|script-title=ko:주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|date=2014-07-30|publisher=National Institute of Korean Language|trans-title=Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes|format=PDF|access-date=2017-02-15}}

• {{cite press release |date=2014-05-02 |script-title=ko:주요 한식명 로마자 표기 및 표준 번역 확정안 공지 |url=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465 |website=National Institute of Korean Language |language=ko}} ({{Korean|hangul=전복죽}}), or abalone rice porridge, is a variety of juk ({{Korean|hangul=죽|hanja=粥|labels=no}}), or Korean porridge, made with abalone and white rice. Abalone is regarded as a high-quality ingredient in Korean cuisine and was often presented as a gift to the king of Korea.{{cite web |url=http://english.tour2jeju.net/main/page.php?menu_id=89 |title=Jeonbokjuk (Rice porridge with abalone) |publisher=The Jeju Province government's official website / EncyKorea |access-date=2008-05-31 |archive-date=2007-12-28 |archive-url=https://web.archive.org/web/20071228231017/http://english.tour2jeju.net/main/page.php?menu_id=89 |url-status=dead }} The dish is a local specialty of Jeju Island, where abalone are commonly harvested. Jeonbokjuk is known as not only a delicacy but also as a nutritional supplement and digestive aid, especially for ill patients or elderly people.{{in lang|ko}} [http://100.nate.com/dicsearch/pentry.html?s=K&i=249428&v=42 Jeonbokjuk] {{Webarchive|url=https://web.archive.org/web/20110610011044/http://100.nate.com/dicsearch/pentry.html?s=K&i=249428&v=42 |date=2011-06-10 }} at Encyclopedia of Korean Culture Jeonbokjuk can be made with or without the abalone's internal organs. The former type of jeonbokjuk has a green tinge, while the latter is more ivory in color.{{in lang|ko}} [http://www.jejusori.net/news/articleView.html?idxno=59666 Jeonbokjuk, the color of Jeju's sea], Jeju Sori, 2009-02-19. Retrieved 2010-07-02.