Jeonbokjuk full of nutrients is actually easier than you think! скачать в хорошем качестве

Jeonbokjuk full of nutrients is actually easier than you think!

#PaikJongWon #Jeonbokjuk #HealthfulFood Jeonbokjuk (abalone porridge) is the go-to food for when it's getting chilly and you're aching all over! It's much cheaper to make jeonbokjuk at home, and it's so easy too! Have a hearty bowl of jeonbokjuk and don't catch a cold! ============ Jeonbokjuk (2 servings) [Ingredients] 2 abalones (78g after removing shell) Some (20g) carrot 200g cooked rice 600ml filtered water Approx. 2 tbsp (12g) sesame oil Approx. 1/4 tbsp (3.5g) flavored salt 1 egg white [Ingredients for a single serving setting] Jeonbokjuk 1 egg yolk Some crushed sesame seeds Some sesame oil Some black pepper [Directions] 1. Use a brush or a toothbrush to thoroughly clean the abalone flesh under running water. Tip: Farmed abalones are relatively clean, so you don’t have to wash until it turns perfectly white. 2. After washing the abalone, stick a spoon on the thinner side of the shell and gently scrape to deshell. 3. Pull out the pointy-shaped viscera part attached on the abalone flesh and use scissors to slightly cut the bulging part of the viscera. Remove the content inside and cut along the boundary where the viscera and flesh meet. 4. Insert the scissors in the hole that was connected to the viscera and cut it. Push it with fingers to remove the teeth. 5. Finely dice the carrot in about 0.5cm square, and thinly slice the abalone about 0.3cm thick. 6. Add abalone viscera, cooked rice, and half of the filtered water in the blender and blend. Tip: When using frozen or dead abalones, it may have a fishy smell since it is not fresh. In this case, don’t use the viscera. 7. Place the pot over medium heat. Toss in sesame oil, abalone, and carrots, and stir-fry for about one minute to get rid of the fishy smell. 8. Add in the blended ingredients and the remaining filtered water and keep stirring with a spatula while boiling. Tip: You can also use only half of the filtered water and substitute the rest with milk. 9. Separate the egg whites and yolk. 10. If the jeonbokjuk comes to a boil, reduce the heat to low and boil for about 8 minutes while evenly stirring until the rice becomes soft. 11. Add flavored salt to season. Tip: If the rice is blended to finely in the blender, add 1-2 spoons of cooked rice and boil. 12. While stirring the jeonbokjuk with a spatula, slowly pour in the egg white to get it evenly mixed. 13. Crush the sesame seeds in a mortar. 14. Take the jeonbokjuk in a bowl and top it with egg yolk. Sprinkle some crushed sesame seeds and sesame oil, and also some black pepper to your preference.