You can’t talk about Korean food in spring without talking about bom-namul (봄나물, spring greens), but while putting together the menu for this event, we felt like something was missing.
Jeonbok juk (전복죽, abalone porridge), like many kinds of juk, or porridge, is especially good for soothing the stomach and the soul.
If you eat abalone as hwae (or sashimi), it tends to be very cartilaginous and crunchy—a texture that not everyone can get on board with. But steaming turns abalone into one of the most tender, juicy pieces of meat you’ll ever eat.
Shucking abalone is easier than you think—just make sure you’re holding it properly and cut off the right bits!