Jeonbok

Jeonbok is a term used in Korean cuisine to refer to dishes that are made with abalone, a type of marine snail. The term "jeonbok" itself is derived from the Korean words "jeon" (전), meaning "pan-fried", and "bok" (복), meaning "abalone".

History

The use of abalone in Korean cuisine dates back to the Three Kingdoms period (57 BC – 668 AD). Historical records indicate that abalone was considered a delicacy and was often served to royalty and nobility.

Preparation and Cooking

Jeonbok dishes are typically prepared by cleaning and slicing the abalone, then pan-frying it with various seasonings. The most common type of jeonbok dish is Jeonbok-juk, a type of porridge made with abalone and rice. Other popular jeonbok dishes include Jeonbok-bibimbap, a mixed rice dish, and Jeonbok-tang, a spicy soup.

Cultural Significance

In Korean culture, abalone is considered a symbol of good luck and longevity. It is often served on special occasions such as Seollal, the Korean New Year, and Chuseok, the Korean harvest festival.

Health Benefits

Abalone is rich in protein, vitamins, and minerals, making it a nutritious addition to any diet. It is particularly high in vitamin B12, which is essential for nerve function and the production of red blood cells.

See Also

• Korean cuisine
• Seafood in Korean cuisine