{"schema":"https://ver.cy/schemas/card/1.0.0","id":"vr.tr.jeonbok-juk","code":"thing-q1069591","url":"https://ver.cy/models/thing/q1069591/","name":"jeonbok-juk","alternateNames":[],"kind":"thing","status":"published","version":"0.1.0-research.1","language":"en","classifiers":{"family":"Thing Registry","category":"Physical world and living systems","entryKind":"thing","plane":"PHY","domain":["PHY.MAT"],"industry":[],"navPath":"","tags":[],"facets":{}},"whatItIs":"Jeonbok-juk (전복죽) is a Korean rice porridge made with abalone, particularly associated with Jeju Island, sometimes incorporating the abalone's viscera for additional flavour and colour.","purpose":"Enable an agent to recognise jeonbok-juk as Korean abalone rice porridge, assess a particular preparation and determine its suitability for serving or further handling.","scope":{"in":["Dish identity based on abalone and rice cooked into porridge","Actual ingredients, proportions and substitutions","Abalone preparation and incorporation into the rice porridge","Rice breakdown, liquid balance and abalone texture","Batch handling history and suitability for an intended diner"],"out":["Abalone taxonomy, farming and fisheries management","Unprocessed rice cultivation and commodity grading","General models of Korean cuisine or porridge","Cookware design and kitchen equipment maintenance","Medical treatment claims and prescribed therapeutic diets"],"boundaries":[]},"distinguishingFeatures":["Verify that abalone is an identifying ingredient rather than treating any seafood rice porridge as jeonbok-juk.","Verify that rice forms a porridge with the cooking liquid rather than remaining a separate rice accompaniment to abalone.","Distinguish the prepared dish from raw abalone, abalone stock and an uncooked meal kit.","Record whether a product contains actual abalone, abalone-derived flavouring or a substitute before accepting its claimed identity."],"structure":{"bundles":[{"id":"jeonbok-juk-identity","name":"Jeonbok-juk identity","description":"Establishes what makes the preparation abalone rice porridge and where its identity becomes uncertain.","layers":[{"id":"abalone-rice-porridge-core","name":"Abalone rice porridge core","description":"Examines the identifying ingredient and the physical form of the finished dish.","findings":[{"id":"identifying-ingredient-and-form","name":"Identifying ingredient and form","description":"Record evidence that abalone contributes to a rice porridge rather than appearing beside separately cooked rice.","questions":[{"text":"What abalone ingredient is present, and how is it incorporated into the rice porridge?","id":"identifying-ingredient-and-form-q01","kind":"definition"},{"text":"What separates this preparation from abalone soup served with rice or a porridge made with another shellfish?","id":"identifying-ingredient-and-form-q02","kind":"boundary"}]}]},{"id":"claimed-name-and-variation","name":"Claimed name and variation","description":"Connects a recipe or product name to evidence about its contents and culinary interpretation.","findings":[{"id":"name-supported-by-preparation","name":"Name supported by preparation","description":"Keep claimed regional, household or commercial variants attributable to their sources.","questions":[{"text":"Which recipe author, producer or culinary source identifies this preparation as jeonbok-juk?","id":"name-supported-by-preparation-q01","kind":"provenance"},{"text":"If abalone is replaced or only flavouring is used, should the result retain the dish name or be recorded as an imitation or adaptation?","id":"name-supported-by-preparation-q02","kind":"boundary"}]}]}]},{"id":"abalone-and-rice-composition","name":"Abalone and rice composition","description":"Records the ingredients and proportions that distinguish one preparation from another.","layers":[{"id":"abalone-parts-and-loading","name":"Abalone parts and loading","description":"Separates flesh quantity, possible viscera inclusion and ingredient preparation state.","findings":[{"id":"abalone-contribution","name":"Abalone contribution","description":"Record the abalone contribution using explicit parts and weighing conventions.","questions":[{"text":"How many grams of prepared abalone flesh are used per 100 grams of dry rice?","id":"abalone-contribution-q01","kind":"measurement"},{"text":"Are viscera included, and what source documents the parts selected and their preparation?","id":"abalone-contribution-q02","kind":"provenance"}]}]},{"id":"rice-liquid-and-additions","name":"Rice, liquid and additions","description":"Describes the porridge base and additions without treating one recipe as universal.","findings":[{"id":"porridge-base-formulation","name":"Porridge base formulation","description":"Record rice type, starting condition, water or stock, fats, seasonings and garnishes as actual recipe choices.","questions":[{"text":"Which rice is used, and does its recorded mass refer to dry, soaked or cooked rice?","id":"porridge-base-formulation-q01","kind":"measurement"},{"text":"What cooking liquid, fat, seasonings and garnishes are included, and in what quantities?","id":"porridge-base-formulation-q02","kind":"measurement"},{"text":"Which additions are mixed into the porridge and which are supplied separately at serving?","id":"porridge-base-formulation-q03","kind":"boundary"}]}]}]},{"id":"porridge-cooking-and-texture","name":"Porridge cooking and texture","description":"Connects preparation choices to rice consistency and abalone eating texture.","layers":[{"id":"ingredient-preparation-and-sequence","name":"Ingredient preparation and sequence","description":"Records how the abalone and rice enter the cooking process.","findings":[{"id":"abalone-rice-cooking-sequence","name":"Abalone-rice cooking sequence","description":"Capture cleaning, cutting, rice preparation and the order in which ingredients are cooked.","questions":[{"text":"How are the abalone cleaned and cut, and how is the rice prepared before cooking?","id":"abalone-rice-cooking-sequence-q01","kind":"action"},{"text":"At what stages are abalone flesh, any viscera and cooking liquid added to the rice?","id":"abalone-rice-cooking-sequence-q02","kind":"action"}]}]},{"id":"finished-rice-and-abalone-texture","name":"Finished rice and abalone texture","description":"Assesses the porridge matrix and abalone pieces at the intended serving state.","findings":[{"id":"dual-texture-endpoint","name":"Dual texture endpoint","description":"Evaluate rice breakdown and liquid integration alongside the size and tenderness of abalone pieces.","questions":[{"text":"At the intended serving temperature, how intact are the rice grains, how readily does the porridge flow and is free liquid separating?","id":"dual-texture-endpoint-q01","kind":"measurement"},{"text":"What are the dimensions and observed tenderness of the abalone pieces?","id":"dual-texture-endpoint-q02","kind":"measurement"},{"text":"What adjustment can achieve the intended consistency without taking the abalone beyond the recipe's texture target?","id":"dual-texture-endpoint-q03","kind":"action"}]}]}]},{"id":"batch-handling-and-serving","name":"Batch handling and serving","description":"Supports decisions about the prepared batch and its suitability for a particular serving context.","layers":[{"id":"rice-shellfish-batch-history","name":"Rice-shellfish batch history","description":"Tracks the handling history needed to assess the cooked preparation.","findings":[{"id":"holding-storage-and-reheating-evidence","name":"Holding, storage and reheating evidence","description":"Link decisions to recorded batch events and applicable guidance rather than relying on appearance or the dish name.","questions":[{"text":"What times and temperatures are recorded for cooking, holding, cooling, storage and any reheating?","id":"holding-storage-and-reheating-evidence-q01","kind":"measurement"},{"text":"Which applicable food-handling guidance supports serving, further storage, reheating or discarding this batch?","id":"holding-storage-and-reheating-evidence-q02","kind":"action"}]}]},{"id":"portion-and-diner-fit","name":"Portion and diner fit","description":"Checks actual ingredients, portion composition and texture against the intended diner's requirements.","findings":[{"id":"serving-specific-suitability","name":"Serving-specific suitability","description":"Assess a particular portion without inferring nutritional, allergen or swallowing suitability from its porridge form.","questions":[{"text":"Does the full ingredient and cross-contact record meet the diner's declared exclusions, including those involving molluscs?","id":"serving-specific-suitability-q01","kind":"action"},{"text":"What portion mass and distribution of abalone pieces will the diner receive?","id":"serving-specific-suitability-q02","kind":"measurement"},{"text":"Do both the rice base and abalone pieces meet any specified texture requirements for this diner?","id":"serving-specific-suitability-q03","kind":"action"}]}]}]},{"id":"evidence-and-external-alignment","name":"Evidence and external alignment","description":"What the world already says about this thing, gathered so the model can be checked against it.","layers":[{"id":"reported-evidence","name":"Reported evidence","description":"Findings from the breadth pass, kept separate from the structural claims.","findings":[{"id":"evidence-confidence-notes","name":"Check these first","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these check these first hold for the sense of jeonbok-juk this model covers, and on what evidence?","id":"evidence-confidence-notes-q01","kind":"provenance"}]},{"id":"evidence-real-world-use","name":"Real-world use","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these real-world use hold for the sense of jeonbok-juk this model covers, and on what evidence?","id":"evidence-real-world-use-q01","kind":"provenance"}]},{"id":"evidence-failure-modes-and-hazards","name":"Failure modes and hazards","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these failure modes and hazards hold for the sense of jeonbok-juk this model covers, and on what evidence?","id":"evidence-failure-modes-and-hazards-q01","kind":"provenance"}]},{"id":"evidence-regional-variation","name":"Regional variation","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these regional variation hold for the sense of jeonbok-juk this model covers, and on what evidence?","id":"evidence-regional-variation-q01","kind":"provenance"}]},{"id":"evidence-neighbours","name":"Neighbouring kinds and how to tell them apart","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these neighbouring kinds and how to tell them apart hold for the sense of jeonbok-juk this model covers, and on what evidence?","id":"evidence-neighbours-q01","kind":"provenance"}]}]}]}]},"agentConduct":{"may":["Describe jeonbok-juk as a Korean abalone porridge associated with Jeju Island.","Report the origin of the abalone and whether it is farmed or wild from supplier records."],"mustNot":["Serve it to someone with a declared shellfish or mollusc allergy.","Use abalone taken illegally or from protected stocks.","Serve porridge made with abalone viscera that has not been kept fresh and safe.","Claim medical benefits for the porridge that evidence does not support."],"requiresHuman":["Serving it as food for a sick or recovering person on a medical diet."]},"ethics":{"considerations":["Wild abalone is often overharvested and protected; sourcing matters.","Jeju's haenyeo diving tradition is part of the dish's heritage."],"affectedParties":["Diners with mollusc allergy","Abalone divers and farmers","Wild abalone stocks"]},"owners":{"steward":"The cook or food business that prepares it; food safety authorities set the rules for sale.","roles":[],"masterSystems":[]},"relations":[{"target":"Q121089786","type":"parent","note":"registry parent class"}],"interaction":{"identity":{"applicability":"required","items":["Vercy registry: vr.tr.jeonbok-juk","Wikidata: Q1069591 (https://www.wikidata.org/wiki/Q1069591)"]},"properties":{"applicability":"required","items":["Preparation form: freshly cooked dish | chilled cooked dish | frozen cooked dish | packaged ready-to-eat dish | preparation kit","Abalone ingredient identity: Link to the actual abalone ingredient, supplier declaration or identified substitute","Abalone loading: g of prepared abalone flesh per 100 g dry rice; record weighing basis","Abalone viscera inclusion: included | excluded | partly included | unknown","Rice ingredient: Declared rice type and condition, including dry, soaked or precooked","Liquid-to-rice ratio: mL total added cooking liquid per 100 g dry rice","Porridge consistency: Observed flow, grain integrity and liquid separation at a recorded temperature","Abalone piece texture: Observed tenderness, chewiness and piece dimensions","Cooked batch handling history: Linked cooking, holding, cooling, storage and reheating events with times and temperatures"]},"recognition":{"applicability":"required","items":["A thick rice porridge, pale or greenish-grey when viscera are added.","Thin slices of abalone mixed in, often topped with sesame or seaweed."]},"capabilities":{"applicability":"required","items":["Assess whether an ingredient declaration and preparation support the jeonbok-juk name.","Compare recipes by abalone loading, rice basis, cooking liquid and use of viscera.","Guide preparation toward a specified rice consistency and abalone texture.","Adjust liquid balance or portioning while documenting the resulting dish state.","Screen a serving against declared ingredient exclusions and diner requirements.","Determine whether serving, continued holding or reheating is supported by the batch record and applicable handling guidance."]},"hazards":{"applicability":"required","items":["Shellfish allergic reactions.","Illness from spoiled shellfish.","Illegal or unsustainable abalone harvest."]},"interfaces":{"applicability":"required","items":["The General Principles of Food Hygiene, CXC 1-1969, issued by the FAO/WHO Codex Alimentarius Commission, provide hygiene principles relevant to preparing and serving this porridge.","The Code of Practice for Fish and Fishery Products, CXC 52-2003, issued by the FAO/WHO Codex Alimentarius Commission, provides handling and processing guidance relevant to its abalone ingredient."]},"context":{"applicability":"required","items":["Jeonbok-juk is served in Korean homes and restaurants as a rice porridge containing abalone, with a particular association with Jeju Island.","It is eaten as a meal and sometimes offered as a comforting food during recovery or when a soft texture is preferred.","Assessment for serving considers the ingredients, shellfish allergens, preparation history and storage conditions."]}},"sources":[{"title":"Wikidata item Q1069591: jeonbok-juk","url":"https://www.wikidata.org/wiki/Q1069591","note":"identity and sense of the item"},{"title":"Wikipedia: Jeonbok-juk","url":"https://en.wikipedia.org/wiki/Jeonbok-juk","note":"general description of the item"}],"openQuestions":["Which authoritative culinary sources establish the minimum identity of jeonbok-juk and the boundary for substitutes or flavouring-only products?","How do documented regional and household preparations vary in viscera inclusion, rice selection and ingredient sequence?","Which abalone parts are used in those preparations, and what preparation guidance applies to each?","What measurable consistency and abalone texture criteria best represent the intended serving styles?","Which jurisdiction-specific handling guidance and validated product instructions apply to fresh, chilled, frozen and packaged versions?"],"resources":{"spec":"/models/things/publications/thing-q1069591/spec.json"},"provenance":{"origin":"thing registry research (pass 2)","builtFrom":["models/things/publications/thing-q1069591/spec.json"],"providers":["Codex"],"researchStatus":"unreviewed","generatedAt":"2026-09-12T10:40:50Z","builder":"tools/build_cards.py@1.0.0"},"completeness":{"sections":{"classifiers":"filled","whatItIs":"filled","purpose":"filled","distinguishingFeatures":"filled","structure":"filled","agentConduct":"filled","ethics":"filled","owners":"filled","relations":"filled","interaction.identity":"filled","interaction.properties":"filled","interaction.recognition":"filled","interaction.capabilities":"filled","interaction.hazards":"filled","interaction.interfaces":"filled","interaction.context":"filled","sources":"filled"},"notes":{"_gate":"Published through the thing publication gate 1.0 on 2026-10-07T10:10:25+00:00: completeness 1.00; sense: Wikidata description; 2 live sources; review by codex: pass"},"score":1.0}}