Korean Breakfast Rice Porridge (Juk)

About This Recipe

Juk is Korea's version of a comforting rice porridge, often eaten for breakfast, when recovering from illness, or as a light meal any time of day. Rice simmers slowly with water or broth until it breaks down into a soft, spoonable texture, then gets folded through with vegetables, mushrooms, or seafood depending on the version. Soaking the rice briefly before cooking helps it break down more evenly during the simmer, giving a smoother, more consistent porridge texture rather than some grains staying firm while others turn to mush.

Ingredients

Serves 4

• 1 cupshort-grain rice(soaked 30 minutes)
• 5 cupsvegetable or chicken stock
• 1 tbspsesame oil
• 100 gmushrooms(sliced)
• 1carrot(finely diced)
• 1 tbspsoy sauce
• 0.5 tspfine sea salt
• 2scallions(sliced)
• 1 tsptoasted sesame seeds

Instructions

1. 1

   Drain the soaked rice

   Drain the rice, reserving it for a smoother, more even cook.

2. 2

   Sauté briefly

   Heat sesame oil in a pot over medium heat. Add drained rice and stir for 1-2 minutes to lightly toast.

3. 3

   Add stock and simmer

   Pour in stock, bring to a boil, then reduce to a gentle simmer, partially covered.

4. 4

   Cook until porridge-like

   Simmer 30-35 minutes, stirring occasionally, until the rice breaks down into a soft, thick porridge.

   Stir more frequently toward the end to prevent sticking as the porridge thickens.

5. 5

   Add vegetables

   Stir in mushrooms and carrot during the last 10 minutes of cooking.

6. 6

   Season and serve

   Season with soy sauce and salt to taste. Ladle into bowls and top with scallions and sesame seeds.

Variations

• •

  Add shredded chicken or seafood like clams for a heartier, protein-rich version.

• •

  Use pumpkin or sweet potato for a naturally sweet variation called hobak juk.

• •

  Top with a drizzle of soy sauce and chile oil for extra flavor at the table.

Storage

Refrigerate for up to 3 days; the porridge thickens considerably when cold, so add water or stock when reheating.

Frequently Asked Questions