A soft, savory Korean rice porridge simmered with vegetables, gentle and comforting for breakfast.
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.
Serves 4
Drain the rice, reserving it for a smoother, more even cook.
Heat sesame oil in a pot over medium heat. Add drained rice and stir for 1-2 minutes to lightly toast.
Pour in stock, bring to a boil, then reduce to a gentle simmer, partially covered.
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.
Stir in mushrooms and carrot during the last 10 minutes of cooking.
Season with soy sauce and salt to taste. Ladle into bowls and top with scallions and sesame seeds.
Soak the rice for at least 30 minutes before cooking for a smoother, more even porridge texture.
Stir occasionally throughout cooking, and more frequently as it thickens, to prevent sticking and scorching.
Adjust the final consistency with more stock or water if it becomes thicker than you'd like.
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.
Refrigerate for up to 3 days; the porridge thickens considerably when cold, so add water or stock when reheating.
Juk has long been valued in Korean cooking as a gentle, easily digestible dish, traditionally served to the sick, the very young, and the elderly, while also enjoyed more broadly as a comforting breakfast or light meal.
Yes, though the texture won't be quite as smooth; simmer it with extra stock and mash some grains to help it thicken properly.
Adjust by adding more stock if it's too thick, or simmering longer uncovered if it's too thin — juk's consistency is easy to correct at any stage.
Sesame oil, soy sauce, scallions, and sesame seeds are classic finishing touches, with additional proteins or vegetables varying by the specific type of juk.
Per serving (380g / 13.4 oz) · 4 servings total
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