Korean Juk (죽) is a classic rice porridge breakfast dish. Very similar to the popular dish Congee, rice is boiled with extra cups of water until the starches break down to create an oatmeal-like consistency.
Typically, Korean Juk is cooked with anchovy or chicken broth but this version is made with dried shiitake mushroom and dried kelp to mimic a similar umami flavor. Additionally, the rice is cooked with ginger and garlic, adding multiple health benefits, such as combating sickness and aiding in digestion.
Because Korean Juk has a neutral taste, it makes the perfect base to add any toppings of your choice. I like to add shiitake mushrooms, fried onions, scallions and chili oil. Some other topping choices are egg, squash, sesame oil, kimchi, etc. The choices are limitless!
This winter, bring warmth and coziness to your home with this savory bowl of Korean Juk!
Love Korean food? Check out my other Korean recipes here!
quick notes
- This recipe uses short grain brown rice but feel free to use other types of grain, such as white rice, quinoa, or farro.
KOREAN JUK(죽) WITH BROWN RICE AND SHIITAKE MUSHROOMS
Porridge
- 2-inch dried kelp
- 4 dried shiitake mushroom
- 1½-inch piece of ginger, minced
- 1 clove garlic, minced
- 5 cups of water
- 1 cup of short grain brown rice
Add ingredients to a pressure cooker and cook on high for 1 hour.
Alternatively, add the ingredients together in a pot and boil for 1½ hours, stirring every half hour and adding more water if needed. The consistency should be creamy and pudding-like.
Topping
- Shiitake mushroom
- Scallion
- Fried onions
- Black sesame seeds
- Chili oil
Remove the shiitake mushrooms from the porridge and slice into long strips.
Divide rice porridge into bowls and top with shiitake mushrooms, fried onions, scallions, black sesame seeds and chili oil.
Enjoy!
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
