Korean Breakfast Juk Savory Rice Porridge 1769529364956 Psx2

Ingredients

• 1 cup Short-grain white rice (soaked for 30 mins)
• 6 cups Water or vegetable broth
• 2 tablespoons Toasted sesame oil
• 0.5 cup Carrot, finely minced
• 0.5 cup Zucchini, finely minced
• 3 pieces Shiitake mushrooms, finely chopped
• 1 tablespoon Soy sauce
• 0.5 teaspoon Salt(optional)
• 2 stalks Green onions, sliced
• 1 teaspoon Toasted sesame seeds
• 1 tablespoon Dried seaweed (Gim) strips(optional)

Instructions

1. 1

   Rinse the rice thoroughly and soak in cold water for 30 minutes, then drain well.

2. 2

   In a large heavy-bottomed pot, heat the sesame oil over medium heat.

3. 3

   Add the drained rice to the pot and sauté for 2-3 minutes until the grains look slightly translucent.

4. 4

   Add the minced carrots, zucchini, and mushrooms, stirring for another 2 minutes.

5. 5

   Pour in the water or broth and bring the mixture to a boil over high heat.

6. 6

   Once boiling, reduce the heat to low, cover partially, and simmer for 25-30 minutes, stirring occasionally to prevent sticking.

7. 7

   When the rice grains are fully expanded and the porridge is creamy, stir in the soy sauce and salt to taste.

8. 8

   Ladle into bowls and garnish with green onions, sesame seeds, and dried seaweed strips before serving.