How to Make Juk: A Comforting Korean Rice Porridge
Juk: The Ultimate Comfort Food
There’s something undeniably soothing about starting the day with a bowl of warm rice porridge. Known as juk in Korean cuisine, this humble dish is celebrated across Asia for its gentle, nourishing qualities. Often served to those recovering from illness or surgery, juk is as much a comfort food as it is a restorative meal. Its soft texture and mild flavor make it ideal for anyone needing a little extra care—or simply craving a hearty, customizable breakfast.
Juk Across Asia
Although juk is closely associated with Korean cuisine, rice porridge has deep roots in many Asian cultures. In China, it’s known as congee and often served with century eggs or pickled vegetables. In Vietnam, cháo is a thinner rice soup enjoyed with shredded chicken or fish. Thailand’s version, khao tom, incorporates aromatic herbs like lemongrass and ginger.
What sets Korean juk apart is its focus on simplicity and health. Traditionally, juk was prepared for the elderly, young children, and those recovering from illness, as it’s easy to digest and provides gentle nourishment. Variations like dakjuk (chicken porridge) and hobakjuk (pumpkin porridge) highlight the flexibility of this dish, showcasing how it can be tailored to different ingredients and preferences.
Across cultures, rice porridge remains a symbol of care and comfort—a meal that brings warmth and healing to the table.
Asian Rice Porridge (Juk)
Ingredients
- 1 tablespoon plus 1/2 teaspoon toasted sesame oil plus more if needed
- 1 teaspoon minced garlic
- 1/2 120 g cup short-grain rice, such as sushi rice or Arborio
- Unsalted butter optional
- 700 ml low-sodium chicken broth or vegetable broth
- 2 cups fresh spinach leaves optional or another tender leafy green like chard
- 1 large egg beaten (optional)
- 1 teaspoon low-sodium soy sauce
- Salt and freshly ground black pepper
Optional Garnishes
- Thinly cut ginger
- Sliced chili pepper
- Black rice vinegar
Instructions
Heat the Oil:
- Heat 1 tablespoon of toasted sesame oil in a large soup pot over medium heat. When the oil’s hot and shimmering, add the minced garlic. Sauté until it’s fragrant, about 30 seconds.
Add the Rice:
- Stir in the rice, ensuring each grain is well coated with the sesame oil. The grains should be slightly translucent around the edges but still opaque in the center. If it looks a bit dry, add more oil or unsalted butter.
Add the Broth:
- Slowly pour in the broth. Cover and bring to a boil. Once it’s boiling, reduce the heat to medium-low. Let it simmer with the lid slightly ajar, stirring occasionally to prevent sticking. This will take about 25 minutes.
Add Vegetables and Egg:
- At the 20-minute mark, if you’re adding spinach or another leafy green, toss it into the pot. Let it cook down for about 5 minutes.
- If you’re using an egg, pour the beaten egg into the porridge around the 23-minute mark. Stir gently to create beautiful ribbons of egg throughout.
Season the Porridge:
- Your porridge should now have the consistency of a creamy risotto. Stir in the soy sauce. Taste and adjust the salt if needed.
Garnish and Serve:
- Finish with a garnish of fresh ginger, a sprinkle of chili, and a splash of vinegar.