Juk, Korean rice porridge
White rice cooked until silky-smooth in a rich broth. Korea's most comforting morning bowl — simple, restoring, and endlessly adaptable.
Method
01
Soak the rice.
Rinse rice until water runs clear. Soak in cold water for 30 minutes if time allows. Drain.
02
Cook low and slow.
Combine rice and broth in a medium saucepan. Bring to the boil, then reduce to the lowest heat, partially covered. Cook 25–30 minutes, stirring every 5 minutes, until the rice has completely dissolved into a creamy, porridge-like consistency.
Note. The texture should be silky — almost like soup. Add more water if it gets too thick.
03
Season and serve.
Stir in sesame oil, soy sauce, and salt. Taste. Serve in stone bowls if available. Top with sliced green onion. Accompany with kimchi if desired.
A note. Korean juk can be plain (white juk) or made with ingredients like pumpkin or abalone. This plain version is the most common morning version — comforting and gentle.
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