Today, let’s make Korean Porridges (jook or juk). They are all so warm and comforting. If you make them in advance and have them for breakfast, you’ll feel great for the rest of the day!
Gyeran Juk (1 serving)
Ingredients:
- 2 large eggs
- Kosher salt, to taste
- 1/2 green onion
- 1/2 tbsp toasted sesame seeds
- 1 cup (210g) cooked rice
- 2 cups (480ml) water
- 1 tsp chicken bouillon powder
- 1 tsp toasted sesame oil
Instructions:
1. In a small container, beat the eggs with a pinch of salt.
2. Thinly slice the green onion. Grind the sesame seeds.
3. In a wok (or pot), add the cooked rice, water, and chicken bouillon powder. Place it over medium-high heat. Using a spatula (or ladle), give it a good stir and press it down a little bit.
4. Once it starts to bubble, reduce the heat to medium. Let it simmer, stirring occasionally, for 6 minutes or until the rice is nice and plump.
5. Add the beaten eggs and stir until the eggs are cooked. Add salt to taste.
6. Top with sesame seeds, green onion, and sesame oil. Enjoy~!
Sogogi Yachaejuk (2 servings)
Ingredients:
- 1/4 yellow onion
- 1.4 oz (40g) carrot
- 1.4 oz (40g) zucchini
- 1 shiitake mushroom
- 1.5 tbsp toasted sesame oil
- 4.9 oz (140g) ground beef
- Kosher salt and pepper, to taste
- 2 cups (420g) cooked rice
- 4 cups (960ml) water
- 1 tbsp dasida (or use soy sauce, chicken bouillon powder, oyster sauce, chicken stock)
Toppings (optional):
- Toasted sesame oil
- (Ground) sesame seeds
- Green onion
- Roasted seasoned seaweed
Instructions:
1. Finely chop the onion, carrot, zucchini, and shiitake mushroom.
2. In a wok (or pot), heat the sesame oil (1.5 tbsp) over medium heat. Once it gets nice and hot, add the ground beef, salt, and black pepper to taste. Make sure to break up the meat. Saute for 3 minutes.
3. Once the beef is cooked, add the cooked rice and water (4 cups, 960ml). Bring it to a boil.
4. Add all the veggies and let it continue to boil over medium heat for 7 to 8 minutes. Stir it occasionally.
5. Add 1 tablespoon of dasida (Korean beef stock powder). Taste and add more salt if it’s needed.
6. Once you get the right consistency, divide into serving bowls. Garnish with sesame oil (1 tsp), sesame seeds, green onion, and seasoned seaweed. Enjoy~!
Chamchi Juk (2 servings)
Ingredients:
- 1/4 yellow onion
- 1.4 oz (40g) carrot
- 1.4 oz (40g) zucchini
- 1 shiitake mushroom
- 5 oz (150g) canned tuna
- 2 cups (420g) cooked rice
- 4 cups (960ml)
- 1 tbsp dasida (or use soy sauce, chicken bouillon powder, oyster sauce, chicken stock)
- Kosher salt, to taste (optional)
Toppings (optional):
- Black pepper
- Toasted sesame oil
- Toasted (ground) sesame seeds
- Green onion
Instructions:
1. Finely chop the onion, carrot, zucchini, and shiitake mushroom.
2. Drain the canned tuna. Set aside.
3. In a wok (or pot), add the cooked rice, water (4 cups, 960ml), all the vegetables, and canned tuna. (Save some tuna for garnish.)
4. Once it starts to boil, reduce the heat to medium. Add 1 tablespoon of dasida (Korean beef stock powder). Let it simmer for 7 to 8 minutes. Taste and add more salt if it’s needed.
5. Once you get the right consistency, divide into serving bowls. Garnish with black pepper, sesame oil (1 tsp), sesame seeds, green onion, and the remaining canned tuna. Enjoy~!
Pyogo Beoseot Juk (2 servings)
Ingredients:
- 1/4 yellow onion
- 1.4 oz (40g) carrot
- 1.4 oz (40g) zucchini
- 8 shiitake mushrooms
- 1.5 tbsp toasted sesame oil
- Kosher salt, to taste
- 2 cups (420g) cooked rice
- 4 cups (960ml) water
- 1 tbsp soy sauce (or use dasida, chicken bouillon powder, oyster sauce, chicken stock)
- 1 large egg
Toppings (optional):
- Toasted (ground) sesame seeds
- Green onion
- Roasted seasoned seaweed
- Toasted sesame oil
Instructions:
1. Finely chop the onion, carrot, and zucchini. Slice the shiitake mushrooms into long strips.
2. In a wok (or pot), heat the sesame oil (1.5 tbsp) over medium heat. Once it gets nice and hot, add the shiitake mushrooms with a pinch of salt. Stir-fry it for about 3 minutes.
3. Once the mushrooms are cooked, add the cooked rice and water (4 cups, 960ml), and all the veggies. Bring it to a boil.
4. Once it comes to a boil, reduce the heat to medium and season with soy sauce (1 tbsp). Let it simmer for another 7 to 8 minutes.
5. In a small container, beat the egg. Add it to the porridge and slowly stir it. Once the egg is cooked, taste and add more salt to taste.
6. Once you get the right consistency, divide into serving bowls. Top it off with your mushrooms, sesame seeds, green onion, seasoned seaweed, and sesame oil (1 tsp). Enjoy~!
NOTE:
- Everybody has a different cooking environment, so the cooking time might be a little different. But don’t worry about it! If it’s too liquidy, just let that simmer for a little bit longer and if it’s too thick, add more water. Then, you will get the right consistency that you’re looking for!
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Korean Egg Porridge (Gyeran Juk)
1
servingsIngredients
2 large eggs
Kosher salt, to taste
1/2 green onion
1/2 tbsp toasted sesame seeds
1 cup (210g) cooked rice
2 cups (480ml) water
1 tsp chicken bouillon powder
1 tsp toasted sesame oil
Directions
- In a small container, beat the eggs with a pinch of salt.
- Thinly slice the green onion. Grind the sesame seeds.
- In a wok (or pot), add the cooked rice, water, and chicken bouillon powder. Place it over medium-high heat. Using a spatula (or ladle), give it a good stir and press it down a little bit.
- Once it starts to bubble, reduce the heat to medium. Let it simmer, stirring occasionally, for 6 minutes or until the rice is nice and plump.
- Add the beaten eggs and stir until the eggs are cooked. Add salt to taste.
- Top with sesame seeds, green onion, and sesame oil. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
3 Comments
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I enjoy your recipes and your youtube videos are great too! I’m really looking forward to trying these. I just wanted to say thank you!
My pleasure! Thank YOU for enjoying our recipes and videos! 🤗