Juk

Juk is a traditional Korean rice porridge that is hearty and comforting, perfect for a nutritious breakfast. This high protein version incorporates chicken and mung beans for a filling and wholesome start to your day.

Ingredients

• Short-grain rice - 100 grams
• Chicken breast, diced - 150 grams
• Mung beans, soaked - 50 grams
• Water - 1 liter
• Garlic, minced - 2 cloves
• Ginger, minced - 1 teaspoon
• Sesame oil - 1 tablespoon
• Salt - 1 teaspoon
• Green onion, chopped - 2 tablespoons
• Soy sauce - 1 tablespoon (optional)

Steps

1. Rinse the short-grain rice under cold water until the water runs clear, then soak for 30 minutes.
2. In a pot, heat sesame oil over medium heat. Add minced garlic and ginger, sautéing until fragrant.
3. Add the diced chicken breast to the pot and cook until no longer pink, about 5 minutes.
4. Drain the soaked rice and add it to the pot along with the soaked mung beans.
5. Pour in 1 liter of water and bring to a boil. Once boiling, reduce the heat to low and simmer for 30 minutes, stirring occasionally.
6. Add salt to taste and continue to simmer until the rice and mung beans are soft and creamy, about 10 more minutes.
7. Serve hot, garnished with chopped green onion and a drizzle of soy sauce if desired.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Rich in vitamins and minerals from mung beans and chicken, promoting overall health.

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