Korean Rice Porridge

Korean Rice Porridge, also known as 'Juk', is a warm and comforting dish made from rice and water, perfect for a nourishing brunch. This dairy-free version highlights the simplicity and heartiness that makes it a beloved staple in Korean cuisine.

Ingredients

• Short-grain rice - 1/2 cup (90g)
• Water - 4 cups (960ml)
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Salt - to taste
• Green onions - 2 stalks, chopped
• Carrot - 1 small, julienned
• Shiitake mushrooms - 50g, sliced
• Spinach - 1 cup, chopped (optional)
• Sesame seeds - for garnish

Steps

1. Rinse the short-grain rice under cold water until the water runs clear.
2. In a large pot, combine the rinsed rice and 4 cups of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low and cover the pot. Simmer for about 30 minutes, stirring occasionally to prevent sticking.
4. After 30 minutes, add minced garlic, ginger, soy sauce, and salt to taste. Stir well to combine.
5. Add the shiitake mushrooms and carrot to the pot and cook for an additional 5-10 minutes until the vegetables are tender.
6. If using, stir in the chopped spinach and cook for another 2 minutes until wilted.
7. Remove from heat and drizzle with sesame oil, mixing well.
8. Serve hot, garnished with chopped green onions and sesame seeds.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 60 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.96 L

Health Benefits

• Rich in carbohydrates, providing energy for the day.
• Contains antioxidants from ginger and garlic, promoting a healthy immune system.

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