Siraegi Juk

Siraegi Juk is a comforting Korean porridge made from dried mulberry leaves, offering a unique blend of flavors and a nourishing meal. This Paleo-friendly dish is perfect for a light snack or breakfast, packed with nutrients and a delightful earthy taste.

Ingredients

• Dried mulberry leaves - 40 grams
• Water - 500 ml
• Cauliflower rice - 100 grams
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Sesame oil - 1 teaspoon
• Green onion - 1 stalk, chopped (for garnish)

Steps

1. Rinse the dried mulberry leaves under cold water to remove any impurities.
2. In a medium pot, bring 500 ml of water to a boil and add the rinsed mulberry leaves.
3. Reduce the heat to medium and let the leaves simmer for about 10 minutes until they soften.
4. Add minced garlic and cauliflower rice to the pot, stirring well to combine.
5. Season with salt and let it simmer for another 10-15 minutes, stirring occasionally, until the mixture thickens to a porridge consistency.
6. Remove from heat and stir in the sesame oil.
7. Serve hot, garnished with chopped green onion.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 24 g
• Fiber: 6 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from mulberry leaves, supporting overall health.
• High in fiber, aiding digestion and promoting a feeling of fullness.

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