Sundubu Juk

Sundubu Juk is a comforting Korean rice porridge made with silky soft tofu, perfect for a warm meal. This kosher version is infused with umami flavors from mushrooms and a hint of sesame oil, creating a delightful and nourishing dish.

Ingredients

• Short-grain rice - 1/2 cup
• Water - 3 cups
• Silken tofu - 200 grams
• Mushrooms (shiitake or button) - 100 grams, sliced
• Carrot - 1 small, diced
• Garlic - 2 cloves, minced
• Green onion - 1 stalk, chopped
• Sesame oil - 1 tablespoon
• Soy sauce (kosher) - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/2 teaspoon (optional)

Steps

1. Rinse the short-grain rice under cold water until the water runs clear, then soak it in water for 30 minutes.
2. In a medium pot, add the soaked rice and 3 cups of water. Bring to a boil over medium heat, then reduce to low and simmer for about 20 minutes until the rice is soft.
3. While the rice is cooking, heat sesame oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add the sliced mushrooms and diced carrot to the skillet. Sauté for another 5 minutes until the vegetables are tender.
5. Once the rice is cooked, add the sautéed vegetables to the pot along with the silken tofu. Gently stir to combine and heat through for another 5 minutes.
6. Season the porridge with soy sauce, salt, black pepper, and red pepper flakes (if using). Stir gently to combine.
7. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 350
• Protein: 14 g
• Carbs: 54 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.75 L

Health Benefits

• Rich in protein from silken tofu, promoting muscle health.
• Provides a comforting and soothing meal, ideal for digestion.

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