Here is a recipe for Korean rice porridge called Juk. This can be served for breakfast or light meal. This is also traditionally served when someone is feeling sick as it’s easier to digest.
1 cup short grain or sweet rice , washed and soaked in cold water for 30 minutes
1 Tablespoon sesame oil or cooking oil
1/4 onion, diced
3 garlic cloves, minced 1/2-1 carrot, diced (depending on size) 1 celery stalk, diced 3-4 mushrooms, sliced
1/2 zucchini, sliced
6 cups vegetable broth (can use chicken broth)
2 Tablespoons soy sauce
1/4 teaspoon pepper
salt to taste before serving
Optional- 1 teaspoon sesame oil
Optional garnish: green onion (scallions), sesame seeds or crushed toasted seaweed
Rinse the rice a few times and soak in water for at least 30 minutes.
Meanwhile, chop the vegetables and set aside.
Heat oil in a pot. Add onions and garlic and sauté for couple of minutes. Add rice and sauté for a few minutes. Add vegetables stir for about a minute.
Add broth, cover and bring to a boil. Reduce heat to medium low and and cook for 20 minutes or until rice is cooked and liquid is absorbed, stirring often. Str in soy sauce, sesame oil, and black pepper.
As salt tends to leave the porridge soggy in the fridge, if you’re planning to have leftovers, season with salt after you place in serving bowls. Taste and adjust seasonings as needed.
Store leftovers in the fridge for up to 3-4 days. Add some water before reheating and season with salt before serving.