Korean Rice Porridge Simple Food

DAKJUK (KOREAN CHICKEN PORRIDGE)

Steps:

• Soak the rice for about an hour, and drain.
• Finely chop the vegetables.
• Add 2 tablespoons of sesame oil to a medium size pot. Add the rice and stir-fry for a few minutes over medium heat, until the rice turns translucent.
• Pour the stock to the pot and bring it to a boil. Continue to cook, stirring occasionally for about 20 to 25 minutes, or until the rice is cooked and softened. Start with medium low heat, but reduce to lower heat when the stock is visibly reduced. Stir occasionally (more frequently as the stock is reduced) so the rice doesn't stick to the bottom of the pot.
• Stir in the vegetables, cover, and simmer for an additional 10 to 15 minutes until the vegetables are soft. You can also adjust the consistency of the porridge to your taste by adding more stock or water.
• Since the chicken is already cooked, stir it in during the last few minutes of simmering, leaving some to use as a garnish, if desired. You can add salt and pepper at the end or serve on the side. Serve hot with the optional garnish on top.

KOREAN VEGETABLE PORRIDGE (YACHAE JOOK)

Steps:

• Gather the ingredients.
• Soak the rice for at least 90 minutes. Drain well.
• In a large pot, heat the sesame oil over medium heat.
• Sauté the onion, carrot, and radish for 2 to 3 minutes.
• Add the rice and stir-fry everything together for another minute.
• Add the soup stock and bring to a boil.
• Immediately reduce to a simmer and cook over medium-low heat for about 30 minutes.
• Stir and continue to cook for about 10 more minutes. Add salt and pepper to taste.
• Serve and enjoy.

KIMCHI RICE PORRIDGE

Steps:

• In a saucepan, heat the oil over medium-high heat. Once shimmering, add the scallions and ginger and sauté until soft and toasted in spots, about 2 minutes.
• Add the kimchi, the rice, and 3 cups of water. Bring to a boil, then reduce heat and simmer, adding more water if necessary, until the rice is broken down and the porridge is the desired consistency (some like their porridge soupy, others thicker with most of the liquid absorbed), 15 to 20 minutes.
• Turn off the heat and stir in the kimchi brine. Season with salt and more kimchi brine to taste.
• To serve, fry eggs to your liking. Top each bowl of porridge with an egg, chopped scallions and a drizzle of sesame oil.

KOREAN WALNUT RICE PORRIDGE

Steps:

• In blender or food processor, grind walnuts, drained rice and 2 cups of water.
• Pour blended mixture into a medium sauce pan and add remaining water.
• Cook, stirring constantly, until mixture boils. Add salt and stir.
• Serve in bowls garnished with walnuts. Top with maple syrup or honey if desired.