Korean Juk

Method

1. 1

   Rinse the rice

   Rinse the rice in cold water, stirring with your fingers, then drain; repeat until the water is mostly clear, about 2 minutes.

2. 2

   Soften the aromatics

   Warm the sesame oil in a heavy-based saucepan over medium heat for 1 minute, then cook the garlic and ginger for 1 minute, stirring, until fragrant but not browned.

3. 3

   Toast the rice

   Add the drained rice and stir over medium heat for 2 minutes, until the grains look glossy.

4. 4

   Bring to a boil

   Pour in the chicken stock and bring to a gentle boil over medium-high heat, about 5 minutes.

5. 5

   Simmer until creamy

   Cover the pan partially, reduce the heat to low and simmer gently for 30 to 40 minutes, stirring and scraping the bottom every 5 minutes, until the grains are very soft, swollen and beginning to break down.

6. 6

   Adjust the consistency

   If the rice is not very soft or the porridge is too thick, add hot water 125 ml at a time and simmer over low heat for 5 minutes after each addition, until creamy and spoonable.

7. 7

   Season and add spring onions

   Stir in the soy sauce, salt, white pepper to taste and half the spring onions over low heat for 1 minute, until evenly seasoned and the onions have softened slightly.

8. 8

   Serve

   Ladle the hot porridge into bowls and top with the remaining spring onions and toasted sesame seeds.

Tips

• Keep the porridge at a gentle simmer and scrape the pan bottom regularly as it thickens.
• Add hot water gradually if needed; juk thickens further as it stands.
• The sesame seeds are ready-to-use toasted seeds. If starting with raw seeds, toast them in a dry pan over low heat for 2 to 3 minutes, stirring until fragrant and lightly golden.

Swaps

• Use unsalted vegetable stock instead of chicken stock.
• Use finely sliced chives instead of spring onions.
• Use toasted black sesame seeds instead of white sesame seeds.

Storing

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently over low heat with a splash of water or stock, stirring until steaming throughout.