Korean Jook, aka Congee or Rice Porridge Recipe
When it's cold outside or you actually have a cold, Korean rice porridge aka "jook" totally brings the cozy, comfort vibes. This version gets there MUCH faster by taking a shortcut with leftover cooked rice, and is loaded with garlicky, gingery, bone brothy flavor and has more vegetables than most.
Servings: 4 servings
Calories: 275kcal
Ingredients
- 1 tablespoon avocado oil
- ½ large onion white or yellow, finely diced
- 2 carrots about ½ cup finely diced
- 4 cloves garlic finely minced
- 1 ½-inch piece fresh ginger, peeled and grated
- 2 cups short grain rice cooked
- 4 cups Chicken Bone Broth
- ½ teaspoon sea salt plus more to taste; the total amount you need depends on how salty your Bone Broth is
- ½ zucchini about ½ cup finely diced
- 4-5 shiitake mushrooms finely diced
- 2 cups cooked, shredded chicken or turkey
for Garnish
- 1 green onion thinly sliced
- 1 tablespoon toasted sesame oil plus more to taste
- 1 tablespoon toasted sesame seeds plus more to taste
Instructions
- Heat 1 tablespoon avocado oil in a pot over medium heat.
- Add onions and carrots. Cook while stirring often until onions become translucent, about 5 minutes.
- Add garlic and ginger and continue cooking until garlic becomes very fragrant, about 5 minutes.
- Add rice and broth, using your cooking utensil to break up the clumped rice. Turn up heat and bring to a boil. Once it begins boiling, reduce heat to low. Let simmer for 20 minutes, stirring often to release the starch from the rice and prevent sticking on the botton. If the jook has absorbed a lot of the broth, add more broth about ¼ cup at a time to thin out the consistency. Don't worry about adding too much water, you can always continue to simmer until the jook achieves the texture you prefer. I like my jook slightly thicker.
- Season with ½ teaspoon salt. Stir in mushrooms, zucchini, and cooked chicken. Continue to simmer until the zucchini is cooked and the chicken is heated through, about 10 minutes. Add more broth if needed. Taste and season with additional salt if necessary. The amount you need will depend on how salty your broth is.
- Spoon Jook into bowls. Garnish with sliced scallions, toasted sesame seeds, and a drizzle of sesame oil or hot chile oil.
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Notes
Store leftover jook in an airtight container in the refrigerator for 1 day.
Nutrition
Serving: 1serving | Calories: 275kcal | Protein: 24g | Saturated Fat: 1g | Fiber: 2.5g