Korean Egg Juk is the go-to dish in Korea when you are feeling under the weather. Especially popular during the flu season.
Juk is rice porridge - and there is a wide variety of them. A very famous franchise in Korea called Bon Juk has a wide variety of Juks (check out their menu). From abalone to chicken, you can really mix in any ingredient once you know how to make the stock soup.
Today, we will be using eggs for our rice porridge. Eggs are simple and within an arm's reach for anyone.
Key taste variable:
Of course, it is the stock base. In our recipe, we tried out the Anchovy Stock Tea Bags, which you can find in Korean stores. They're simple to use and fast - essential when you are sick. Using these stock bags will lead to a slightly darker color in the stock soup but the taste is subtle and amazing. However, if you want to stick with the dried anchovies, use about 8 of them.
Note: we are using 1 cup of fully-cooked rice (not uncooked)
Korean Juk
Ingredients
- Anchovy Stock - 1 Bag
- Water - 2.5 cup
- Cooked white rice - 1 cup
- Eggs - 1
- Scallions - 1 Tablespoon
Seasoning
- Soup soy sauce - 1 teaspoon
- Salt - ½ teaspoon
- Sesame oil - ½ Tablespoon
- Sesame seeds - ½ Tablespoon
Instructions
Make Juk
- Place an anchovy soup stock bag into a pot. Place water into the pot. Then put on high heat and bring pot up to a boil. Let it boil away for 5 minutes. Then take out the anchovy bag.
- Place in cooked rice. Let rice boil away for 2-3 minutes - or until the cooked rice becomes "bloated".
- Crack an egg into small bowl and mix it up. Then slowly drip the egg mixture into the soup, in a circular motion. Then reduce the heat to a low.
Season and serve
- Place all of the listed seasonings into the pot. It's ready.
- Pour out juk into a bowl and garnish with scallions (or spring onions).
- Enjoy and get better 😉
Notes
- Substitution: If you don't want to use anchovies at all, just use kombu (dashima) only. Use a iPhone-sized piece of it and let it boil for 10 minutes.
- Please note that we are using 1 cup of cooked rice! (Not uncooked rice).
- For more details, watch video below
Daniel says
Yes, you should use short-grain rice as it releases much more starch than other longer-grain rices.
Jelly says
What kind of rice should be used for this? Does it need to be short-grain?
Daniel says
Yes, you should use short-grain rice as it releases much more starch than other longer-grain rices.
Sara says
Delicious! Added clams, cut up chicken, and fish power for the broth. Thank you! It healed a tasty headache.