Miyeok & Beef Rice Porridge. In Korea, rice porridge is known as juk! If you catch a cold, have an upset stomach or simply lose your appetite… the default solution is always juk! That’s because rice porridge is very easy to digest while being packed with nutritional benefits. There is a famous restaurant chain called Bon Juk in Korea that whips-up a huge variety of these rice porridges. From Abalone Porridge to Chicken & Ginseng Porridge, the options are endless. After a recent dinner there, I was inspired to teach you how to make a classic rice porridge at home. It involves three main ingredients: seaweed, rice & minced beef. If the combination of the 3 sounds good to you, you’ll love this soothing dish!
The key step to this rice porridge is remembering to season it with some Soup Soy Sauce at the very end. (It’s okay to use regular Soy Sauce!) If you’re the type that likes your food on the blander side, I would recommend only adding 1/2 Tablespoon of Soup Soy Sauce. Otherwise, add-in the whole 1 Tablespoon for full flavor.
- This recipe will make 2 servings. For a family size of 4, simply double the ingredients.
- If the recipe tastes slightly salty for you, add in a few splashes of water. If it’s too bland, add in a few sprinkles of salt (at the very end)
- Add in Shiitake Mushrooms and/or tofu to make the get a more filling meal
- Note: Rice porridge goes bad quickly – if you store leftovers, make sure to eat it within 24 hours.
If you make it at home and you like the taste of rice porridge… we’ve got some more for you:
Stay warm and funky ya’ll (Hopefully it’s not too cold of a winter – Brrrr 🥶)
-Daniel Out! 🕺
- 1/2 Cup White Rice
- 1/3 Cup Minced Beef
- 1/4 Cup Dried Seaweed
- 1 Tablespoon Soy Sauce
- 1 Clove of Garlic
- 2 big pinches of Salt
- Few Shakes of Black Pepper
- 1 Tablespoon Sesame Oil
- 2.5 Cups Water
- 1 Tablespoon Soup Soy Sauce (Regular Soy Sauce Ok too)
- Submerge your uncooked rice (1/2 cup) in cold water. (This will soften up the grains and let it cook faster.) Leave it submerged in the water while we prep the other ingredients.
- Place minced beef (1/3 cup) in a mixing bowl. Season it with Soy Sauce (1 Tablespoon), mince-in one clove of Garlic, Salt (2 big pinches) and Black Pepper (few shakes). Then mix it together with your hands.
- Now, submerge the dried seaweed (1/4 cup) into some cold water. After 10 minutes, they will bloom. Drain them through a sieve and mince the seaweed into smaller bite-sized pieces.
- Now back to the sumberged rice - drain it through a sieve and set it aside.
- Put a large pot on medium-heat. Put in some Sesame Oil (1 Tablespoon). Once its hot, add in the marinated beef and stir-fry. (Important: Use a spatula to break up the meat while it cooks - otherwise, you'll end up with a meatball!)
- Now, add in the diced seaweed and rice. Reduce the heat to a low. Stir-fry everything for 1 minute in the pot.
- Now, add in 2.5 cups of water. Place the heat back to a medium. Boil everything for 8-10 minutes. Stir it around once in a while so the rice doesn't stick to the bottom of the pot.
- After 8-10 minutes, the rice should be fully cooked. (Taste it to check - cook longer if needed).
- Finally, season the soup with Soup Soy Sauce (1 Tablespoon). (If it tastes too salty, you can add in a few splashes of water. If you want it more salty, add in a pinch of salt)
- Plate and enjoy! Bon Appetit Neighbor!