Korean Juk
Print Recipe

Korean Juk

Stomach not feeling well? Headache? Try Korean Juk to replenish your body.
Course: Easy
Servings: 1 person

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 - 1/2 teaspoon
  • Sesame oil - 1/2 Tablespoon
  • Sesame seeds - 1/2 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