Korean Vegetable Porridge (Yachae Jook)
Korea's favorite dish to eat when feeling under-the-weather
Servings: 2 people
- Cooked Rice - 1 cup
- Water - 2 cups
- Carrot - small piece pointer-finger length
- Zucchini - small piece pointer-finger length
- Onion - 1/2 a whole
- Shiitake mushroom - 2 whole
- Sesame oil - 1 Tablespoon
- Minced garlic - 1 teaspoon !
- Salt - 1 teaspoon !
- Gim - 3-4 sheets garnish
- Sesame seeds - few shakes garnish
Chop carrot, zucchini and onion into very small pieces. Cut Shiitake mushroom into small cubes as well.
Take out a large pot. Put on medium heat. Place in sesame oil (1 Tablespoon) and minced garlic (1 teaspoon). Once the minced garlic starts to sizzle, turn off the heat to keep it from burning. Use a spatula and mix it around.
Then add in the chopped onions and carrots. Turn the heat back up to a medium. Mix it around until the onions turn translucent.
Once onions turns translucent, add in the cooked white rice (1 cup). Stir it around and mix it in evenly.
Then pour 1 cup of water. Stir it around occasionally until most of the water has evaporated away. (Don't forget to stir!)
Then add another cup of water. Once it comes back up to boil, add the zucchini and mushroom pieces in. Season with salt (1 teaspoon). Stir it around occasionally until most of the water has evaporated away.
Use a ladle and scoop into a bowl. Garnish the jook with sesame seeds and pieces of gim. Also add a small drizzle of sesame oil as well. Bon Appetit!
- Replace water with anchovy-kelp broth for deeper flavor
- See video below for more detail