Juk
Slow-simmered short-grain rice porridge, sesame and scallion.
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Stir every 5 min, not constantly - juk needs the rice to break down on its own. Constant stirring makes it gluey; abandoned simmering makes it scorch. Five-minute touches strike the balance.
Ingredients
Everything below makes 4 servings.
- 1 cupshort-grain white ricerinsed and soaked 30 min if you have time
- 7 cupsvegetable stock
- 1 tbsptoasted sesame oil
- 2garlic clovesminced
- 1 tspfresh gingergrated
- 2 tbspsoy saucefor serving
- 3scallionssliced thin
- 1 tbsptoasted sesame seedstoasted
- ¾ tspkosher salt
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 232calories
- 5gprotein
- 42gcarbs
- 5gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Rinse rice until water runs clear; soak 30 min if you have time (faster cook).
- Mince garlic, grate ginger, slice scallions.
Bloom aromatics
Heat sesame oil in pot over medium. Add drained rice and garlic and ginger; stir 2 min until rice turns translucent at the edges and smells nutty.
2 min · hands onAdd stock
Pour in vegetable stock and salt. Bring to boil, then reduce to LOW. Simmer uncovered 40 min, stirring every 5 min - rice will break down into a creamy porridge.
40 min · hands offCheck and adjust
Texture should be loose oatmeal - thick but spoonable. If too thick, add 1/2 cup hot water. Taste; adjust salt.
1 min · hands onPlate
Ladle into 4 bowls. Each diner adds soy sauce to taste at the table (juk is intentionally lightly seasoned so soy can finish it). Scatter scallions and toasted sesame seeds.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Poach 6 oz chicken thigh in the stock first 15 min; shred; stir back in. Adds about 10 minutes.
Add 6 oz peeled chopped shrimp in last 5 min (adds shellfish allergen). Adds about 5 minutes.
Slice 2 small abalone thin, sauté in sesame oil at start (luxe Korean classic; adds shellfish).
What keeps
Keeps 4 days fridge - thickens overnight; thin with hot water or stock when reheating. Toppings fresh.
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