Korean vegetable rice porridge (Yachae juk)

Juk, or porridge, is the universal cure-all when you are down, both figuratively and when you have the seasonal flu. Every culture that grows rice has a porridge called kanji or conjee in India. These are simple dishes, built to restore the body from sickness. They are loaded with carbohydrates from the rice, fresh vegetables for nutrition, and stock for strength. Most of all, they are delicious. I often feel that these porridge dishes are severely underrated, never served at a guest table, a disservice to their flavor profiles and elegance.

The dish calls for short-grain rice, usually high in starch, which gives the porridge a creamy texture. Korean agriculture has developed several rice varieties best suited for juk, or porridge. The Mapssal is the gold standard, with a 17-20% amylose content, which creates a creamy dish. Cham Dream is a modern hybridized varietal with a sweeter flavor profile. Cheolwon odae is a high-altitude variety that readily absorbs the stock, forming a soft interior.

Technically, soaking the rice is always important. The micro-fissures in the grain expand when soaked, allowing the grain to release the starch evenly. Here I used a small-grain varietal from Assam in Northern India, with a fabulous floral aroma.

The dish is simple, yet so delicious. The vegetables provide a lovely base flavor, and the sesame oil and soy sauce add umami to the dish.

I enjoy cooking from this fabulous cookbook on authentic Korean cuisine. It perfectly introduces this complex and excellent cuisine, from simple kimchi to stews and soups. I highly recommend it to those who want to discover and master this cuisine.

For more recipes from this cookbook, click here.

Ingredients:

1 cup short-grain rice

2 teaspoons sesame oil

2 cloves garlic, minced

1 teaspoon ginger paste

1/2 cup mushrooms

1/2 cup carrots, finely diced

1/2 cup onions, finely diced

1/2 cup zucchini, finely diced

Salt, to taste

1 teaspoon white pepper

6 cups vegetable stock or water

4 drops anchovy oil (omit for vegetarian version)

1 anchovy fillet in oil (omit for vegetarian version)

2 sheets nori, cut into thin strips

1 teaspoon roasted sesame oil

1 tablespoon sesame seeds, lightly toasted.

Kikkoman soy sauce, to serve

Method:

Soak the rice for at least 1 hour. Rinse in three changes of water and set aside.

In a heavy saucepan, heat the sesame oil over a medium flame until it is smoking. Add the garlic, ginger, and mushrooms, and sauté for 1 minute, until the ginger no longer smells raw and the mushrooms are cooked through.

Add the carrots, onions, and zucchini, and cook for 3-4 minutes until the onions are very soft. Season with sea salt and pepper, then add the anchovy oil and fillet. Smash the fillet into the sauce.

Add the rice and toast for 3 minutes, until the rice turns white. Add the stock/water and bring to a boil. Cover and simmer for 40 minutes. The rice will take on a porridge-like consistency.

Serve hot, garnished with seaweed, sesame seeds, sesame oil, and a light drizzle of soy sauce.