Korean Rice Porridge (Juk) Hot Pot with Abalone

A comforting and flavorful Korean rice porridge (Juk) simmered in a hot pot with tender abalone. Perfect for a nourishing breakfast or light meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

3 items

Cost

£5.48/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1cupShort-Grain Rice(Rinse well before using)

£0.30

8cupsWater

2mediumAbalone(Cleaned and thinly sliced)

£20.00

1tablespoonSesame Oil

£0.15

2stalksGreen Onion(Finely chopped, for garnish)

£0.30

To tasteSoy Sauce(For seasoning)

£0.10

To tasteSalt(For seasoning)

£0.01

1teaspoonRoasted Sesame Seeds(For garnish)

£0.05

1piece (4x4 inch)Dried Kelp (Dashima)(Optional, for extra flavor)

£1.00

Total Cost

£21.91

£5.48 per serving

Instructions

1.
Rinse the short-grain rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the porridge from becoming too gluey.
2.
In a large pot (or directly in your hot pot if it's safe for stovetop cooking), combine the rinsed rice and water. Add the dried kelp (if using) for extra flavor.
3.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer, covered, for about 20-25 minutes, stirring occasionally to prevent the rice from sticking to the bottom. The rice should start to break down and the mixture will thicken.
4.
Remove the kelp.
5.
Add the thinly sliced abalone and sesame oil to the porridge. Stir gently to combine.
6.
Transfer the porridge to the hot pot. Turn on the hot pot to a low-medium setting to keep the porridge warm and gently simmering.
7.
Season the porridge with soy sauce and salt to taste. Remember that abalone has a naturally salty flavor, so start with a small amount and adjust as needed.
8.
Garnish with chopped green onion and roasted sesame seeds.
9.
Serve the hot pot of Juk immediately. Guests can ladle the porridge into bowls and enjoy.

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My Notes

Nutrition Information

Nutrition per serving (300g)

350 kcal / 1464 kJ

Carbs

55g

21% of RDA

Fat

11% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

1 g

1% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

For a richer flavor, use chicken or seafood broth instead of water.

You can adjust the consistency of the porridge by adding more water if it becomes too thick.

Other toppings such as thinly sliced mushrooms, cooked chicken, or vegetables can be added to the hot pot for a heartier meal.

If you don't have fresh abalone, you can use canned abalone, but be sure to drain it well before adding it to the porridge.

Pre-soaking the rice for 30 minutes can help it cook faster and more evenly.

Cooking Equipment

Hot Pot

Knife

Cutting Board

Wine Pairings

No wine pairing suggestions available for this recipe.

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