Korean Rice Porridge (Juk) with Chicken and Vegetables

Rinse the rice in a fine-mesh sieve until the water runs clear. This helps remove excess starch for a better texture.

In a large pot or Dutch oven, combine the rinsed rice, chicken, carrot, zucchini, and shiitake mushrooms (if using).

Pour in the chicken broth and bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the pot, and simmer for about 25-30 minutes, or until the rice is very soft and the porridge has thickened to your desired consistency. Stir occasionally to prevent the rice from sticking to the bottom of the pot.

Stir in the soy sauce and sesame oil. Season with salt and white pepper to taste.

Ladle the porridge into bowls and garnish with chopped green onions and toasted sesame seeds (if using). Serve immediately.