Korean Rice Porridge (Juk) with Chicken and Vegetables

A comforting and easy-to-digest rice porridge, perfect for breakfast or when feeling under the weather. This version features tender chicken and nutritious vegetables, seasoned with soy sauce and sesame oil for a flavorful and warming meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

285 kcal

Difficulty

Easy

Equipment

1 item

Cost

£1.57/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Breakfast

Cuisine:

Asian

Main Ingredient:

Chicken•Rice

Cooking Style:

Quick & Easy

Mood:

Comfort Food•Healthy

Ingredients

Servings

1cupShort-grain rice(Can use medium-grain rice as well)

£0.30

0.5lbChicken breast(Cut into small pieces)

£2.75

0.5cupCarrot(Finely diced)

£0.15

0.5cupZucchini(Finely diced)

£0.30

0.5cupShiitake mushrooms(Finely diced, optional)

£1.20

6cupsChicken broth(Can substitute with vegetable broth or water)

£1.20

1tablespoonsSoy sauce(Adjust to taste)

£0.10

1teaspoonSesame oil

£0.05

to tasteSalt

to tasteGround white pepper

2tablespoonsGreen onions(Chopped, for garnish)

£0.20

1teaspoonSesame seeds(Toasted, for garnish (optional))

£0.05

Total Cost

£6.30

£1.57 per serving

Instructions

1.
Rinse the rice in a fine-mesh sieve until the water runs clear. This helps remove excess starch for a better texture.
2.
In a large pot or Dutch oven, combine the rinsed rice, chicken, carrot, zucchini, and shiitake mushrooms (if using).
3.
Pour in the chicken broth and bring to a boil over medium-high heat.
4.
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.
5.
Stir in the soy sauce and sesame oil. Season with salt and white pepper to taste.
6.
Ladle the porridge into bowls and garnish with chopped green onions and toasted sesame seeds (if using). Serve immediately.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (350g)

285 kcal / 1192 kJ

Carbs

35g

13% of RDA

Fat

10% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

3 g

3% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

1.5 g

8% of RDA

Chef's Tips

For a smoother porridge, you can pre-soak the rice for at least 30 minutes before cooking.

If the porridge becomes too thick during cooking, add a little more broth or water to thin it out. If it is too thin, continue to cook it uncovered to allow some of the liquid to evaporate.

Feel free to add other vegetables like spinach, mushrooms, or onions based on your preference.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little water or broth if needed.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...