12 December 2010
This is spoon-licking good, folks. As the rice cooks, the starches are released and develop the most enticing velvety texture. Shrimp bits stirred into the juk, as well as chopped green onion and flaky kim (seasoned pressed seaweed, similar to nori) sprinkled on top, give multiple layers of appetizing savoriness.
Easily digestible, warming, and nourishing, juk should definitely be on your short list of recipes for feeding friends and family when they are fighting an illness. There is something wonderfully heartening about this nourishing porridge. Hey look, this green onion is sharing the love!
But I'm telling you, once you taste this, you will soon start wanting this for breakfast. Forget oatmeal--seriously! To make juk, you will need to plan ahead a little, soaking the rice for at least two hours before cooking, but it's super easy to just set the rice to soak the night before and then you'll have it ready to go for a quick breakfast prep.
Korean Shrimp Porridge, Saewoojuk (새우죽)
Recipe from Maangchi, Serves 4
1 cup short-grained rice
1 Tbs. sesame oil
2 cloves garlic, minced
1/4 cup chopped carrot
1 cup chopped raw shrimp
7 cups water
1 Tbs. fish sauce
1 tsp. salt
3 green onions, chopped
1 sheet roasted kim, crumbled
Place rice in a large bowl and wash rice in several changes of water, then cover with about 4 cups water and let soak two hours to overnight. Drain rice thoroughly before proceeding.
Heat sesame oil over medium-high heat in a medium-large pot, then add the garlic, carrot, and shrimp and saute for about 30 seconds, stirring about to cook evenly. Add the soaked, drained rice to the pot and continue stirring and sauteing for a few minutes. Add 7 cups water and bring to a boil, then reduce heat to low, cover pot and simmer 30 minutes, stirring occasionally to prevent bottom from burning.
Add fish sauce and salt, then taste and check seasoning and add more salt if desired. Ladle juk into serving bowls and sprinkle with chopped green onions and crumbled kim.
To make this a more substantial meal, suggested accompaniments include kimchi and other other side dishes such as broiled fish, japchae, sigeumchi namul, and kongnamul muchim.
Posted by erica at 7:31 PM