Korean Porridge Calories: Juk Recipe and Serving Guide

Korean rice porridge, or juk, is a gently simmered dish made by cooking rice with plenty of water until the grains soften and the pot turns creamy. This simple savory version uses short-grain rice, a little sesame oil, and scallions; Korean households make many kinds of juk, with toppings and ingredients varying by region and family.

A serving of this recipe has approximately 185 calories before optional toppings. The figure is an estimate, not a fixed value: the rice variety, the amount of oil, and how the finished porridge is divided all affect the calories in each bowl.

Ingredients

1 cup (190 g) short-grain white rice, also called Korean or Japanese-style rice
7 cups (1.66 L) water, plus up to 1 cup (240 ml) hot water for adjusting the texture
1 teaspoon (5 ml) toasted sesame oil
1/2 teaspoon (3 g) fine salt, or to taste
2 scallions (about 30 g), thinly sliced
1 tablespoon (9 g) toasted sesame seeds, optional, for serving
1 teaspoon (5 ml) soy sauce per bowl, optional, for serving

The calorie estimate is based on the rice, sesame oil, and scallions divided evenly among four servings; salt and water contribute no meaningful calories. Depending on the rice label and portion size, expect roughly 180–195 calories per serving before optional sesame seeds or soy sauce. One tablespoon of sesame seeds across the whole pot adds around 12–15 calories per serving. Water makes the bowl larger and softer, but it does not dilute the calories in the rice itself if you still eat the same share of the pot.

Instructions

Rinse the rice. Put the rice in a bowl, cover it with cool water, and gently swish it with your fingers. Pour off the cloudy water and repeat two or three times, until the water is less milky. Drain well for a few minutes. Rinsing removes loose surface starch and helps the porridge cook evenly without becoming gluey.
Start the pot. Set a heavy-bottomed saucepan or small Dutch oven over medium-low heat. Add the drained rice and sesame oil. Stir for about 2 minutes, coating the grains without browning them. Add the 7 cups (1.66 L) water and the salt, then bring the mixture just to a boil. Stay nearby: a full rolling boil can make starchy water foam up and spill over.
Simmer gently. Reduce the heat to low and leave the lid slightly ajar. Simmer for about 40 minutes, stirring every 5–7 minutes and scraping the bottom and corners of the pot. Use a more frequent stir near the end, when the rice has released starch and the porridge is thicker. Keep the heat low enough that only small bubbles break the surface; a hard boil can catch the rice on the pan.
Check the texture. The grains should be very soft, with some breaking apart, and the liquid should look creamy rather than watery. If the porridge is thicker than you like before the rice is tender, stir in hot water a splash at a time. If it is still loose once the rice is soft, simmer uncovered for another 2–3 minutes, stirring often. Taste and add a little more salt if needed.
Rest and serve. Turn off the heat and let the pot stand for 3 minutes; it will thicken slightly as it rests. Stir once more, then ladle into four bowls. Finish with scallions and, if desired, toasted sesame seeds or a small drizzle of soy sauce. The porridge is best served hot, while it is creamy and easy to stir.

Tips

Choose the right rice. Short- or medium-grain white rice gives juk its soft, cohesive texture. Long-grain rice works if that is what you have, but the grains tend to stay more separate and the result is less creamy. Brown rice needs more liquid and a longer cooking time, so it is not a direct swap in this timing.
Keep the simmer gentle. If rice sticks, lower the heat and stir across the full bottom of the pot with a wooden spoon or heat-safe spatula. A thin saucepan is more prone to hot spots. Avoid cooking with the lid fully closed, because the foamy starch can boil over.
Adjust thickness at the end. Juk continues to absorb liquid as it sits. Keep hot water nearby and add it gradually if the pot tightens before serving. Cold water can interrupt the simmer and make it harder to judge the final consistency.
Season in stages. Start with the measured salt, then taste at the end. Soy sauce, kimchi, and other salty toppings can provide plenty of seasoning in the bowl, so wait to add more salt until you know how you plan to serve it.

For a useful calorie comparison, measure the rice before cooking rather than estimating by bowl size. A large, watery bowl can have fewer calories than a small, thick one if it contains a smaller share of the cooked rice. Oil also matters: each extra teaspoon of sesame oil adds roughly 40 calories to the whole pot, or about 10 per serving when divided four ways.

Serving Suggestions

Serve juk as a light breakfast, a simple lunch, or a gentle first course alongside a larger Korean-style meal. Set out sliced scallions, toasted sesame seeds, and small dishes of soy sauce so each person can season their own bowl. For a crisp contrast, add a side of lightly seasoned cucumber or a few slices of radish.

Kimchi is a familiar savory partner, though its heat and salt will change the flavor of each spoonful. Start with a modest portion on the side rather than stirring a large amount into the pot; that keeps the base mild and lets diners decide how much they want. If you are tracking the calories of a serving, include any sides and toppings separately, since the estimate for the porridge does not include them.

For a fuller meal without changing the basic recipe, serve the porridge with blanched greens, roasted vegetables, or a small dish of seasoned tofu. These add different textures and flavors, while keeping the plain rice porridge as the center of the bowl.

Variations

Vegetable juk: Add 1 cup (about 130 g) finely diced carrot, zucchini, or a mix of both with the water. The vegetables soften during the simmer and add color and texture. Chop them into small, even pieces so they cook at the same pace as the rice. The calorie difference is usually modest, but it depends on the vegetables and how much you add.

Pumpkin juk: For a savory variation, simmer 1 cup (about 200 g) peeled, diced kabocha or butternut squash with the rice. Mash some of the softened squash against the side of the pot near the end for a thicker, slightly sweet porridge. Kabocha is common in Korean cooking; butternut squash is a practical substitute, with a similar soft texture and a somewhat different sweetness.

Mushroom and garlic: Stir in 1 cup (70–100 g) sliced mushrooms and 1 small minced garlic clove during the final 15 minutes. Use shiitake for a pronounced savory flavor, or button mushrooms if those are easier to find. If using dried shiitake, soak them separately according to the package directions, slice them, and use some of their strained soaking liquid as part of the recipe’s water for a deeper mushroom flavor.

Kimchi juk: Chop 1/2 cup (about 75 g) well-fermented kimchi and stir it into individual bowls, or add it to the pot during the final 5 minutes. Adding it at the table preserves a brighter, crunchier texture and makes it easier to keep the base mild. Because kimchi is salty, taste before adding extra salt. Any variation changes the calorie total, so use the ingredient labels or a calculator if you need a closer estimate.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking. Divide the porridge into shallow, airtight containers so it cools more quickly; do not leave the pot on the counter until it reaches room temperature. Properly refrigerated, cooked juk keeps for 3–4 days. It thickens as the rice absorbs liquid, which is normal.

Reheat only the amount you plan to eat in a small saucepan over low to medium-low heat. Add a few tablespoons of water, stir frequently, and continue adding water until the porridge loosens to your preferred consistency. Reheat leftovers to 165°F (74°C), checking with a food thermometer, as recommended by USDA FSIS. You can also microwave a portion in a covered, microwave-safe bowl, pausing to stir and adding water as needed; check the temperature in more than one spot because microwaves can heat unevenly.

Freeze portions in airtight freezer-safe containers for up to 2 months for best quality. Leave a little room for expansion and label each container with the date. Thaw overnight in the refrigerator or reheat from frozen over low heat with added water, stirring as it softens. The rice may be softer after freezing, but the porridge remains suitable for reheating when handled safely.

Frequently Asked Questions

How many calories are in Korean porridge?

This recipe has approximately 185 calories per serving, based on four equal portions and the listed rice, oil, and scallions. It is an estimate because rice brands and actual serving sizes vary. Sesame seeds, soy sauce, kimchi, and side dishes are not included in that number.

Why does juk have fewer calories per bowl than plain cooked rice?

Juk is cooked with much more water than a typical serving of rice, so the same amount of dry rice is spread through a larger volume of food. Water adds weight and softness, not calories. A bowl can therefore feel generous while containing only a fraction of the pot’s rice, but a thick bowl with a larger share of the rice will contain more calories.

Can I use leftover cooked rice instead of uncooked rice?

Yes. Use about 3 cups (roughly 450–500 g) cooked rice and start with around 4 cups (960 ml) water. Simmer gently for 20–25 minutes, stirring and breaking up the rice as it softens, then add more water if needed. This is a separate shortcut rather than a direct one-for-one swap, and its calorie total depends on how much cooked rice you use.

Do I need to soak the rice first?

No soaking is required for this recipe. Rinsing and draining are enough for short-grain white rice, and the long, gentle simmer softens the grains. If you choose to soak it, the porridge may cook faster; start checking early and reduce the cooking time rather than following the full simmer automatically.

Can I make Korean porridge without sesame oil?

Yes. Leave it out for a plainer, lighter-tasting porridge, or use 1 teaspoon (5 ml) neutral oil if you still want to coat the grains before adding water. Without sesame oil, the finished dish has less toasted aroma and the calorie estimate drops by about 10 calories per serving. You can add a small drizzle of sesame oil to individual bowls instead.

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