Korean Porridge Ingredients for a Creamy Rice Juk Recipe

Korean juk is a comforting rice porridge made by simmering rice with plenty of water or broth until the grains soften and the pot turns creamy. This vegetable version uses short-grain rice, a little sesame oil, and finely chopped vegetables; it is easy to adjust from thick and spoonable to soft and soupy. Juk has many regional and family variations, so the ingredients and toppings can change to suit what you have.

Ingredients

1 cup short-grain white rice (200 g) — Korean short-grain rice gives the porridge a cohesive, silky texture. Medium-grain rice also works, though the grains may stay a little more separate.
7 cups water or unsalted broth (1.68 L) — Use water for a mild, clean-tasting porridge, or choose unsalted vegetable broth. Korean dashima (kelp) and dried-anchovy broth is a traditional savory option; if those ingredients are hard to find, vegetable broth or water makes a practical substitute. Broth adds savory depth, while water keeps the flavor lighter.
1 tablespoon toasted sesame oil (15 ml) — This lightly coats the rice and adds a nutty aroma. Use regular sesame oil if toasted is unavailable, though the flavor will be milder.
¼ cup finely diced yellow onion (40 g) — Cut it small so it softens quickly and blends into the porridge.
⅓ cup finely diced carrot (45 g) — Small pieces give the bowl gentle sweetness and color.
½ cup finely diced zucchini (60 g) — Remove the seeds if the center is especially watery, then dice the firm flesh.
½ cup finely chopped fresh shiitake mushrooms (35 g) — Their savory flavor suits juk well. If using dried shiitakes instead, soak them until soft, squeeze out excess water, and chop them; use the soaking liquid as part of the measured broth only if it is clean and grit-free.
1 small garlic clove, finely minced (about 3 g) — It brings a restrained savory note without overpowering the rice.
½ teaspoon fine salt (about 3 g), plus more to taste — Start modestly, especially if your broth is not completely unsalted.
2 tablespoons thinly sliced scallions (12 g) — For serving; use the green and tender pale parts.
1 teaspoon toasted sesame seeds (3 g) — For serving, lightly crushed between your fingers if you like.
1 teaspoon toasted sesame oil (5 ml), optional — A few drops over each bowl make the sesame aroma more pronounced.

Instructions

Rinse and soak the rice. Put the rice in a bowl, cover it with cool water, and gently swirl the grains with your fingers. Drain and repeat until the water is less cloudy, usually three or four rinses. Cover the rice with fresh water and soak for 20 minutes. Drain it well. The short soak helps the grains soften more evenly; if you need to skip it, plan to simmer the porridge a little longer and check the texture before serving.
Prepare the vegetables. While the rice soaks, dice the onion, carrot, zucchini, and mushrooms into small, even pieces, about ⅛ to ¼ inch (3 to 6 mm). Mince the garlic and slice the scallions. Keeping the vegetables small helps them soften at a similar pace and makes each spoonful easy to eat.
Coat the rice in sesame oil. Heat 1 tablespoon sesame oil in a heavy-bottomed saucepan or small Dutch oven over medium-low heat. Add the drained rice and stir gently for about 2 minutes, until the grains look glossy. Do not brown them; the aim is to coat the rice and release a little aroma, not to toast it deeply.
Add liquid and simmer. Pour in the 7 cups of water or broth and stir in the salt. Bring the pot just to a boil over medium heat, stirring once or twice so the rice does not settle and catch. Lower the heat until the liquid is at a gentle simmer, then cook uncovered for about 30 minutes. Stir every 5 minutes, scraping the bottom and corners with a wooden spoon. If the bubbling becomes vigorous, lower the heat; a slow simmer gives the rice time to release starch without scorching.
Cook the vegetables until tender. Stir in the onion, carrot, mushrooms, and garlic after the first 30 minutes of simmering. Cook for 5 minutes, then add the zucchini and continue simmering for 3 more minutes. The rice should be swollen and very soft, and the vegetables should be tender. If the mixture becomes thicker than you want before the rice is soft, stir in a little hot water. For a looser porridge, add more hot water a few tablespoons at a time.
Adjust and serve. Taste the porridge and add salt a pinch at a time. If the grains remain firm, simmer for another 5 minutes, stirring and checking again; rice can vary slightly by age and variety. Ladle into warm bowls and finish with scallions, sesame seeds, and a few drops of sesame oil if desired. Juk thickens as it stands, so serve it soon after cooking or loosen it with hot water at the table.

Tips

Choose the right rice. Short-grain Korean rice is the most reliable choice for a creamy, unified texture. Medium-grain rice is a useful supermarket substitute. Long-grain rice can be used in a pinch, but its grains tend to stay more distinct, so the finished bowl will be less cohesive.
Keep the heat gentle and stir regularly. A rolling boil can make the liquid evaporate before the rice softens, while rice left undisturbed can stick to the bottom. Use a heavy pan if possible and scrape the base as you stir. If you see sticking, lower the heat and add a splash of hot water rather than scraping up any scorched bits.
Season at the end, especially with broth. Broths vary in saltiness, and the liquid reduces as the porridge cooks. Starting with the listed half teaspoon and tasting at the end gives you better control. A little extra salt is easier to add than to correct.
Use water for a simple substitution. If you do not have Korean kelp or anchovy broth, water is perfectly suitable. It gives a more delicate result, which you can finish with scallions and sesame oil. For a vegetarian bowl, check that packaged broth is labeled vegetarian and gluten-free if those details matter to your meal.

Serving Suggestions

Serve juk hot in individual bowls, with the scallions and sesame seeds added just before eating. A small dish of kimchi or another crisp, tangy banchan makes a pleasant contrast to the soft rice; offer it on the side so each person can choose how much heat or acidity to add. Pickled radish, seasoned seaweed, or a simple cucumber side also works well. For a more substantial spread, pair the porridge with vegetable side dishes and let the juk remain the mild, soothing centerpiece. Keep extra hot water nearby: diners can stir a spoonful into their bowl if they prefer a thinner consistency.

Variations

Plain rice juk: Leave out the onion, carrot, zucchini, mushrooms, and garlic. Cook the rice with water or broth as directed, then season to taste and add scallions and sesame oil. This stripped-back version is especially useful when you want the rice itself to be the focus.

Mushroom-forward juk: Increase the fresh shiitakes to 1 cup (70 g) and reduce the zucchini to ¼ cup (30 g). Dried shiitakes can add deeper savoriness; soak them first and chop them finely. If you cannot find shiitakes, cremini mushrooms are an easy substitute, with a milder, less earthy flavor.

Pumpkin juk: Replace the carrot and zucchini with 1 cup (240 g) peeled, finely diced kabocha or another firm winter squash. Add it with the onion and simmer until tender. Kabocha is traditional in some sweet and savory juk preparations, but butternut squash is a practical substitute and gives a slightly sweeter taste. For a smooth finish, mash a few softened pieces into the broth.

More savory broth: Use unsalted Korean anchovy-and-kelp broth in place of water, or make a plant-based broth with dried kelp and shiitake. If these ingredients are unavailable, plain vegetable broth is convenient, though it will taste less specifically Korean. Avoid adding salty broth and the full amount of salt at the start; taste before finishing.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a shallow, airtight container. The porridge keeps for 3 to 4 days in the refrigerator. It will become much thicker as the rice absorbs liquid, so store it as-is and add water or broth when reheating rather than thinning the whole batch in advance.

Reheat a portion in a saucepan over medium-low heat with a splash of water or broth, stirring often until steaming hot throughout. Add liquid gradually until it returns to your preferred consistency. If using a microwave, cover loosely, heat in short intervals, and stir between intervals so the center warms evenly. Reheated leftovers should reach 165°F (74°C). For longer storage, freeze portions in airtight, freezer-safe containers for up to 2 months for best quality; thaw in the refrigerator and loosen with liquid as you reheat. The texture may be slightly softer after freezing, but it remains suitable for porridge.

Frequently Asked Questions

Do I have to soak the rice?
No. Soaking for 20 minutes helps the grains cook evenly and can make the finished porridge creamier, but you can omit it. Rinse the rice well and expect to simmer it longer; check that the grains are fully soft before serving and add hot water if the pot gets too thick.

Can I use leftover cooked rice?
Yes, though the texture will be different. Put about 3 cups (480 g) cooked rice in a saucepan with roughly 4 cups (960 ml) water or broth, then simmer and stir until the rice breaks down and the porridge reaches the consistency you like. Add the vegetables and seasonings as they soften. Since the rice is already cooked, the process is quicker, so watch the pot closely and add liquid as needed.

How do I make Korean porridge thicker or thinner?
For thicker juk, simmer a little longer while stirring, allowing more liquid to evaporate and more starch to release. For thinner juk, stir in hot water or broth a little at a time. Keep in mind that the porridge naturally thickens as it cools and while it is stored, so a slightly loose consistency in the pot is often right for serving.

Can I make this recipe vegetarian?
Yes. Use water or vegetable broth instead of anchovy broth, and check the broth label if you need to avoid animal-derived ingredients. The vegetable ingredients in this recipe already make a complete meat-free version; finish it with scallions and sesame oil for a savory aroma.

Is Korean porridge always savory?
No. Juk is a broad category, and both sweet and savory versions are common. This recipe is savory and vegetable-based, while pumpkin juk can be prepared sweet or savory depending on the household and the dish. Adjusting the ingredients and toppings is part of the variety rather than a departure from a single fixed recipe.

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