October 12, 2005

  • posted by: justbee


    Jook (Rice Porridge)



    Wow it’s been a long time since I last updated.  Sorry been busy and got all 4 of my wisdom teeth pulled out.  I can’t really eat much being toothless and sore and all, so I made myself some jook yesterday.  This is a dish that is made with love because it takes a long time to make and moms usually make it for you when you’re sick.  My favorite jook is junbok jook (abalone porridge) but I didn’t have any abalone, so I made a very basic jook.  You can add pretty much anything you like from diced veggies, to shredded & cooked dak (chicken) to paht (red bean), hobak (squash), jaht (pine nuts), etc.


    Ingredients:


    1 cup rice
    3-4 cups water
    1 tb sesame oil
    salt to taste
    soy sauce


    Directions:


    Soak the rice in water for a couple of hours.  This will help it cook much faster.  If you don’t have the time, you can omit this step.  I used a mixture of brown and white rice (I think brown rice takes a little longer to cook).  Heat sesame oil in a pot and add the drained rice.  Saute rice for a couple of minutes.  Add water and bring to a boil.  Simmer, stirring continuously for 45 minutes.  Be careful that it does not stick to the bottom.  You can always add more water – it should be a pasty consistency rather than watery.  Add salt to taste.  Serve with soy sauce on the side.  This makes about 2 good sized portions.



    I ate this twice yesterday.  The first time I topped the jook with a raw egg and mixed it in – the heat from the jook cooked the egg.  Then I drizzled the soy sauce over the jook.  I can’t eat kimchi, so I actually ate kimchi juice.  The second time I ran out of eggs so I added some shredded geem (seaweed) and ate it with mool (water) kimchi on the side.  I actually really like jook!  It would be good maybe with some meat like jangjorim on top.  Yum… But I can’t chew any meat right now alas. 


     

Comments (4030)

Post a Comment

Leave a Reply

Your email address will not be published. Required fields are marked *