Korean Rice Porridge with Vegetables and Egg Recipe
A delicate, thick rice-and-vegetable porridge-soup with egg, inspired by Korean juk, but in a vegetable-based version. The flavor is mild, slightly salty, with a distinct aroma of sesame and garlic, and the texture is similar to creamy risotto, just without cheese. In Korea, dishes like this are often served to people with a cold or after a hard day, as something that gently “wraps” the stomach.
This dish combines the comforting creaminess of rice porridge with the aromatic flavors of sesame, garlic, and soy sauce. It’s gentle on the stomach yet satisfying, and the egg ribbons give it a silky texture reminiscent of classic Korean juk, but in a simple, vegetable-forward version you can make with pantry staples.
Chef's tips
Use short-grain or medium-grain rice for the creamiest texture—similar to what you’d use for risotto. Stir regularly while cooking so the starch releases and the porridge thickens naturally without needing cream. Adjust the thickness with a splash of water or broth at the end to get your ideal consistency.
How to serve
Serve in deep bowls, very hot, topped with extra chopped chives and a drizzle of sesame oil. You can also add toasted sesame seeds, a little nori cut into thin strips, or a spoonful of kimchi on the side for contrast if your stomach can handle something spicier.
Ingredients
- rice - 150 g
- carrot - 1 piece
- zucchini - 0.5 piece
- onion - 0.5 piece
- garlic - 2 clove
- vegetable broth - 1.2 l
- sesame oil - 1 tablespoon
- soy sauce - 1.5 tablespoon
- egg - 2 piece
- chives - 10 g
- salt - 0.25 teaspoon
- white pepper - 0.25 teaspoon
Preparation
- Rinse the rice several times in cold water until the water is almost clear, then drain it in a sieve.
- Peel the carrot and cut it into small dice. Wash the zucchini and also cut it into small dice. Peel the onion and finely chop it. Chop the garlic very finely.
- In a heavy-bottomed pot, heat the sesame oil over medium heat. Add the onion and sauté for 3–4 minutes, stirring, until it softens and becomes slightly translucent without browning.
- Add the garlic and sauté for another 30 seconds, until it becomes very fragrant. Then add the rinsed rice and cook for 2–3 minutes, stirring, until each grain is coated with oil and turns slightly glassy-white.
- Add the carrot and pour in about 2/3 of the broth. Bring to a boil, then reduce the heat to low and cook uncovered for 20 minutes, stirring every few minutes so the rice doesn’t stick to the bottom.
- Add the zucchini and the remaining broth. Cook for another 10 minutes, stirring, until the rice is very soft and broken down and the mixture has the consistency of a thick soup or loose porridge. If needed, add a little water.
- Lightly beat the eggs with a fork in a small bowl. Season the soup with soy sauce, salt, and pepper, stir, then pour the eggs in a thin stream into the hot porridge, stirring constantly with a spoon so that delicate egg ribbons form. Cook for another 1–2 minutes.
- Finally, sprinkle with chopped chives and serve immediately in bowls, preferably very hot.
Storage
Owsianka ryżowa gęstnieje w lodówce, więc przy podgrzewaniu dodaj trochę wody lub bulionu, aby przywrócić kremową konsystencję. Podgrzewaj na małym ogniu, często mieszając, żeby się nie przypaliła.
