Korean Rice Porridge (Jook)
Perfect meal when you're feeling under the weather or just want something comforting and warm
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Ingredients
- 2.5 cups leftover rice
- 4 cups water
- 1 cup shredded chicken Leftover Costco rotisserie chicken works great
- 2 eggs
- 1/2 tbsp soy sauce
- 2 tsp sesame oil plus additional for topping
- 1/8 tsp black pepper
- 4 sheets roasted nori, crumbled
- 1 green onion stalk, thinly sliced
- salt to taste
Instructions
- Add leftover rice and water to a small pot and cook on medium heat. Once water comes to a boil, reduce heat to low and continue to cook until most of the water has evaporated (about 10 minutes).
- While the rice and water are cooking, shred up the leftover chicken using two forks or your fingers.
- Once your porridge has reached the desired consistency, add chicken and stir into the porridge;
- Crack in the eggs and stir for about a minute until the yolks are broken up and the eggs are evenly mixed into the porridge.
- Turn off the heat and add in soy sauce, sesame oil, and black pepper.
- Ladle porridge into individual bowls and add a drizzle of sesame oil, Crumble up a few sheets of roasted nori and top with sliced green onions.
- Enjoy with kimchi and your favorite Korean sides.