Korean porridge or juk, is made by slow-boiling rice in water or broth. In this version, we use chicken broth and a variety of mushrooms, giving the porridge a delicious umami flavor. Warm, filling, and perfect for weeknight dinners.
30MINS
Total Time
$2.58
Cost Per Serving
Ingredients
Servings
2
us / metric
Rice Porridge
![Chicken Broth](https://www.sidechef.com/ingredient/793fc407-b5db-479e-af6a-0034e6a90e75.jpeg?d=96x96)
3 cups
Chicken Broth
have another 2 cups ready in case the rice dries out
or Dashima Broth
Mushrooms
![Enoki Mushroom](/next/default-ingredient.de7daf67ae2b.png?d=96x96)
1 3/4 cups
Enoki Mushrooms
![Oyster Mushroom](https://www.sidechef.com/ingredient/ff1c6962-5686-48e5-b1f1-9e321287587f.jpg?d=96x96)
1 cup
Oyster Mushroom
hand-torn into bite-size pieces
![Sesame Oil](https://www.sidechef.com/ingredient/2795284b-f656-483a-b693-08c3ebbe0ef9.jpeg?d=96x96)
to taste
Sesame Oil
for serving
Nutrition Per Serving
VIEW ALL
Calories
322
Fat
14.0 g
Protein
11.0 g
Carbs
42.3 g