Jook
Ever since I was little, if I was ever sick, my grandmother would make me this dish – it became my comfort food, my chicken noodle soup. This Jook Recipe (Korean Rice Porridge, Congee) is prepared the way she used to make it. There are several variations, but this is the one I grew up with and made for my children when they were sick. I’m not sure of the medicinal qualities, as it’s really just rice, but it sure helps me feel better.
Jook is the quintessential "chicken soup' in the Korean (and other Asian) cultures. It is simple, but full of flavor, richness, and just plain comfort for the mind, body, and soul.
- 1 tbsp sesame oil
- 1 cup short-grain rice washed and drained
- 8 cups water or broth
- soy sauce or salt to taste
- 2 eggs whisked
- 1 scallion chopped
In a large pot, heat sesame oil over medium-hight heat.
- Add drained rice to pot and toast rice for one minute, stirring constantly.
- Add water (or broth) to pot and stir. Bring to a rolling boil.
Reduce heat to low and simmer for one hour.
Season with soy sauce or salt to taste.
Add eggs to jook and stir lightly just until eggs are softly cooked through.
Serve topped with scallion.
(Optional) Top with shredded jangjorim (korean braised beef) before serving.
This is exactly how my grandmother made it for me as a toddler. Love it!
This turned out so good, especially when using chicken broth in place of water! Thanks for sharing your recipe.