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  • Writer's pictureEmily Yeo

Brown Rice Korean Juk (Congee)

Mention porridge and the common reaction is that is sick people’s food. While that is quite true (most of the time), I love to indulge in a bowl of piping hot rice porridge for breakfast or lunch even when I’m perfectly healthy. Yummm! A recent trip to Korea recently made me fell in love with their Korean-style mushroom rice porridge (also known as juk). I actually went back to the same juk shop twice during that trip and ordered the same mushroom porridge for breakfast. It was that good. Korean Juk is the go-to dish in Korea when you are feeling under the weather. Especially popular during the flu season.



Korean juk (죽) is a classic rice porridge breakfast dish. Very similar to the popular dish congee, rice is boiled with extra cups of water until the starches break down to create an oatmeal-like consistency. Typically, Korean juk is cooked with anchovy or chicken broth but this version is made with dried shiitake mushroom and dried kelp to mimic a similar umami flavor. Additionally, the rice is cooked with ginger and garlic, adding multiple health benefits, such as combating sickness and aiding in digestion.



As a child, I was blessed and didn’t get sick often but when I did, my mom always made me a hot bowl of soup or porridge. The hot steamy broth often healed my sore throat or warmed my aching tummy. There are many different flavours of Korean rice porridge and today, I’m going to share with you my take on the Korean mushroom porridge that blew me away in so many levels. Who knew so much work went into such a simple bowl?


IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂

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