Korean-Style Vegetable & Salmon Porridge (Juk)
This Korean-style porridge, or juk, is a gentle, nourishing bowl of rice simmered in dashi with vegetables and salmon. It is easy on the stomach and a favourite for little ones and anyone feeling under the weather. Serves 2.
Ingredients
Dashi: 2 dashi packs: 1 Umami - Katsuobushi and 1 Daily - Pollack
- 2 dashi packs (1 Umami - Katsuobushi and 1 Daily - Pollack)
- 1.2 litres water
- 1 cup short-grain rice
- ¼ onion, diced
- ⅓ carrot, diced
- ⅓ zucchini, diced
- 2 to 3 shiitake mushrooms, diced
- ½ salmon fillet, cut into chunks (or chicken or another fish; leave out for a meat-free version)
- 2 to 3 tsp sesame oil
- Salt or soy sauce, to taste
- To garnish: sesame seeds and seaweed
Method
- Soak the rice. Rinse the rice 2 to 3 times, then soak it for 30 minutes.
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Prepare the vegetables. Dice the onion, carrot, zucchini and shiitake. A small blender or chopper makes this quicker.
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Make the dashi. Boil the dashi packs in 1.2 litres of water for 10 minutes, then remove them. (Dashi keeps for up to a week in the chiller, so you can make it ahead.)
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Sauté. Heat the sesame oil and fry the onion until soft. Add the zucchini, carrot and shiitake and cook for 2 minutes. Add the drained rice and stir constantly for 1 minute.
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Simmer. Pour in the dashi and boil for 10 minutes, stirring now and then.
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Add the salmon. Add the salmon and season with salt or soy sauce. Cook on medium-low heat for 5 minutes, until the salmon is cooked through.
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Serve. Garnish with sesame seeds and seaweed.
Tip
Like it thicker? Simmer a few minutes longer. Thinner? Add a splash more dashi or water.
Get the dashi packs
Souper Dashi packs are filled with whole dried Korean ingredients, with no added salt or MSG. Boil one for 10 minutes and you have fresh broth for soups, stews, porridge and noodles. We ship anywhere in Singapore for a flat $3.
New to dashi? Read what is dashi, see our dashi packets guide, or browse more dashi recipes.
