← Nouns Cooking · Korean

Ingredients

• 300 g cooked short-grain rice
• 750 ml water or kelp stock
• ½ small carrot, finely diced
• ¼ Courgette (zucchini), finely diced
• ¼ Onion, finely diced
• 2 shiitake mushrooms, finely diced
• 1 tbsp Toasted sesame oil
• 1 clove Garlic, minced (optional)
• 1 tsp soup soy sauce
• Salt
• 1 sheet roasted seasoned seaweed, crumbled, to serve
• 1 tsp Sesame seeds

Method

1. Heat the sesame oil in a pot over medium heat and stir-fry the carrot, onion, mushrooms and garlic for 2–3 min, until soft and fragrant. Add the courgette for the last minute.
2. Add the rice and stir for 1 minute to coat it in the oil.
3. Pour in the water, bring to the boil, then simmer over medium-low heat for 12–15 min, stirring often and pressing the rice against the pot, until it breaks down into a thick, creamy porridge.
4. Season with soup soy sauce and salt, then serve topped with crumbled seaweed and sesame seeds.

Tips

• Add 100 g beef mince with the vegetables for the popular sogogi yachae juk.
• Thin leftovers with a splash of water when reheating. If using leftover rice, make sure it was cooled quickly and kept in the fridge for no more than a day.

Sources

Written in our own words after cross-checking these recipes:

FutureDish chopsticks and flour Aaron and Claire