Chaeso-juk, Vegetable Porridge, 蔬菜粥, 野菜粥, 채소죽 Leave a comment

This dish consists of rice boiled with a variety of vegetables, such as radish, carrot, spinach, horseradish, water parsley, and curled mallow. Also, tuna, chicken, abalone, broccoli, and other ingredients can be added according to one’s preference.




Ingredients (serve 4)
1 cup short-grain rice (7 oz, 220g), 7 cups water (1.75L), 10 oz (300g) vegetables (spinach, paengi mushrooms (enoki mushrooms) squash, carrot, onion etc.), 1 tablespoon sesame oil, salt or soy sauce as needed

Chop the vegetable into small bite-size pieces.

1. In a heavy saucepan, heat the sesame oil over high heat. Add the rice and stir-fry until the rice becomes transparent. Pour 7 cups of water into the saucepan and bring to a boil over high heat.
2. When it boils, add the chopped vegetables and keep stirring with a wooden spoon.
3. When the rice becomes soft and the porridge thickens, place on a serving plate and serve with salt or soy sauce to taste.

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