Seogogi Juk, also known as Korean Rice & Beef porridge, is a healthy and delicious meal option for any time of the day! Try this one pot meal recipe that’s full of home comfort flavor and vibe!
Korean Juk or congee is a mild flavored porridge and known as a popular dietary food to consume when you are sick or feeling under the weather. For some time however, modern Koreans have adapted to the idea of having this healthy porridge as breakfast, light meal or as a comfort food. Due to its soft and creamy consistency, it is known to be easily digested and can be consumed by all ages, young and old alike. The cooking process requires some patience, but the end result is sure worthwhile.
Basically, rice with other ingredients is simmered for a long period of time and when it reaches a soft and creamy consistency, juk is ready to be consumed. The longer the cooking time, the creamier the juk can become. For this recipe, I have put together a quick and easy juk with beef bits. The flavor is kept mild, but the texture is not compromised. This would be a great alternative to a light snack/breakfast.
How do you make seogogi Juk?
You want to make sure that the beef and onion are chopped into tiny bite sizes to decrease the cooking time. I am using short grain rice here; washed triple times and soaked in water for 15min. Marinate meat and set aside for 15min as well.
After 15min, drain the rice and start heating up the pot. First cook the meat, then the onions, then add the rice and keep stirring. You will see some transparency color happening to the rice. When most of the liquid evaporates, add the water to the pot.
After the water is added, bring the pot to boil without the lid. Once the water starts to boil, give it a good stir and bring down the heat to low with the lid. Let the waiting game, begin!
This picture was taken after 10 min of simmering. I am giving it a good stir, paying attention to the bottom and edges. Close the lid again and back to simmering.
There you have it! A healthy warm pot of Beef Juk! The tiny bite size meat is tender and savory while the rice is creamy with mild beef flavor. I suggest consuming jook while it’s hot and steamy with your favorite condiments, like seaweed, sesame seed, sesame oil, pepper flakes, etc. Seriously, your stomach will warm up instantly!! A little tip from me, Jooks seem to taste the best on the day it is made. You can certainly have it the next day, but the consistancy and the taste will not remain the same…
did you enjoy this korean rice and beef porridge recipe?
This is my go-to recipe when someone is feeling sick in our household. There’s something about a bowl of juk that just comforts you inside out. Be sure to check out my other porridge recipes:
Korean Beef Porridge, Seogogi Juk
- ½ cup beef finely diced
- 1 tsp garlic minced
- 1 tbsp soy sauce Korean
- 1 tbsp cooking wine white
- 1 pinch black pepper
- ½ tsp sesame oil optional
- 2 tbsp onion finely diced
- ½ tsp sea salt
- 3 cup water
- 1 cup short grain rice
- In a bowl, bring together beef, garlic, soy sauce, cooking wine, pepper and sesame oil. Mix well and set aside for 15min.
- Preheat hot pot at medium/high heat. Add beef into pot and it should sizzle. Cook for one minute while stirring.
- Add onion and salt into pot and cook for 3-4min or until onion is transparent, stirring frequently.
- Add washed and drained rice into pot. Cook and stir for 2-3min.
- Pour water into pot and bring everything to boil without lid.
- Bring heat to low, cover with lid and simmer for 13-15min or until rice is tender.
- Turn off heat. Stir well a few times and close the lid again. Let it rest in pot for additional 2-3min.
- Open lid, stir a few times and sprinkle with sesame seeds and scallions.
- Serve hot and enjoy!