Mushroom Juk is the kind of dish that feels restorative from the very first spoonful—a silky, savoury Korean rice porridge slow‑cooked until the grains soften into a naturally creamy base. This version leans into whole‑food simplicity, using short‑grain rice, mixed mushrooms, aromatics, and broth to create a bowl that’s gentle on digestion yet deeply satisfying.

Finely chopped shiitake, oyster, and button mushrooms add layers of earthy umami while providing beta‑glucans—compounds known to support immune function and gut health. As the mushrooms cook down with onion, garlic, and fresh ginger, they infuse the porridge with warmth and subtle sweetness. Ginger and garlic offer additional digestive support and natural anti‑inflammatory properties, making this dish especially soothing when you want something light, comforting, and nourishing.

The slow simmer transforms the rice into a soft, velvety texture without the need for oil. A splash of low‑sodium soy sauce or tamari seasons the porridge with mineral‑rich depth, while nutritional yeast adds a gentle savoury note and a boost of B‑vitamins. Finished with fresh spring onions, toasted sesame seeds, and marinated mushrooms and sliced nori sheets, each bowl delivers a balance of comfort, aroma, and clean flavour.

This is everyday wellness in its most comforting form—easy to digest, hydrating, and rich in fibre, antioxidants, and plant‑based nutrients. Perfect for cosy evenings, recovery days, or batch‑cooking for the week, Mushroom Juk offers a grounding, whole‑food meal that supports energy, immunity, and digestive ease.

Mushroom Juk (Korean rice porridge

Catherine Barclay

A silky, savoury rice porridge infused with earthy mushrooms, ginger, and spring onions. Gentle on digestion, naturally creamy without oil, and perfect for cosy evenings or batch cooking for the week.

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Course Main Course

Cuisine Korean

Servings 4 servings

Ingredients

  

1x2x3x

• 1 cup short-grain rice I used brown basmati rice
• 6 cups water or vegetable stock (broth)
• 2 cups mixed mushrooms finely chopped (shiitake, oyster, button)
• 1 small brown onion minced
• 2 cloves garlic minced
• 1 tsp fresh ginger grated
• 1 tsp miso paste
• 1-2 tbsp low‑sodium soy sauce or tamari
• 1 tbsp nutritional yeast
• pepper for taste

Finishings

• 2 spring onions thinly sliced
• toasted sesame seeds
• marinated mushrooms
• nori sheet thinly sliced

Instructions

 

• In a pot, add onion, garlic, and ginger with a splash of water. Cook on medium until softened and fragrant.
• Add chopped mushrooms and cook until they release moisture and reduce.
• Add rinsed rice and stir to coat with the mushroom mixture. Pour in the water or stock and add the miso paste.
• Bring to a boil, then reduce to low and simmer 45–60 minutes, stirring occasionally. Add more water if you prefer a looser, silkier texture.
• Stir in soy sauce/tamari and nutritional yeast.
• Ladle into bowls and top with the finishings you prefer.

Keyword brown rice, Fiber rich, Fibre rich, mushrooms, no oil, plant-based, vegan, vegeterian, wfpb, wholefood

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