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–+ servings

Mushroom Juk (Korean rice porridge

Catherine BarclayCatherine 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
  

  • 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

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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