Korean Jook: Savory Rice Porridge with Chicken

ByAnn Woo Stephenson
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Photos by Marie-Catherine Dubé

Korean jook, also known as juk or congee, is a savory Korean rice porridge considered to be the ultimate comfort food in Korean cuisine. Made with grains, proteins and veggies, there are many varieties and ways to enjoy this classic dish.

Jook is my go-to meal when someone is feeling under the weather. I remember my grandmother used to make it for me every time I wasn’t feeling great. It’s healthy, light and thought to have health benefits and medicinal properties. Basically, the chicken noodle soup of Korean cuisine. 

This Korean Juk recipe is great for someone who’s new to making this dish. It’s simple, easy to follow and totally yummy. Whether your child isn’t feeling well or you’re looking for something hot on cold winter days, this creamy porridge is sure to be a new family favorite. 

For more delicious Korean food try, Cheese Tteokbokki or Sheet Pan Bibimbap.

❤️ Why You’ll Love Korean Jook:

  • Serve to kids with an upset stomach.
  • Simple, light meal.
  • This Korean juk is easy to make.
  • Simple ingredients.
  • Easy to digest.
  • Great meal prep recipe.
  • Perfect recipe for baby led weaning with babies 6 months and older.
Photos by Marie-Catherine Dubé

🍲 Ingredients

Short-Grain Rice

Chicken Bone Broth

Cooked Chicken

Soy Sauce

Sesame Oil

Carrot

Mushroom

Onion

Sesame Seeds

👩‍🍳 How to Make Korean Jook

  1. Rinse the rice under cold water until the water runs clear. Soak the rice for at least an hour then drain.
  2. In a large pot, combine chicken broth and rinsed rice. Bring to a boil over high heat, then reduce the heat to medium-low heat, stirring occasionally for about 20 to 30 minutes. When the broth has reduced, stir more frequently and reduce to low heat.
  3. Stir in finely chopped carrots and mushrooms and simmer for another 10 minutes until the vegetables are soft. 
  4. Add the shredded cooked chicken and stir in soy sauce and sesame oil. Season with salt and pepper to taste. Adjust the seasoning according to your preference.
  5. Add chopped green onions to the porridge and mix well. 
  6. Ladle the jook into bowls. Drizzle with a bit of sesame oil and garnish with additional green onions, sesame seeds and any optional toppings you prefer.

🪄 Tips and Tricks

  • Use leftover chicken or rotisserie chicken to cut down on cooking time.
  • Rinse rice and soak for at least an hour. Soaking time is important because it makes the rice easy to digest and ensures you will have the right constantly for Korean porridge.
  • For BLW, substitute soy sauce with coconut aminos for lower sodium, or just leave out altogether. This is a great meal for babies to practice spoon feeding themselves!
Photos by Marie-Catherine Dubé


🗒 Substitutions

  • Use chicken broth or chicken stock.
  • Use any white rice type.


🗒 Serving Suggestions

  • This is meant to be a light meal or simple breakfast. Serve with a side of fresh fruit.

👝 How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

🤔 Common Questions

Is this recipe gluten and dairy-free?

This recipe is dairy-free as is.
To make gluten-free replace the soy sauce with coconut aminos.

Korean Jook

This Korean Jook is the ultimate comfort food. Made with tender chicken, this savory rice porridge is perfect when you don't feel well or when you need want a hot and cozy meal. Easy to make and ready in about 30 minutes this flavorful Korean dish is a winter must-have.
5 from 1 vote
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Course: Main Course
Cuisine: korean
Keyword: Korean Jook
Prep Time: 10 minutes
Cook Time: 30 minutes
Soak Time: 1 hour

Ingredients

  • 1 cup short-grain rice
  • 6 cups chicken bone broth
  • 1 cup cooked chicken, shredded
  • 2 Tablespoons soy sauce
  • 1 Tablespoon sesame oil
  • 1 medium carrot finely chopped
  • 1/2 cup mushroom finely chopped
  • 2 green onions finely chopped
  • salt and pepper to taste
  • sesame seeds

Instructions

  • Rinse the rice under cold water until the water runs clear. Soak the rice for at least an hour then drain.
  • In a large pot, combine the rinsed rice and chicken bone broth. Bring to a boil over high heat, then reduce the heat to medium-low heat, stirring occasionally for about 20 to 30 minutes. When the broth has reduced, stir more frequently and reduce to low heat.
  • Stir in finely chopped carrots and mushrooms and simmer for another 10 minutes until the vegetables are soft. 
  • Add the shredded cooked chicken and stir in soy sauce and sesame oil. Season with salt and pepper to taste. Adjust the seasoning according to your preference.
  • Add chopped green onions to the porridge and mix well. 
  • Ladle the jook into bowls. Drizzle with a bit of sesame oil and garnish with additional green onions, sesame seeds and any optional toppings you prefer.
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