Plain Korean Rice Porridge
Quick answer
Baekjuk is the most fundamental Korean porridge, made with nothing more than soaked rice and water cooked together over a long, slow heat.
What makes this special
- Slow-simmered over thirty minutes, Baekjuk relies on water and rice to achieve a silky texture.
- Six to seven parts water, low heat over 30 minutes, until grains fully dissolve
- Pre-toasting rice in sesame oil coats starch and prevents excessive thickening
Key ingredients
Core cooking flow
- 1 After draining 160g of rice that has been soaked for at least 30 minutes, pl...
- 2 Pour in 1000ml of water and heat over high flame until the surface begins to...
- 3 Continue to simmer for at least 30 minutes while constantly scraping the bot...
Baekjuk is the most fundamental Korean porridge, made with nothing more than soaked rice and water cooked together over a long, slow heat. Toasting the rice in sesame oil before adding liquid coats each grain in a thin fat layer that slows starch release, preventing the porridge from turning excessively glutinous while laying down a nutty, roasted aroma as the foundation of the dish. Water is added at six to seven times the volume of rice, brought to a boil, then reduced to the lowest heat and stirred continuously for at least thirty minutes. Over that time the grains break down entirely into a smooth, pourable consistency. Regular scraping with a wooden spatula is not optional - without it, the bottom scorches and changes both the taste and color of the porridge. Seasoning is held to a minimum of salt alone to let the natural sweetness of the rice come through, with shredded dried seaweed and sliced scallion placed on top for small bursts of contrast. A single drop of sesame oil added just before serving closes the dish with a clean, nutty fragrance. The porridge has long been used as a recovery meal for unsettled stomachs and low appetite, and it pairs easily with nearly any Korean side dish to become a complete meal.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
After draining 160g of rice that has been soaked for at least 30 minutes, place it in a pot with 1 teaspoon of sesame oil and stir-fry over medium heat until the grains become translucent.
- 2Control
Pour in 1000ml of water and heat over high flame until the surface begins to boil vigorously, then immediately reduce the heat to the lowest setting to maintain a very gentle and steady simmer.
- 3Control
Continue to simmer for at least 30 minutes while constantly scraping the bottom of the pot with a wooden spatula to prevent scorching, until the rice grains break down completely into a smooth consistency.
- 4Finish
Once the porridge reaches a thick texture, stir in 0.5 teaspoons of salt to enhance the natural sweetness of the rice, keeping the seasoning light to preserve the clean and mild flavor profile.
- 5Prep
When the porridge reaches your desired thickness, add a final drop of sesame oil to maximize the nutty aroma and stir briefly before transferring the warm mixture into deep serving bowls to retain heat.
- 6Finish
Garnish the porridge with 10g of finely sliced chives and 1 tablespoon of shredded seaweed, then serve immediately alongside simple Korean side dishes or soy sauce for a gentle, traditional meal.
After the steps
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