Plain Korean Rice Porridge
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Baekjuk is the most fundamental Korean porridge, made with nothing more than soaked rice and water cooked together over a long, slow heat.
Read more
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.
Ingredients
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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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Slow-simmered over thirty minutes, Baekjuk relies on water and rice to achieve a silky texture.
- Finish cue
- 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.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 6 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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