Plain Korean Rice Porridge
Baekjuk is the most fundamental Korean porridge, made with nothing more than soaked rice and water. Toasting the rice in sesame oil before adding liquid coats the grains in a thin layer of fat that moderates starch release, preventing the porridge from becoming overly gluey while building a nutty aroma into the base. Water is added at six to seven times the volume of rice, brought to a boil, then reduced to low heat and stirred for at least thirty minutes until the grains dissolve into a smooth, flowing consistency. Regular stirring with a wooden spatula is essential to prevent the bottom from scorching. Seasoning stays minimal with just salt to highlight the clean taste of rice itself, while shredded seaweed and chives provide small bursts of flavor on top. A final drop of sesame oil adds fragrance. The porridge serves as both a recovery food for unsettled stomachs and a versatile base meal that pairs with almost any Korean side dish.
Adjust Servings
Instructions
- 1
Drain soaked rice and place it in a pot.
- 2
Add water and bring to a boil, then reduce to low heat.
- 3
Simmer for 30 minutes, stirring often until rice breaks down.
- 4
Season lightly with salt.
- 5
Drizzle sesame oil and transfer to bowls.
- 6
Top with chives and seaweed flakes if desired.
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