Korean Dried Pollock Egg Porridge
Quick answer
Bukeo gyeran juk is a Korean porridge made by toasting dried pollock strips in sesame oil until fragrant, then simmering them with soaked rice until the grains fully brea...
What makes this special
- Toasting dried pollock strips in sesame oil creates a deep, nutty aroma for Bukeo Gyeran Juk.
- Dried pollock strips sauteed in sesame oil so fat coats protein for nutty aroma throughout
- Drying process concentrates pollock protein delivering clean, clear umami
Key ingredients
Core cooking flow
- 1 Rinse 1 cup of rice and soak in cold water for 20 minutes, then drain well.
- 2 Cut 40g dried pollock into 3-4cm pieces and rinse quickly to reduce saltiness.
- 3 Heat 1 tbsp sesame oil in a pot over medium heat and saute the pollock with...
Bukeo gyeran juk is a Korean porridge made by toasting dried pollock strips in sesame oil until fragrant, then simmering them with soaked rice until the grains fully break down, and finishing with beaten egg stirred in just before the heat is turned off. Dried pollock concentrates protein during the drying process, producing a clean, direct savoriness without heaviness. Toasting it in sesame oil first coats the fish in fat, which spreads a nutty richness throughout the porridge as it cooks. Adding the egg at the very end and stirring immediately keeps it from setting into firm pieces and instead creates soft, silky ribbons through the gruel. Soup soy sauce seasons the dish without darkening the color of the broth. Mild and easy on the stomach, this porridge is a reliable choice for the morning after drinking or whenever the body wants something warm and light.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Rinse 1 cup of rice and soak in cold water for 20 minutes, then drain well.
Soaking more than 20 minutes makes the grains too soft and the finished porridge loses body.
- 2Control
Cut 40g dried pollock into 3-4cm pieces and rinse quickly to reduce saltiness.
Rinse for no longer than 30 seconds or the savory flavor will wash out.
- 3Control
Heat 1 tbsp sesame oil in a pot over medium heat and saute the pollock with 1/2 tsp minced garlic for 1 minute until slightly translucent. The sesame oil coats the protein and builds a savory aroma throughout the porridge.
- 4Control
Add soaked rice and stir 2 more minutes until coated with oil, then pour in 5 cups of water and simmer over medium-low heat, stirring. Reduce to low once grains begin to open, stirring frequently to prevent sticking.
- 5Season
Once the rice has fully opened, season with 1 tbsp soup soy sauce.
Lighter in color than regular soy sauce, it keeps the porridge clear while adding both saltiness and umami.
- 6Control
Reduce to the lowest heat, drizzle in 1 beaten egg in a thin stream, wait 30 seconds, and then stir gently just once.
Stirring too hard breaks the egg into cloudy wisps that muddy the porridge.
- 7Finish
Serve immediately in warm stone bowls and garnish with 1 tbsp chopped scallion.
The porridge sets quickly as it cools, so finish just before serving.
After the steps
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