Bukeo Gyeran Juk
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Bukeo gyeran juk is made with 1 cup soaked short-grain rice, 40 grams dried pollock strips, and 1 egg.
Read more
Rinse the rice, soak it for 20 minutes in cold water, and drain it thoroughly. Cut the pollock into 3- to 4-centimeter pieces and rinse it briefly for no more than 30 seconds. Heat 1 tablespoon sesame oil over medium heat and cook the pollock with 0.5 teaspoon minced garlic for 1 minute. Add the soaked rice and stir for 2 more minutes, then pour in 5 cups water. Simmer over medium-low heat while stirring, and reduce the heat to low when the grains begin to open. Continue stirring frequently so the bottom does not stick. Once the rice has opened fully, add 1 tablespoon soup soy sauce. Beat the egg, drizzle it in a thin stream over the surface at the lowest heat, wait 30 seconds, and stir gently only once. Transfer the porridge to bowls and add 1 tablespoon chopped scallion. Cooking the rice and pollock before the egg and limiting the final stirring leaves visible egg ribbons instead of breaking them into very small pieces.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
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 tablespoon sesame oil in a pot over medium heat and cook the pollock with 0.5 teaspoon minced garlic for 1 minute.
- 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 grains have opened fully, add 1 tablespoon soup soy sauce and stir it through.
- 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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 40 grams dried pollock cut to 3- to 4-centimeter pieces and rinsed briefly
- Finish cue
- Soaking more than 20 minutes makes the grains too soft and the finished porridge loses body.
- Substitution
- Cooking the rice and pollock before the egg and limiting the final stirring leaves visible egg ribbons instead of breaking them into very small pieces.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 8 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Pollock Roe Rolled Omelet
Egg, Chopped scallion
Bugeoguk (Korean Dried Pollack Hangover Soup)
Dried pollock strips, Egg
Korean Dried Pollock Hangover Soup
Dried pollock strips, Egg