Bukeo Gyeran Juk
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Every spoonful brings up strips of dried pollack and fine threads of egg along with the soft rice.
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The egg goes in last, once the rice and fish are cooked, drizzled thinly over the surface on the lowest heat and stirred only once. The savory flavor comes from the pollack itself, toasted in sesame oil with garlic, rather than from a stock.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
Heat 1 tablespoon sesame oil in a pot over medium heat and cook the pollock with 0.5 teaspoon minced garlic for 1 minute.
- 4
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.
- 5
Once the rice grains have opened fully, add 1 tablespoon soup soy sauce and stir it through.
- 6
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.
- 7
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.
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