Korean Dried Pollock Egg Porridge
Bukeo gyeran juk is a Korean porridge made by toasting dried pollock strips in sesame oil to draw out a nutty aroma, then simmering them with soaked rice until the grains break down into a silky consistency, and finishing with a swirl of beaten egg. The pollock lends a clean, oceanic savoriness without heaviness, while the egg softens each spoonful into something gentle and comforting. It is a go-to morning meal for settling the stomach after a night of drinking, or anytime the body calls for something warm and light. A splash of soup soy sauce at the end rounds out the flavor.
Adjust Servings
Instructions
- 1
Soak rice for 20 minutes, then drain well.
- 2
Cut dried pollock and quickly rinse to reduce excess salt.
- 3
Heat sesame oil in a pot and sauté pollock with garlic for 1 minute.
- 4
Add rice, stir for 2 minutes, then add water and simmer on low, stirring often.
- 5
Once rice breaks down and thickens, season with soup soy sauce.
- 6
Drizzle in beaten egg, wait 30 seconds, then stir gently.
- 7
Serve hot and garnish with chopped scallion.
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