Korean Kimchi Porridge (Fermented Kimchi Pork Rice Porridge)
Well-fermented napa kimchi is chopped, stir-fried with ground pork in sesame oil, then slow-simmered with soaked rice and water for thirty minutes. Extended cooking softens the raw heat of the chili while spreading the fermentation tang evenly through the porridge, and the pork builds a savory backbone. Soup soy sauce adjusts the salt, and a scatter of sesame seeds adds a final nutty note. The more sour the kimchi, the more complex the finished juk becomes - a traditional Korean porridge meant to warm and soothe when appetite or digestion needs a gentle reset.
Adjust Servings
Instructions
- 1
Soak rice for 30 minutes.
- 2
Stir-fry ground pork in sesame oil.
- 3
Chop kimchi and stir-fry together.
- 4
Add soaked rice and water, simmer on low heat 30 minutes.
- 5
Season with soy sauce and sprinkle sesame seeds.
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Nutrition (per serving)
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