Korean Soy Pulp Porridge (High-Protein Okara Anchovy Stock Porridge)
Soy pulp (okara) and soaked rice simmer together in anchovy stock, creating a thick, protein-rich porridge with a hearty body. Onion and garlic are first sautéed in sesame oil to build an aromatic base, then the rice goes in for a brief toast before the stock is added. Once the rice is half-cooked, soy pulp and diced zucchini join the pot, and constant stirring over low heat is essential - okara scorches quickly if left unattended. Seasoned with just salt and black pepper, this juk has a nutty, beany depth from the soy pulp paired with the clean umami of anchovy stock, making it filling yet light on the palate.
Adjust Servings
Instructions
- 1
Drain soaked rice and finely dice zucchini and onion.
- 2
Heat sesame oil and sauté onion with garlic for 1 minute.
- 3
Add rice, stir for 2 minutes, then pour in anchovy stock and simmer.
- 4
When rice is half-cooked, add soy pulp and zucchini, then cook on low while stirring.
- 5
Season with salt and pepper once thickened.
- 6
Rest for 3 minutes off heat, then serve.
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