Korean Soy Pulp Porridge (High-Protein Okara Anchovy Stock Porridge)
Quick answer
Soy pulp (okara) and soaked rice simmer together in anchovy stock, creating a thick, protein-rich porridge with a hearty body.
What makes this special
- Soy pulp and rice simmer in anchovy stock, producing a thick, protein-rich Korean porridge.
- Rice toasted in sesame oil first to build a nutty base before simmering
- Okara scorches easily, requiring constant stirring over the lowest heat
Key ingredients
Core cooking flow
- 1 Drain 1/2 cup soaked short-grain rice in a sieve until it stops dripping.
- 2 Warm 1 tablespoon sesame oil in a heavy pot over medium-low heat.
- 3 Add the drained rice and stir over medium-low heat for about 2 minutes so the grains are coated in oil.
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 sauteed 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 since 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. Making the okara at home by blending soaked soybeans in a blender yields a noticeably fresher, more pronounced soy aroma than the packaged version and elevates the overall flavor of the finished porridge.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Drain 1/2 cup soaked short-grain rice in a sieve until it stops dripping.
Finely dice 80 g zucchini and 1/4 onion, then loosen the soy pulp with a spoon so it blends evenly later.
- 2Control
Warm 1 tablespoon sesame oil in a heavy pot over medium-low heat.
Add the onion and 1/2 teaspoon minced garlic, then stir for about 1 minute until the onion looks glossy and the garlic smells fragrant without browning.
- 3Control
Add the drained rice and stir over medium-low heat for about 2 minutes so the grains are coated in oil.
When the edges turn slightly translucent, pour in 3 cups anchovy stock and scrape the pot bottom.
- 4Control
When the stock comes to a boil, stir along the bottom to release any rice sticking there, then reduce to low heat.
Simmer for about 7 minutes, stirring often, until the grains look partly swollen but not fully broken down.
- 5Step
Add 250 g soy pulp and the zucchini, keeping the heat low.
Stir almost constantly for about 5 minutes, especially across the bottom and corners, because okara sinks quickly and can scorch before the porridge looks thick.
- 6Finish
When the porridge is thick enough for a spoon mark to remain briefly, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Turn off the heat, rest for 3 minutes so the texture settles, then serve warm.
After the steps
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