Korean Seaweed Rice Porridge
Miyeok-juk is a classic Korean porridge made by sauteing rehydrated seaweed in sesame oil, then simmering it with rice until velvety smooth. Stir-frying the seaweed first tames any brininess and lets the nutty sesame flavor infuse the entire pot. Seasoned lightly with soup soy sauce, the porridge lets the natural depth of the seaweed come through. Its gentle flavor and soft texture have made it a staple for breakfast, recovery meals, and postpartum nourishment across Korea.
Adjust Servings
Instructions
- 1
Soak rice for 30 minutes; soak seaweed for 10 minutes and chop.
- 2
Sauté seaweed and garlic in sesame oil for 2 minutes.
- 3
Add soaked rice and sauté 2 more minutes.
- 4
Add water and simmer for 20 minutes, stirring frequently.
- 5
Season with soup soy sauce and cook for 5 more minutes.
- 6
Turn off heat when creamy and serve hot.
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