Korean Shrimp Porridge (Creamy Rice Porridge with Shrimp Broth)
Saeu-juk is a Korean shrimp porridge that simmers rice with shell-on shrimp to draw out a gentle oceanic broth. The heads and shells are cooked down to build a flavorful stock, while the shrimp meat is minced and stirred in separately so each spoonful carries bursts of umami. Diced zucchini and carrot add mild sweetness that balances the seafood character. Soaked rice is first toasted in sesame oil before the liquid goes in, which gives the finished porridge a nuttier base and slightly thicker consistency. The result is a light, nourishing bowl with a clean finish - commonly served as a gentle breakfast or a recovery meal, where the warmth and mild flavor are as important as the nutrition.
Adjust Servings
Instructions
- 1
Peel, devein, and finely chop the shrimp.
- 2
Dice zucchini and carrot into small cubes.
- 3
Heat sesame oil and stir-fry shrimp with garlic for 1 minute.
- 4
Add rice, stir briefly, then pour in water and bring to a boil.
- 5
Lower heat, add vegetables, and simmer for 20 minutes with frequent stirring.
- 6
Season with salt and turn off heat when thickened.
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