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Janggukjuk (Institute of Traditional Korean Food) |
Janggukjuk is a thin rice porridge, made with pounded non-glutinous rice, beef and brown oak mushrooms. Janggukjuk is seasoned with soy sauce, and it literally means “soy sauce porridge.” It is high in protein and therefore good for recovering patients and the elderly.
Ingredients
● 1 cup non-glutinous rice, 7 cups water
● 50 g beef (eye round), 2 sheets brown oak mushrooms
● seasoning sauce: 1/2 tbsp soy sauce, 1/2 tsp minced green onion, 1/4 tsp minced garlic, 1/2 tsp sesame salt, 0.1 g ground black pepper, 1/2 tsp sesame oil
● 1/2 tbsp sesame oil, 2/3 tbsp clear soy sauce, 1/2 tsp salt
1. Wash the rice and soak in water for 2 hours, drain water in a strainer for 10 min.
2. Clean blood off beef and remove tendons. Mince beef and season with half of the seasoning sauce.
3. Soak the brown oak mushrooms in water for 1 hour, remove stems, dry, shred into 3 cm-wide strips and season with remaining half of the seasoning sauce.
4. Pound the soaked rice with a wooden mallet into about half its original size.
5. Heat up the pot and oil with sesame oil. Fry the rice, beef and brown oak mushrooms on medium heat for 2 min.
6. Add water, boil for 5 min. on high heat. Reduce the heat to medium, cover with the lid to be steamed, boil for 10 more min., stirring occasionally.
7. When the porridge becomes sodden, reduce the heat to low and boil it slowly for 20 min. with stirring occasionally. Season with clear soy sauce and salt. Bring it to a boil.
Tips
To prevent the porridge from spoiling easily, the seasoning should be done as the last step and bring it to a boil once more.
(Adapted from the Institute of Traditional Korean Food)
