![Chef Chris Cho making Yachae Juk](https://chefchrischo.com/wp-content/uploads/2025/01/korean_vegetable_porridge-3.jpg)
Vegetable Porridge is the Korean go-to healing food. It’s light, nutritious, and easy on the stomach, it will comfort you right away!
With the changing weather, I’ve been sick the past few days but responsibilities never stop, so when I need something easy and healthy that will aid in healing, Yachae Juk is the way to go.
This is essentially rice porridge with minced vegetables. It’s lightly seasoned, yet super hearty. With this, you’ll get the nutrition that you need right away because it’s easy to digest.
What I love about this dish is that this is done in one pan and 30 minutes, and it’s also great as a toddler food so my family can all enjoy it!
Ingredients for Yachae Juk
- Cooked Rice – Using cooked rice helps cook the porridge faster.
- Vegetables and Aromatics – I used garlic, onion, carrots, and zucchini. But you can also use scallions, ginger, broccoli, sweet potato, etc. This recipe is highly customizable!
- Mushrooms – I used king oyster mushrooms for protein and flavor, but you can also use other types of mushroom, beef, or try this Chicken Porridge (Dak Juk).
- Water – You can also use broth or stock to make the porridge more flavorful.
- Seasonings – To keep it simple, I used soup soy sauce—you only need to use a small amount so it does not change the color of the porridge, but will still add flavor. Then simply taste and adjust with salt and pepper.
- Egg – Usually, we add egg yolk for color and creaminess, but I added the whole egg so it won’t go to waste. This is additional protein too!
- Garnish – I topped the porridge with sesame oil, crushed sesame seeds, and seaweed paper. These will elevate the porridge a lot!
How to Make Korean Vegetable Porridge?
![Mince the onion, carrots, and zucchini](https://chefchrischo.com/wp-content/uploads/2025/01/korean_vegetable_porridge-17.jpg)
Mince the garlic, onion, carrots, zucchini, and mushrooms.
![Saute the onion, carrots, and zucchini](https://chefchrischo.com/wp-content/uploads/2025/01/korean_vegetable_porridge-16.jpg)
In a deep pot on high heat, saute the aromatics and vegetables in a little bit of oil. Saute until slightly browned.
The measurements in the recipe card are for a big batch so it may take roughly 8-10 minutes to brown the vegetables, but do not skip this step as this will add flavor to the juk.
![Blend rice and water](https://chefchrischo.com/wp-content/uploads/2025/01/korean_vegetable_porridge-12.jpg)
![Blended rice](https://chefchrischo.com/wp-content/uploads/2025/01/korean_vegetable_porridge-10.jpg)
While sauteing the vegetables, blend cooked rice and water to make it smooth, and easier to cook and eat, and this also helps the juk not to water down when stored in the fridge.
Feel free to skip blending the rice if you wish not to. It will still work out by boiling the juk a little longer.
![Add blended rice to the pot and let boil](https://chefchrischo.com/wp-content/uploads/2025/01/korean_vegetable_porridge-7.jpg)
Add the blended rice to the sauteed vegetables, then mix thoroughly. It will look like soupy mushed rice in the beginning, but it will thicken up as it boils.
![Vegetable Porridge or Yachae Juk](https://chefchrischo.com/wp-content/uploads/2025/01/korean_vegetable_porridge-5.jpg)
Season the juk with soup soy sauce, salt, and pepper, then mix thoroughly. Add egg, mix again, and let it boil until desired consistency is reached. Continue stirring the juk so it does not stick to the bottom.
![Vegetable Porridge or Yachae Juk](https://chefchrischo.com/wp-content/uploads/2025/01/korean_vegetable_porridge-4.jpg)
Place juk in a bowl and garnish with sesame oil, crushed sesame seeds, and seaweed paper. The seaweed paper will also impart umami, so use this garnish when you have! Serve this hot and enjoy!
Other healing foods that you might like:
- Chicken Noodle Soup
- Pumpkin Porridge
- Ginseng Chicken Soup
- Dried Pollack Beansprout Soup
- Korean Hangover Soup
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Korean Vegetable Porridge (Yachae Juk)
Equipment
- Deep Pot
- Blender
Ingredients
- 500 grams Cooked Rice
- 1 tbsp Garlic
- 1 medium White Onion
- 1 medium Carrot (75 grams)
- 2 pcs King Oyster Mushroom (160 grams)
- 1 medium Zucchini (200 grams)
- Olive Oil For sauteing
- 6 cups Water
- 1 tbsp Soup Soy Sauce
- Salt and Pepper To taste
- 2 pcs Egg
- Sesame Oil For garnish
- Crushed Sesame Seeds For garnish
- Seaweed Paper For garnish
Instructions
- Mince the onion, carrots, zucchini, and mushrooms.
- In a deep pot over high heat, add a bit of olive oil, then saute the onion, carrots, zucchini, and mushrooms.
- Continue sauteing until the vegetables are browned, this will take about 10 minutes.
- Meanwhile, roughly blend together rice and water for 30 seconds, then add to the sauteed veggies.
- Season the porridge with garlic, soy sauce, salt, and pepper, then mix thoroughly.
- Add egg yolk, then continue stirring, letting it boil until the desired thickness is reached.
- Place porridge in a bowl, garnish with sesame oil, crushed sesame seeds, and seaweed paper, then serve hot and enjoy!
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