Korean · Dinner
Korean Pumpkin Rice Porridge
Korean-style savory rice porridge built on roasted pumpkin, glutinous rice, and soy-glazed shiitake mushrooms, simmered slowly in vegetable stock until creamy. Finished with scallion, sesame oil, and toasted sesame seeds, this juk is comforting, mildly sweet from the squash, and served warm as a light meal or starter.
$3
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
312Calories
7.8gProtein
6.4gFat
61.5gCarbs
6.8gSugar
4.9gFiber
1150mgSodium
0mgChol
1.1gSat Fat
680mgPotassium
55mgCalcium
2.3mgIron
0mcgVitamin B12
14mgVitamin C
vegetarian
low-calorie
high-fiber
rich-umami
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Peel and cube the pumpkin into 1-inch pieces. Rinse and soak the glutinous rice in cold water for 30 minutes, then drain.
2
Sweat
Warm the sesame oil in a small saucepan over medium heat. Add the minced garlic and thinly sliced shiitake mushrooms, sweat for 2 minutes until softened.
3
Simmer
Add the cubed pumpkin, drained rice, and vegetable stock; bring to a boil over medium-high heat, then reduce to low and simmer uncovered for 30 minutes until porridge thickens.
4
Plate
Stir in soy sauce and season with salt. Ladle into a bowl and scatter thinly sliced scallion and toasted sesame seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 260g260g pumpkin
- 100g100g glutinous rice
- 480ml480ml vegetable stock
- 44 shiitake mushrooms
- 2 clove2 clove garlic
- 22 scallion
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp toasted sesame seeds
- salt, to taste
