Seafood Porridge

Name: Seafood Porridge (Haemul Jook)
Cuisine: Korean
Ingredients: ¾ cup (150 g) short-grain white rice; 1½ tablespoons dark sesame oil; 1 small onion, diced; 1 large carrot, diced; ½ lb (250 g) seafood (any combination of scallops, shrimp and white-fleshed fish such as cod), coarsely chopped; ½ lb (250 g) seafood (any combination of scallops, shrimp and white-fleshed fish such as cod), coarsely chopped; ½ lb (250 g) seafood (any combination of scallops, shrimp and white-fleshed fish such as cod), coarsely chopped; ½ lb (250 g) seafood (any combination of scallops, shrimp and white-fleshed fish such as cod), coarsely chopped; ½ lb (250 g) seafood (any combination of scallops, shrimp and white-fleshed fish such as cod), coarsely chopped; 6 cups (1.5 liters) Beef Stock or Chicken Stock; 6 cups (1.5 liters) Beef Stock or Chicken Stock; 4 baby bok choy, cut into 1-in (1.25-cm) pieces; 1 tablespoon fish sauce; 2 teaspoons fine-grain sea salt or kosher salt; 2 teaspoons fine-grain sea salt or kosher salt

Haemul Jook

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

This creamy soup is full of seafood. Experiment with different fish and seafood combinations, based on what looks best in your fishmonger’s case.

Ingredients

¾ cup (150 g) short-grain white rice
1½ tablespoons dark sesame oil

Asia
Korea
Soup
Gluten-free

Method

In a large bowl, add the rice and fill with cold running water. With your hand, swish the rice around and drain the cloudy water. Repeat this step several more times until the water runs clear. Cover the rice with water and soak for 2 hours. Drain the rice in a sieve.

In a large pot, add the sesame oil and place over medium heat. Stir in the onion, carrot, seafood and rice and cook for