Creamy Vegetable Porridge

Yachae Jook

Preparation info

  • Serves


    • Difficulty


Appears in

The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

  • About

Tiny cubes of carrots, zucchini, daikon radish, onion and rice are stir-fried in sesame oil before being cooked in a vegetable stock. The starch from the rice gives this porridge its wonderful creamy texture. If you have leftover porridge, add a little water when reheating it.


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


In a large bowl, add the rice and fill with cold water. With your hand, swish the rice around and drain the cloudy water. Repeat this step until the water runs clear. Cover the rice with water and let soak for 2 hours. Drain the rice in a sieve and set aside for 15 minutes.

In a large pot, add the sesame oil and place over medium heat. Add the onion, carrot, daikon and rice. Stir-fry fo