Name: Creamy Vegetable Porridge (Yachae Jook)
Yield: Serves 4
Cuisine: Korean
Ingredients: 6 cups (1.5 liters) Vegetable Stock or water; 2 teaspoons fine-grain sea salt or kosher salt; Dash of fresh ground black pepper; 1 medium onion, cut into 1-in (2.5-cm) cubes; ½ small daikon radish (about 6 oz/175 g), cut into 1-in (2.5-cm) cubes; 1 large carrot, cut into 1-in (2.5-cm) cubes; 1 medium zucchini, cut into 1-in (2.5-cm) cubes; ¾ cup (150 g) short-grain white rice; 1½ tablespoons dark sesame oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

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

Method

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