Congee

I ate so much juk when I was growing up, it took a long time for me to embrace having this regularly for dinner. But there’s no denying it: This dish, essentially a savory rice porridge, is so very, very comforting—it’s a must-make for me when a family member is under the weather or has a delicate stomach. If you don’t have any stock on hand, you can also easily make it with water, and it’ll still be wonderful. I often top it with a gyeran jorim (soy-marinated egg) or poached