It is porridge time again! Sometime ago, I posted Korean style chicken porridge, and many people wanted to know how to make more Korean porridge dishes. Today I will post beef and vegetable porridge. If somebody gets sick, or doesn’t have a good appetite, this is a good dish to try. I hope you will enjoy this recipe. Thanks!
Yield: 4 Servings
Short Korean Lesson
- YaChae (야채) = Vegetable
- Ssal (쌀) = Rice
Video Instructions
Main Ingredients
- ½ Cup Sweet Rice
- ½ Cup Short Grain Rice
- ½ Cup Ground Beef
- 6 Cups Water
- ⅓ Cup Potato
- ⅓ Cup Onion
- ¼ Cup Carrot
- ¼ Cup Zucchini
- 1 Tbsp Sesame Oil
Beef Ingredients
- 1 Tbsp Soy Sauce
- ½ Tbsp Cooking Wine
- ½ Tbsp Minced Garlic
- ½ tsp Sugar
- 3 Pinches Black Pepper
Seasoning Ingredients:
- 1½ Tbsp Soy Sauce
- 2 tsp Sesame Oil
- Salt (Optional)
Directions
Prepare ½ cup of sweet rice and ½ cup short grain rice (Normal Korean Rice). If you want your porridge thicker, you can just use 1 cup of sweet rice instead. Sweet rice is an opaque white color, and normal short grain rice is almost translucent. Wash the rice and soak it in water for an hour.
To marinate the beef, combine ½ cup of ground beef, 1 Tbsp of soy sauce, ½ Tbsp of cooking wine, ½ Tbsp of minced garlic, ½ tsp of sugar, and 3 pinches of black pepper. Set it aside for at least 30 minutes.
In a heated pan, add 1 Tbsp of sesame oil and the marinated beef. Fry the beef on medium until it is almost cooked.
Meanwhile, finely chop the vegetables: ⅓ Cup Potato, ⅓ Cup Onion, ¼ Cup Carrot, and ¼ Cup Zucchini.
Add the potato and onion, and cook for 5 more minutes on medium-high.
Add the carrot and cook for 5 more minutes.
Drain out the water.
Add the rice and fry for about 7 minutes on high.
Add the zucchini and fry for 3 more minutes. The rice will be about half cooked.
Pour 6 cups of water into the pan, and cook on high.
Once the broth starts to boil, reduce the temperature to medium-high. Occasionally stir so that it will not stick to the bottom. Cook for about 15 to 20 minutes, or until the rice is completely cooked and the porridge becomes thick.
Reduce the temperature to low and add 1 Tbsp of soy sauce and 2 tsp of sesame oil. Depending on your tastes, you can use salt instead of, or in conjunction with, the soy sauce. Cook 5 more minutes, and then turn off the heat.
When you serve this porridge, offer this sauce: Combined soy sauce, sesame oil, and sesame seeds.
It is ready to eat. Depending on each person’s tastes, they can add more sauce. My husband preferred to add salt instead of the sauce. It tastes great with well-fermented kimchi. Enjoy!
Korean congee looks very tasty. The way you make it, is very different from what I have known.
The combination between two types of rice is interesting.
I always use regular rice and then i boil it on low heat with dried scallops and a bit of pork bones or fish, top it with some green onions and a dash of sesame oil.
I wanted to thank you for the zucchini side dish. I have made your dish for my mom and she loved it so much. 🙂
Hi, Poeh
aha.. what is congee..that’s porridge ??
Your porridge sounds good too.
oh.. you made zucchini side dish for your mom ?? so sweet ~~~ I’m happy for her. hehe thanks !!!
hiiiiiiii aaaeeerrrriiiii!!!!!!
once again, i am in need of another bib. *drool!*
i’ve been sick this past week and i think this will be good for my stomach (easy to digest) 🙂
*hi bryson! 🙂 *
Hi, farleeeeeeeeeeeeeen 😉
The English word I learned from you, bib.. I could use that word when I went to buy Bryson’s clothes… hehe I got 4 bibs so far… lol
O… you were sick ??? what happened.. ?? are you okay now ???
*Hi, farleen ;)*
My wife would love this.
Hi, powerplantop
^^ cook it for her someday then.. Thanks !!!
Hi Aeri. I wanted to thank you and Jason for having me over the other evening. It was very nice meeting you. The meal was fantastic! I really enjoyed the bean sprout soup and the marinated steaks. Everything tasted so good but I don’t remember the names of most of the dishes. 🙂 You must have spent all day cooking. Thank you so much!
Hi, Brent D.
wow ~~~ I’m very happy to hear from you again. Yes, we really enjoyed your visit. We will love to meet you again. 🙂 Have a great week and as always, a safe trip… Thanks for your comment !!!
p.s Your chocolate gift made me gain weight… yum~~~ Jason takes some of them to work for snack almost everyday. hehe..
wow, another porridge! that looks yummy. ah, my children will get to try this tomorrow (for their lunch ^^)
Hi, layping
haha.. did you try this porridge with your kids ?? I wonder if they liked it. anyway..thanks !!! 🙂
yeah, they loved this. finished up the whole bowl! was so happy *-*
Hi, layping
haha… I know how you felt ..happy..
When we don’t get any left over after meal..I feel very happy too. hehe 🙂
wow!.. i love this!
uhm..i have a question..
what can i substitute to zucchini??
thanks!! 😀
Hi Joy,
why you don’t like zucchini ?? hm…
how about some mushroom or broccoli instead ?? or any kinds of vegetable you like will work.. thanks
Aeri,
I am Chinese, so the kind of juk that my family makes is actually a lot like what Poeh described. Most of the dishes I’ve learned to make from your recipes have been extremely tasty though, so I wanted to give this a try. I actually felt like I was making Chinese sticky rice for a while; although the meats and vegetables are different, we also stir-fry the sweet rice from raw. The difference is that for sticky rice, we must do it until the rice is completely cooked, so it can be tiring since there’s a lot of stirring involved to keep the ingredients from burning. I was pretty relieved when it was time to pour the water in!! :]
One thing that I did differently from your recipe was “marinating” the rice. In addition to water, I also add about 1/2 tsp of salt and 1 tsp of oil for it to soak in. I’m not sure if it makes much of a difference, but my dad has said it helps to make the porridge more “mien,” which translates to “cotton” or “soft.”
I just finished making this juk and it tastes so good! A few of my friends are actually sick right now, so I made a double batch and I’m going to bring some over to them tomorrow morning. I think they’ll be very happy when they taste it!
Thank you for another yummy recipe Aeri!
hi Valerie,
Thanks for your great review.. I enjoyed reading it. 🙂
i m cooking porridge for tonite, i will add dry mushroom 😀 .. eat with kimchi and egg roll .. 🙂
Yet another recipe I will try. I love korean flavors. I’ll save the porridge for tomorrow night. It’s raining, so this will be perfect. Thanks for this!
Hi!! I’m not from any country from Asia, so I’m kind of unfamiliar with some ingredients like the cooking wine, what is it made from? is it like rice vinegar? I want to know so I can search for something similar….thanks I love your recipes!
Hi Angie,
You can read this.. ^^ The cooking wine I used for cooking is similar to this one..
http://en.wikipedia.org/wiki/Mirin
Hi. I was wondering, since I am a very lazy person, can I just dump the beef and all the ingrediients in the rice cooker and launch the 죽 function? Or should I fry the beef first in case?
hi Lola,
You can do that… just if you want that your beef has more flavor than just plain… it is nice to marinate the beef separately..
Do you have a purely vegetable juk recipe? I don’t want to use meat, and I had a great vegetable juk before at a restaurant that I adore but I don’t know how to make it.
hi Ji Hee Kim,
I don’t think that I posted a vegetable juk recipe before except kimchi juk which is kind of like vegetable juk.. However, I know what you mean by vegetable juk… I will add it to my list. thanks Happy new year. 🙂