Oyster Juk (굴죽, GulJuk) is very popular in the winter because winter is the best season for good oysters. This is one of the many different kinds of porridge in Korean cuisine. For some good variations to this recipe, simply replace the oysters with some other seafood such as: clams, mussels, shrimp, scallops, etc. This tastes great with the mild flavor of white rice.
Yield: 3-4 Servings
Short Korean Lesson
- SangJa (상자) = Box
- JaSeok (자석) = Magnet
Video Instructions
Main Ingredients
- 1 Cup Fresh Oysters (About 10 oz)
- 1 Cup Short Grain Rice (Or Glutinous Rice)
- 5 Cups Water
- 2 Pieces Dried Kelp (3×4 inch)
- ½ Cup Oyster Mushrooms
- ¼ Cup Green Onion
- 2 Tbsp Carrot
- 1½ Tbsp Sesame Oil
- ½ tsp Salt
- Some Sempio Grilled Laver (For Garnish)
- Some Sesame Seeds (Garnish)
Directions
Soak 1 cup of short grain or glutinous rice in water for about 30 minutes.
At the same time, soak two big pieces (3×4 inch) of dried kelp in 5 cups of cold water for about 30 minutes. This will make good broth. If you do not have kelp, you can skip this step, just using normal water for your porridge.
Finely chop ½ cup worth of oyster mushrooms, ¼ cup worth of green onions, and 2 Tbsp worth of carrot. You can substitute your favorite mushroom. I used only the tops of the green onions for better color in the porridge. Rinse 1 cup of oysters.
In a heated pan, fry the soaked and drained rice with 1½ Tbsp of sesame oil. Fry for 2 minutes on high. Keep stirring so that the rice will not stick to the bottom of the pan.
Pour the 5 cups of kelp broth (or water) onto the rice. Once it starts to boil, cook for 15 minutes on medium, or until the rice has almost cooked. Occasionally stir it.
When the rice has almost finished cooking, add the oysters, mushroom, and carrot. Cook for three more minutes on high.
Add the chopped green onions and cook for another minute. Then turn off the heat.
Add ½ tsp of salt and taste it. Depending on your tastes, adjust the amount of saltiness.
I made some seaweed crumbs with Sempio’s grilled laver and sprinkled them on top of the porridge before serving. To do so, put some of the seaweed (laver) in a plastic bag and rub it to make the crumbs. The seaweed gives the soup extra flavor and it is a nice garnish. I also sprinkled some sesame seeds on top for the same reason. It is very delicious and easy to make. Try it someday.
Looks easy! Your way of cutting is very proper. There is also fresh oyster in Hong Kong. But the dried ones are more abundant.
I definitely want to make this! Question: someone gave us a can of quality oysters. Would it be unforgivable to make with canned oysters?
hi Bo unni ~~
Sure, you can use a can of quality oysters too. When you said can.. it’s like container you can see inside from outside?? like plastic container ?? because that’s what I could get around here. Not super fresh..but good enough to use.. I don’t know how fresh yours will taste like..but you can try. Thanks.. Miss you. 🙂
Hi Aeri-
You have been posting several juk recipes. I was wondering if you could post some recipes specifically for babies. I have a 5-month old daughter who will be ready for solids pretty soon and I plan on feeding her Korean food as soon as I can. I would appreciate any of the recipes you may make for your son. Thanks so much! 😀
hi Robyn,
Oh.. 5 months old princess..so cute ^^ I will try to post some baby recipes this year. thanks 🙂
Dear Aeri,
My name is Kim. I am korean but I growed up in Switzerland, Geneva
I am very pleased to meet you trough your website. I really enjoy your receipes.Now I am able to make Kimchi by myself. 😛 I thank you very much. I have a question. Can I replace the oyster by another fish or meat ?
Dear Aeri,
My name is Kim Phil-Soon
I am korean but I growed up in Switzerland, Geneva
I am very pleased to meet you trough your website. I really enjoy your receipes.Now I am able to make Kimchi by myself. I thank you very much. I have a question. Can I replace the oyster by another fish or meat ?
Hi Kim,
Nice to meet you. About your question, maybe you can try my other porride recipe like beef porridge.^^
here is a link for you.
http://aeriskitchen.com/2009/08/beef-porridge-w-vegetables-%EC%86%8C%EA%B3%A0%EA%B8%B0-%EC%95%BC%EC%B1%84%EC%A3%BDsogogi-yachaejuk/
Hi
I am sooooo happy that I found your website!!!! I tried out your recipe for the juk with Shrimp and it came out sooooo good!!! My hubby & my little baby boy liked it too 😀 Thank you!!!
not only have several of your recipes rocked it out in my kitchen, but your “short korean lessons” are invaluable. seriously grateful here. respect ~
hi FoodGeekGraze,
Thank you very much for your comment. 🙂
I successfully reheated leftovers next day by substituting absorbed liquid with 1 cup of hot kelp broth and heating up on medium low, gently stirring. I think, kids liked next day even more: both asked for seconds.
Since 100% of everything I cooked from this site was good, I switched to family size dishes: as measuring cup I used 300 ml soup bowl.
hi Asa,
lucky you.. that your kids like seafood.. our boys don’t eat oyster.. hehe “Since 100% of everything I cooked from this site was good” I’m so~~~happy to hear that. thanks a lot.