Bulgogi Kimchi Juk (Korean Porridge)

Korean porridge or “juk” is the perfect warm weather food to start off the changing of seasons. While juk is enjoyed all year round, I particularly crave it more in the cold seasons because the hearty warm bowl really warms my body up! There are so many varieties of juk – you can really add anything you want to the slow-boiled rice.

Juk is particularly prepared often when when someone is sick because it’s easy to digest and often filled with nutrition. In Korea, it’s a food that’s delivered or taken to the hospital for patients who are tired of hospital food. I made vegetable juk for my husband a few years ago when he was feeling a bit ill.
Today, no one is sick! But the leaves are changing color and I’m starting to crave warm hearty soups, stews and porridge. Kimchi and bulgogi are both staple Korean foods. Adding them into the porridge and cooking it with rice over the stove over time really brings out the flavors into the grains and makes for a delicious meal. No side dishes or anything else is needed!

I made this on a day my husband was really late home from work because of his call schedule. It was the perfect easy meal to serve when you have no idea when others are going to be home! And it was a easy dish to eat and digest while finishing up work and passing out soon after.

Print Recipe

Bulgogi Kimchi Juk (Korean Porridge)

Servings

2 people

Ingredients

• 80 g (2.5 - 3 oz) thinly sliced beef ribeye or sirloin
• 1 Tbsp cheong-ju *Korean rice wine 청주
• 2-3 pieces kelp (dashima) dashima
• 5 stalks of chives or 2 green onions thinly sliced long ways
• ⅔ cup kimchi 김치
• ½ cup kimchi juice 김치국물
• 1 ⅓ cup (280 g) rice
• ½ Tbsp sesame oil

Beef Marinade

• ½ Tbsp sugar
• 1 Tbsp soy sauce
• ¼ Tbsp minced garlic
• ½ Tbsp sesame oil
• Pinch of black pepper

Finishing Touches

• 1 tsp soup soy sauce or to taste

Servings 2 people Ingredients 80 g (2.5 - 3 oz) thinly sliced beef ribeye or sirloin 1 Tbsp cheong-ju *Korean rice wine 청주 2-3 pieces kelp (dashima) dashima 5 stalks of chives or 2 green onions thinly sliced long ways ⅔ cup kimchi 김치 ½ cup kimchi juice 김치국물 1 ⅓ cup (280 g) rice ½ Tbsp sesame oil Beef Marinade ½ Tbsp sugar 1 Tbsp soy sauce ¼ Tbsp minced garlic ½ Tbsp sesame oil Pinch of black pepper Finishing Touches 1 tsp soup soy sauce or to taste

Instructions

1. Prepare the beef. Cut the beef into bite sized pieces. Tap the meat with a paper towel to soak out some of the redness. Pour the cheong-ju (rice wine) on to the meat to help rid of any of the meaty odor.
2. Prep the kelp broth. Bring to a boil and then simmer 3 cups of water with 2-3 pieces of kelp for 10 minutes. Toss out the kelp after 10 minutes. (If kelp is boiled for too long, it can become bitter).
3. Prepare the chives (or green onions) and kimchi. Slice the chives(green onions) into thin pieces and cut the kimchi into bite size.

   
4. Add the meat marinade ingredients to the beef and mix well.

   
5. Heat a medium sized heavy bottom pot with ½ Tbsp of sesame oil. Add in the beef and stir fry on medium for about one minute. Add in the kimchi and continue to stir fry on medium heat.

   
6. Once the meat is nearly cooked through, pour in the kelp broth, kimchi juice and rice.

   
7. Continue to cook and stir the rice so it doesn’t burn for about 10-15 minutes until the soup has reduced and become thick porridge. Add in the chives (or green onions) and 1 tsp (or to taste) soup soy sauce.

   
8. Stir well and serve in a large bowl.