Savory Mushroom & Soy Sauce Congee (Jang Guk Juk)
Savory Mushroom & Soy Sauce Congee (Jang Guk Juk)
Flavorful Jang Guk Juk seasoned with soy sauce!
Experience the exquisite aroma of shiitake mushrooms and soy sauce in this Jang Guk Juk! Let’s all make this delicious dish!
Congee Ingredients- 100g soaked rice (soak rice in water for about 30 minutes beforehand)
- 1 shiitake mushroom (fresh or rehydrated dried shiitake)
- 30g beef (minced or thinly sliced for bulgogi)
- 1 section green onion (finely chopped)
- 1 clove garlic (minced)
Seasoning & Condiments- 1 tsp soup soy sauce (for color and saltiness)
- 1 tsp regular soy sauce (for deeper flavor)
- 1/2 tsp sugar (to balance the savory notes)
- A little sesame oil (adds a nutty aroma)
- A little black pepper (adjust to taste)
- A little toasted sesame seeds (for garnish)
- 1 tsp soup soy sauce (for color and saltiness)
- 1 tsp regular soy sauce (for deeper flavor)
- 1/2 tsp sugar (to balance the savory notes)
- A little sesame oil (adds a nutty aroma)
- A little black pepper (adjust to taste)
- A little toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the vegetables and mushrooms that will add flavor to the congee. Finely chop the green onion and mince the garlic. Remove the stems from the shiitake mushroom, then slice it thinly into strips about 3cm long. If using dried shiitake mushrooms, rehydrate them in warm water before using.
Step 2
If using thinly sliced beef for bulgogi, mince it finely with a knife. Drain the soaked rice in a sieve. Use a rolling pin or the bottom of a cup to lightly break about half of the rice grains. This helps the congee cook evenly and achieve a smooth texture without clumping.
Step 3
Now, let’s marinate the ingredients. In a bowl, combine the minced beef and sliced shiitake mushrooms. Add 1 tsp of regular soy sauce, 1/2 tsp of sugar, a little sesame oil, a little black pepper, a little toasted sesame seeds, and the chopped green onion and minced garlic. Mix everything gently by hand. Marinating the ingredients beforehand will result in a richer flavor when the congee is cooked.
Step 4
Sauté the marinated ingredients to release their aromas. Lightly grease a pot with sesame oil and heat over medium heat. Add the marinated beef and stir-fry until it starts to change color. Once the beef is partially cooked, add the sliced shiitake mushrooms and sauté them together. When the mushrooms release their fragrance, add the broken rice and stir-fry for about 1-2 minutes until the rice grains become translucent. Stir-frying the rice beforehand makes the congee more aromatic and prevents it from clumping.
Step 5
Now, add water and cook the congee. Pour 3 cups (approx. 600ml) of water into the pot with the sautéed rice and ingredients. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and stir constantly with a spatula to prevent the rice from sticking to the bottom of the pot. Cook gently until the rice grains soften and break down, which usually takes about 15-20 minutes. Adjust the consistency by adding more water if needed.
Step 6
Finally, season to taste and serve. When the congee is almost done, add 1 tsp of soup soy sauce to adjust the color and saltiness. It’s best to add the soup soy sauce gradually, tasting as you go, rather than adding too much at once. Add a few more drops of sesame oil for extra fragrance. Transfer the finished Jang Guk Juk to a bowl. For an extra touch of flavor and presentation, garnish with toasted sesame seeds or finely chopped green onions, if desired.
