Luxurious Korean Rice Porridge (Juk) with ‘Cham Dream’ Rice
Luxurious Korean Rice Porridge (Juk) with ‘Cham Dream’ Rice
Gourmet Porridge Recipe Using Our Premium Korean ‘Cham Dream’ Rice for Special Occasions
We developed this recipe with the intention of creating a sophisticated porridge using ‘Cham Dream’ rice, a premium Korean variety that is perfectly suited for making juk. Its chewy texture and delicate flavor will impress your guests!
Porridge Ingredients- 2 measuring cups ‘Cham Dream’ Korean rice (soaked for at least 30 minutes)
- 100g finely ground Korean beef (lean cut)
- 5g fresh sprouts (for garnish)
- 20g onion (finely minced)
- 5 cloves garlic (3 finely minced, 2 thinly sliced)
- 2 Tbsp olive oil
- 5 Tbsp truffle oil
- 2 liters water (for soaking rice and cooking)
- 1 piece Grana Padano cheese (grated)
- 10g enoki mushrooms (caps only, for garnish)
- 1 tsp caviar (for garnish)
Seasoning- 2 Tbsp soy sauce (jin ganjang)
- 1 tsp salt (to taste)
- Pinch of black pepper
- 2 Tbsp soy sauce (jin ganjang)
- 1 tsp salt (to taste)
- Pinch of black pepper
Cooking Instructions
Step 1
Prepare the aromatics for the porridge. Finely mince 20g of onion. Finely mince 3 cloves of garlic and thinly slice the remaining 2 cloves.
Step 2
In a dry stainless steel pan (no oil), brown the 100g of ground Korean beef. This crucial step allows the delicious components of the beef to caramelize and stick to the pan, intensifying the flavor.
Step 3
Once the beef is halfway cooked, add the minced onion, 2/3 of the minced garlic, and the sliced garlic. Pour in 2 Tbsp of olive oil and sauté everything evenly until lightly browned and fragrant.
Step 4
When the ingredients start to turn a nice brown color, add 2 Tbsp of soy sauce to an empty spot in the pan. Let it simmer briefly, then scrape up any browned bits from the bottom of the pan and stir everything together.
Step 5
Add the pre-soaked ‘Cham Dream’ Korean rice to the pan with the beef mixture. Drizzle in 3 Tbsp of truffle oil and stir-fry together until the rice grains are coated and slightly translucent.
Step 6
Pour in 1 liter of water (about 5 cups) and scrape the bottom of the pan again to incorporate all the flavorful browned bits. Do not add all the water at once; you’ll add more as the porridge cooks. This helps maintain a good texture and prevents it from becoming too watery.
Step 7
Continue to cook, stirring frequently to prevent sticking, and adding water gradually as needed until the rice is tender. As the rice nears doneness, stir in the remaining 1/3 of the minced garlic and grated Grana Padano cheese. The cheese adds a wonderful depth of flavor and creaminess.
Step 8
Once the rice is fully cooked and soft, turn off the heat. Season with salt to taste and a pinch of black pepper. Finally, add the remaining 2 Tbsp of truffle oil and stir vigorously about 10 times. This emulsification process creates a smooth, sauce-like consistency.
Step 9
Ladle the luxurious porridge into a beautiful serving bowl. Arrange the enoki mushroom caps around the edge for a decorative touch. Place the fresh sprouts in the center, and delicately top with 1 tsp of caviar. Finish with a light grating of Grana Padano cheese for a stunning presentation and an unforgettable taste!
