Tender and Savory Dried Pollack and Potato Porridge (Juk)
Tender and Savory Dried Pollack and Potato Porridge (Juk)
A Comforting Dried Pollack and Potato Porridge Made with Chamdream Rice
This Dried Pollack and Potato Porridge is simmered to perfection with nutritious dried pollack and tender potatoes. Made with Chamdream rice, the grains retain their shape yet melt in your mouth with incredible tenderness. The savory flavor of the dried pollack, combined with the sweetness of the potatoes, creates a wonderfully smooth texture that’s easy to swallow and incredibly comforting. Unlike the sometimes tough texture of dried pollack, here it blends seamlessly with the potatoes, becoming so soft you’ll barely notice its presence.
Main Ingredients- 5 Tbsp Chamdream Rice (approx. 66g)
- 13g Dried Pollack Strips
- 1 Small Potato
- 1 Egg
- A little Toasted Seaweed
Seasoning & Others- 1 Tbsp Perilla Oil
- 100ml Water from Soaking Rice
- 600ml Water for Cooking Porridge
- A pinch of Salt
- 1 Tbsp Perilla Oil
- 100ml Water from Soaking Rice
- 600ml Water for Cooking Porridge
- A pinch of Salt
Cooking Instructions
Step 1
Prepare all the ingredients for making a delicious dried pollack and potato porridge.
Step 2
Measure out 5 tablespoons (about 66g) of Chamdream rice.
Step 3
Gently wash the rice until clean, being careful not to break the grains. Soak the washed rice in water while you prepare the other ingredients, about 15-20 minutes is sufficient for the grains to soften slightly.
Step 4
Carefully check the dried pollack strips for any small bones and remove them. Then, cut the pollack into very small pieces with scissors. Cutting it finely will ensure it blends smoothly into the porridge without any tough bits.
Step 5
Peel the potato and dice it into very small cubes. Aim for the smallest dice possible so it cooks down to a tender consistency in the porridge.
Step 6
Rinse the finely cut dried pollack strips lightly under cold water. Do not squeeze out all the water; instead, place them in a sieve to drain naturally. This helps retain the pollack’s savory flavor.
Step 7
Now, let’s stir-fry. Heat 1 tablespoon of perilla oil in a pot over medium-low heat.
Step 8
Do not discard the water used for soaking the rice. Save it, as it will be used to cook the porridge.
Step 9
Add the soaked rice, finely cut dried pollack, and diced potato to the heated pot. Stir-fry over medium heat until the rice grains begin to turn translucent.
Step 10
Continue to stir-fry, preventing the ingredients from sticking to the bottom. It’s important to cook until the rice grains are separate and there’s minimal moisture remaining.
Step 11
Once the ingredients are nicely stir-fried and separate, add about one-third of the reserved rice soaking water. (You will add the water in three stages.) This step helps the rice absorb moisture while stir-frying.
Step 12
After adding the rice water, continuously stir gently to prevent the rice from sticking to the bottom of the pot. The rice grains will start to break down.
Step 13
When the initial rice soaking water has mostly evaporated and the ingredients look separate again,
Step 14
Add another portion of the rice soaking water (about two-thirds of what’s remaining) and continue to stir-fry. (This is the second addition of water.)
Step 15
Stir-fry again until most of the liquid has evaporated. This process allows the rice grains to absorb the flavors of the perilla oil and other ingredients.
Step 16
Finally, add all the remaining rice soaking water and stir-fry until the moisture is almost gone. (This is the third addition of water.)
Step 17
Once the ingredients are thoroughly stir-fried, pour in 300ml of the porridge cooking water and cover the pot to let it simmer.
Step 18
Simmer over medium heat with the lid on, but open the lid every 5-7 minutes to stir. The potato’s starch can cause it to stick to the bottom, so be sure to stir frequently.
Step 19
As the porridge cooks and the liquid reduces, add the remaining 300ml of porridge cooking water, bringing the total liquid to 600ml. Now, reduce the heat to low and let it simmer slowly and gently. Stir occasionally until the rice grains are completely broken down and the porridge has a smooth consistency.
Step 20
Towards the end of cooking, season with salt to your preference. It’s best to add salt little by little to avoid over-salting.
Step 21
The porridge is ready when the rice grains are soft and fully broken down, achieving a smooth, creamy consistency.
Step 22
Once the porridge is cooked, turn off the heat. In a separate small bowl, crack one egg and whisk it well after removing the stringy white (chalaza).
Step 23
Pour the well-beaten egg in a thin stream over the hot porridge. Do not stir immediately; let the egg cook slightly, forming a delicate layer.
Step 24
Cover the pot again and let the porridge steam for about 5 minutes. This resting period allows the flavors to meld and the texture to become even smoother. Once rested, it’s ready to be served and enjoyed.
Step 25
While the porridge is steaming, prepare the toasted seaweed. Crumble it finely or cut it into thin strips to use as a garnish for an extra touch of flavor.
