Juk is the traditional Korean porridge, an ancient dish much appreciated for its delicacy and digestibility. In Korea, it is often served as comfort food, especially when someone is sick, but it is also a light and nourishing everyday meal.
There are numerous variations of juk: from dakjuk (chicken porridge) to hobakjuk (pumpkin porridge), up to richer versions with beans, mushrooms or seafood. The common denominator is always the same: slow cooking of rice in abundant liquid, which creates a creamy and enveloping texture.
This recipe suggests a vegan version using grated zucchini, leek and ginger, perfect for those looking for a healthy, light and comforting dish. Using Originario rice or sushi rice, the juk becomes naturally velvety and creamy, similar to what you find in Korean homes.
Besides being a nutritious dish, juk is also versatile: you can vary the vegetables according to the season or your personal taste, adapting the recipe to any dietary need. It is ideal as a warm breakfast, a light lunch or a restorative evening meal.
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 cup rice (Originario or sushi rice (about 180 g / 6.3 oz))
- 1 medium zucchini (grated or cut into small dice (about 200 g / 7 oz))
- 1 small leek (finely chopped (about 80 g / 3 oz))
- 2.5 tbsp ginger (grated (about 15 g / 0.5 oz))
- 6.3 cups water (or vegetable broth, or water + 2 vegetable bouillon cubes (1.5 L))
- 2 tsp sesame oil (I like toasted sesame oil (about 10 g))
- to taste salt
Steps
Preparation of the light soffritto
Heat a drizzle of sesame oil in a pot.
Gently wilt the finely chopped leek for 1–2 minutes without letting it brown.
Add zucchini and ginger
Add the grated zucchini or diced zucchini and the grated ginger.
Cook for 2–3 minutes, stirring.
Add the rice
Add the rice and stir it for 1 minute to toast and flavor it.
Add the liquid
Pour in the water or vegetable broth, or water with 2 bouillon cubes, and bring to a boil.
Slow cooking with the lid partially on
Reduce the heat to the lowest setting.
Cover the pot partially, leaving a small gap to let steam escape.
Simmer for 35–40 minutes, stirring often to prevent the rice from sticking.
Extra velvety cream (optional)
For a creamier juk, blend 2–3 ladles of porridge and return it to the pot. Or use an immersion blender for about 2 seconds directly in the pot.
Adjust seasoning and serve
Adjust salt and add a drizzle of sesame oil if desired.
Serve hot, garnished with a little chopped leek (optional).
Tips for perfect juk and variations
Use Originario rice or sushi rice for maximum creaminess.
Grate the zucchini to obtain a uniform, velvety texture.
Cook over low heat with the lid slightly ajar.
Stir often, especially around the middle of cooking.
For an even smoother result, blend part of the porridge.
If you want a more liquid juk, add extra water little by little.
Tips and variations
For a looser porridge, add a little more water during cooking.
You can replace zucchini with other soft vegetables such as pumpkin or carrot.
Store in the refrigerator for 1–2 days and reheat adding a little water if necessary.
This juk is also perfect as a light comfort food or as a warm breakfast.
For vegan juk, cook over low heat with the lid slightly ajar.
Why:
If you close the lid completely, the steam stays trapped and the water may boil too fast, causing the rice to stick or overcook.
If you cook without a lid, too much liquid evaporates and the porridge risks becoming too thick.
💡 Practical tip:
Cover the pot partially, leaving a small gap to let the steam escape.
Stir often, especially toward the middle and end of cooking, to avoid the rice sticking.
