Korean vegetable rice porridge, or Yachae Jook is one of the most comforting and delicious dishes I have tried in Korea. It is hard to pick favorites since everything here offers something different. Yachae Jook is super easy to make and is perfect to eat on a chilly evening or when your stomach is upset! It is also a common diet food in Korea since it is relatively light and low calorie but still very healthy. Yachae Jook’s mild and calming flavors help put my mind and body at peace when it feels out of balance.
The Ingredients of Vegetable Rice Porridge (Yachae Jook)
One of my favorite parts about traveling is discovering all the new and amazing foods a place has to offer! There are many foods in Korea I have never tried but they have become some of my favorites. So let’s take a look at some of the cool Korean ingredients that I used to make this recipe. If you are not living in Korea that’s ok, you can find easy replacements for all of the ingredients!
“Mu”-Korean White Radish
Mu
Mu is the Korean white radish. It is very crunchy and very firm but it is amazing for cooking and has very refreshing earthy tones! Mu is used in many dishes but it is common to use it in Gimbap (Korean version of sushi) and the Korean vegetable porridge. An easy replacement would be any white radish, or any radish that is mild in flavor.
Glutinous Sticky Rice
A very popular rice in Asia that is used as a part of or alongside many dishes. I would definitely use this rice for this dish. This rice creates a delightful creamy porridge texture and is calming to the stomach!
Dae-Pa
Dae-pa is a giant Korean green onion that has a rich and strong onion flavor. These onions are much larger and stronger than the typical green onion. Even though they are stronger in flavor, they provide a nice onion undertone to this dish. You do not have to add these if you add the yellow onion.
Gim
This is one of the most popular snacks and ingredients in Korea. Gim is just edible seaweed pieces that can be used for Gimbap, soups, or as toppings for korean vegetable rice porridge! One of my favorite foods here that I eat almost every day! You can usually buy gim at western grocery stores or order it online.
This Korean vegetable rice porridge is delicious and comforting! If you are interested in more Korean dishes check out my Chewy and Delicious Korean Garaetteok Dish (Cylinder-Shaped Rice Cake) and my Salty and Savory Simple Vegan Miso (Korean Doenjang).
So let me know what you think in the comments below!
- 4 servings white rice (short-grain sticky rice)
- 1/2 yellow onion (finely diced)
- 2 stalks green onion/Korean Dae-pa if you have access (finely diced)
- 4-6 cloves garlic (minced)
- 1 carrot (finely diced)
- 1 cup white radish/Korean mu if you have access (finely diced)
- 1 teaspoon dried parsley
- 1 teaspoon dreid basil
- 1/3 teaspoon dried thyme
- Salt and pepper to taste
- Toppings (optional but yummy)
- Sesame seeds
- Gim (seasoned)
1
Soak rice ahead of time for at least 90 minutes and then rinse well before cooking.
2
Cook rice according to the directions on the package. In the meantime prepare the rest of the vegetables.
3
Once the rice has been cooked set it aside for later use.
4
Heat the sesame oil in a large pot. Add the onions and the garlic and saute on low until fragrant and the onions are transparent.
5
Add the radish and carrot and saute on low for an additional 3-5 minutes.
6
Add in the rice and 1 cup of water. Turn on medium heat and stir regularly until most of the water has evaporated.
7
Add in the additional 1 cup of water and heat on low. Stir regularly until most of the water has evaporated.
8
Add in the seasonings, salt and pepper, and stir to incorporate.
9
Top with sesame seeds and gim to add a little crunch and saltiness.
10
Serve immediately or store in the fridge for 3-4 days. *
*If you store this dish you will just have to reheat it in a pot with a little water as it will dry out when stored.