40m$21.40Korean Vegetable Juk
A savory vegan rice porridge with tender cremini mushrooms, carrots, baby spinach, and fragrant toasted sesame oil. Starting with cooked rice makes it practical for breakfast or meal prep.
Shopping options
Toasted sesame oil
2 Teaspoon
International Collection Toasted Sesame Oil
4%
Toasted sesame seeds
2 Teaspoon
Sun Luck® Toasted Sesame Seeds
7%
Canola oil
1 Tablespoon
Kroger® 100% Pure Canola Oil
1%
Fresh ginger
1 Tablespoon
Spice World™ Fresh Peeled Ginger Bag
7%
Vegan low-sodium vegetable broth
5 Cup
Pacific Foods Low Sodium Organic Vegetable Broth 32 oz Carton
63%
Baby spinach
3 Cup
Kroger® Baby Spinach
100%
Cooked short-grain white rice
3 Cup
Bibigo Cooked Sticky White Rice
90%
Garlic
3 Count
Kroger® Peeled Garlic
6%
Low-sodium soy sauce
2 Tablespoon
Kikkoman® Less Sodium Soy Sauce
10%
Cremini mushrooms
8 Ounce
Kroger® Whole Baby Bella Mushrooms
100%
Carrots
5 Ounce
Carrots
69%
Scallions
2 Count
Green Onions
20%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- Vegan low-sodium vegetable broth-5 cups
- Cremini mushrooms-8 ounces
- Carrots-5 ounces
- Cooked short-grain white rice-3 cups
- Baby spinach-3 cups
- Garlic-3 cloves
- Low-sodium soy sauce-2 tablespoons
- Canola oil-1 tablespoon
- Fresh ginger-1 tablespoon
- Toasted sesame oil-2 teaspoons
- Scallions-2 medium
- Toasted sesame seeds-2 teaspoons
Wipe the mushrooms clean and slice them 1/4 inch thick. Peel and finely dice the carrots. Mince the garlic, grate enough ginger to measure 1 tablespoon, and thinly slice the scallions, keeping the pale and dark-green parts separate.
Use a stable cutting board and keep fingers clear while slicing and dicing.
Heat the canola oil in the saucepan over medium-high heat. Add the mushrooms and carrots, spread them into an even layer, and cook for 6 to 7 minutes, stirring occasionally, until the mushrooms are browned and the carrots begin to soften. Add the garlic, ginger, and pale scallion slices; cook until fragrant, about 45 seconds.
Use caution when adding the vegetables to hot oil, as the oil may splatter.
Add the cooked rice, vegetable broth, and soy sauce. Break apart the rice clumps with the spoon and bring the mixture to a boil. Reduce the heat to medium-low, partially cover, and maintain a steady, gentle simmer for 16 to 18 minutes. Stir every 3 to 4 minutes, pressing some of the rice against the side of the pan to create a creamy texture.
Stir carefully around the boiling liquid to reduce the risk of hot porridge splattering.
Add the baby spinach one handful at a time and stir until wilted, about 2 minutes. Remove the pan from the heat and stir in the toasted sesame oil. The juk should be creamy and loose enough to settle slowly in the pan; if necessary, stir in hot water 1/4 cup at a time.
Stir the hot porridge carefully to avoid splatters, especially when adding the spinach.
Ladle the hot juk into bowls. Top evenly with the dark-green scallion slices and toasted sesame seeds, then serve immediately.
Allow each serving of the hot juk to cool briefly before eating.
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