40m$18.11

Korean 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.

breakfast
IPFB56
juk
Korean
meal prep
meal-planner
mushrooms
one-pot
plant-based
rice porridge
spinach
Vegan
Vegetarian

Bundle it with similar meals

10 min prep30 min cook4 servingseasySep 3, 2026

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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

Slice mushrooms, dice carrots, and prepare garlic, ginger, and scallions

Cutting Board

Chef’s knife

Measuring cups and spoons

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.

8 ounces mushrooms

5 ounces carrots

3 Count garlic

1 tablespoon ginger

2 Count scallions

Cook mushrooms, carrots, garlic, ginger, and scallions

Saucepan

Wooden spoon

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.

8 ounces mushrooms

5 ounces carrots

1 tablespoon canola oil

3 Count garlic

1 tablespoon ginger

2 Count scallions

Simmer rice with broth and soy sauce

Saucepan

Wooden spoon

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.

3 cups rice

5 cups vegetable broth

2 tablespoons soy sauce

Wilt spinach and stir in sesame oil

Saucepan

Wooden spoon

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.

3 cups spinach

2 teaspoons sesame oil

Ladle, top, and serve the juk

Ladle

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.

2 Count scallions

2 teaspoons sesame seeds

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Korean Vegetable Juk

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