Juk is a Korean rice porridge with ingredients that can vary according to taste. It is prepared on cold and rainy days and is therefore considered a comfort food. Usually, it is prepared for children or those who are not well, to restore their strength.
INGREDIENTS 1 liter water 1 natural tuna can 1 poached egg 1 spoon Brussels sprouts kimchi 1 finely sliced spring onion 1 tablespoon soy sauce 1 tablespoon toasted sesame oil 200 g steamed rice cooled salt and pepper
METHOD - Put the rice in a high-sided pan together with the water and bring to the boil. Lower the flame and cover. Cook for 25 minutes (if it gets too dry, add more water) - Add salt, pepper, soy sauce and toasted sesame oil. Mix. - Prepare the poached egg and set aside. - Add the tuna, stir and cook for another 5 minutes. - Serve: put the porridige in the bowl, add the poached egg, the Brussels sprouts kimchi and finally garnish with the onion. Serve immediately.
BRUSSELS SPROUTS KIMCHI
INGREDIENTS 200 gr Brussels sprouts 1/2 tablespoon coarse salt 1 teaspoon crushed garlic 2 tablespoons gochugaru 1 teaspoon toasted sesame oil 1 tablespoon fish sauce 1 tablespoon granulated sugar
METHOD - Finely chop the Brussels sprouts and place them in a bowl with coarse salt. Rest for 40 minutes. Wash and squeeze, put back into the bowl. - Mix the crushed garlic, gochugaru, toasted sesame oil, fish sauce and granulated sugar aside. Add to Brussels sprouts and mix. - Serve immediately: this kimchi does not need fermentation. It can be stored in the refrigerator in an airtight container.