Chicken and Mushroom Juk (Korean Rice Porridge) With Kimchi

A Warm Hug in a Bowl of Porridge

For at least 3,000 years, this soothing staple rice gruel has been cooked in various ways throughout Asia, deeply rooted in a number of culinary traditions. In its most basic form, the dish is comprised of grains, such as rice or barley, and water or stock, simmered together until they form a thick, cream-like porridge. Juk’s popularity is due in part to its healing and nourishing characteristics. It’s warming to the body, highly hydrating, and soothing for the stomach, and when made with a good stock or bone broth, is rich in protein and collagen. The comforting porridge is a quintessential sick day food, especially for an upset stomach. Mothers even also use juk to wean their babies, and the elderly often eat it to ward off disease.


Read more about Juk here.


Serves 4 portions

For the Rice Porridge

  • 1 cup short grain rice
  • 4 1/2 ounces fresh shiitake mushrooms, plus 4 extra for garnish, stems removed
  • 1 teaspoon toasted sesame oil
  • 8 cups chicken stock (preferably homemade)

To Serve

  • 6 ounces roasted chicken meat, skinless and boneless, store-bought or leftovers
  • 1/2 packed cup drained cabbage kimchi
  • Pinch of salt
  • 4 tablespoons fried shallots
  • 4 teaspoons chopped chives
  • 1/4 teaspoon black sesame seeds
  • Soy sauce, for serving


  1. Rinse and soak the rice, with enough water to cover the rice, for at least 30 minutes or longer. Drain well and set aside.
  2. While the rice is soaking, cut the mushrooms into 1/3-inch cubes. Set aside.
  3. In a large heavy-bottomed pot or a Dutch oven, heat the sesame oil over medium-low heat until just fragrant, but do not burn.
  4. Add drained rice and lightly toast it, for about 2 minutes, while stirring constantly. Add mushrooms and keep stirring to sauté another 1 to 2 minutes, until very dry. Make sure you scrape the bottom of the pan often to prevent the rice and mushrooms from sticking.
  5. Pour the chicken stock into the pot and bring to a boil over high heat. Stir well. Lower the heat to medium-low, and simmer for about 45 minutes until liquid is reduced, and rice is plump and broken. While simmering, make sure to stir the rice every 15 minutes to ensure it doesn’t stick to the bottom.
  6. Meanwhile, prepare the toppings to serve: Shred the chicken meat, set aside. Chop the kimchi, set aside. Slice the reserved 4 mushrooms thinly and place them in a lightly greased or a non-stick frying pan with a pinch of salt over medium heat. Toast the mushrooms until they are light brown in color on both sides. Set aside.
  7. To serve, warm up the shredded chicken meat. Divide the rice porridge between 4 bowls and garnish with warm shredded chicken meat, chopped kimchi, toasted mushroom slices, fried shallots, chopped chives, and black sesame seeds.
  8. Serve immediately with soy sauce on the side.

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This piece dives into my adventures with Seoul Bird, exploring how Korean fried chicken became a fan favorite, and my aspirations to bring Korean flavors around the world.

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@judyjoochef Instagram profile imageFamily meals are a cornerstone of Korean culture, where the table is adorned with an array of small dishes (banchan), showcasing a main course often barbecued meat cooked on a grill built into the table. 

One of the favourites is kalbi (marinated beef short-rib), which is not just a meal, but a convivial experience, bringing everyone together. It’s served with lettuce or perilla leaves (ssam), allowing everyone to wrap their meat with rice, kimchi, ssamjang hot sauce, or their preferred sides.

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@judyjoochef Instagram profile imageHailing from the great state of New Jersey– I grew up eating buffalo wings. 

There was even a buffalo wings site on campus at my college in NYC called Pluck U. (who else remembers this chain? It was started by Columbia and NYU grads). It was open late, and our go to place for midnight munchies!

And, yes they do come from Buffalo, NY, a city upstate known for their bitterly cold winters and their nuclear hot wings. 

Here, I have twisted up the traditional Buffalo wings with a fusion of East meets West. Believe me, I am a mega fan of the original wing slathered in Frank’s hot sauce. But, these Korean-esque wings are drenched in a delectably spicy gochujang based hot sauce, offering a more earthy and umami flavor. 

With the perfect balance of heat, tang, and a hint of sweetness, each bite is an adventure in itself.

Elevate your Korean Buffalo Wings experience with these tips:

Ensure your wings are well-coated in potato starch for that irresistible crunch.

Fry to golden perfection and toss well in the sauce for a glossy spicy finish.

Serve hot and garnish with sesame seeds and finely chopped spring onions for an added burst of freshness. 

And, a side of your fave blue cheese dressing! 

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