1 cup short grain rice, unrinsed
6 cups water, plus more as needed
2 cups chicken stock (preferably homemade)
1 ounce dried mushrooms
2-inch piece of ginger, peeled and minced
Splash of fish sauce (optional)
Splash of soy sauce (optional)
Toppings: Chopped Spicy Seoul Kimchi, cilantro leaves, sliced scallion greens and chopped salted roasted peanuts
- Add rice, water and chicken stock to a large pot, bring to a boil over high heat, reduce heat to medium-low and simmer, stirring occasionally, for 1 1/2 hours. If the mixture looks very thick and starts sticking on the bottom, add water as needed.
- Meanwhile, place dried mushrooms in a medium bowl and cover with boiling water. Let sit for 30 minutes, drain and then chop up mushrooms.
- After simmer for 1 1/2 hours, add chopped mushrooms, ginger, a splash of fish sauce, a splash of soy sauce and a couple pinches of salt, stirring to combine. Let cool for 45 minutes, stirring occasionally and adding water if needed. The texture of the jook should be like runny oatmeal. Season to taste with additional salt.
- To serve, spoon some of the jook into a bowl and top with chopped kimchi, cilantro, scallions and peanuts. Enjoy immediately!