Mushroom Jook with Kimchi, Herbs and Roasted Peanuts




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)

Kosher salt


Toppings:  Chopped Spicy Seoul Kimchi, cilantro leaves, sliced scallion greens and chopped salted roasted peanuts




  1. 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.


  1. Meanwhile, place dried mushrooms in a medium bowl and cover with boiling water.  Let sit for 30 minutes, drain and then chop up mushrooms.


  1. 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.


  1. To serve, spoon some of the jook into a bowl and top with chopped kimchi, cilantro, scallions and peanuts.  Enjoy immediately!

Leave a Reply

Your email address will not be published. Required fields are marked *

10% Discount
No prize
Next time
15% Discount
20% Discount
No Prize
No luck today
Save $5
No prize
Feeling Lucky? Spin the Lucky Foods discount wheel !
Enter your email address and spin the wheel for your chance to win discounts in the Lucky Foods shop
good luck!
Join Waitlist We will inform you when the product arrives in stock. Please leave your valid email address below.