A light, nourishing Korean breakfast porridge made by simmering rice with vegetables sautéed in sesame oil. It is a simple, filling morning meal for anyone looking for something gentle on the stomach.
Soak the rice in water for at least 30 minutes, then drain.
Lightly sauté the carrot and zucchini in sesame oil over medium heat for a few minutes.
Add the drained rice and water. Cook over low heat, stirring constantly, until it reaches a porridge-like consistency.
Season with salt, garnish with finely chopped scallions, and serve hot.
Important: Stir the juk often while cooking so it does not stick to the bottom; the consistency should be slightly denser than a thick soup. It contains no obvious allergens, but people sensitive to sesame oil should take care.
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