Korean egg rice porridge (gyeran-juk)
Soft cooked rice with fully cooked egg ribbons and tiny carrot pieces. A simple Korean porridge for two light meal bowls.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Required for this recipe; use the listed amount.
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Essential
Required for this recipe; use the listed amount.
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Optional
May be omitted without changing the other quantities.
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Essential
Required for this recipe; use the listed amount.
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Optional
May be omitted without changing the other quantities.
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Substitute available
If Toasted sesame oil is unavailable
- Use instead
- Neutral cooking oil
- Substitute quantity
- 1 teaspoon (5 ml)Reference quantity: 5 ml
If toasted sesame oil is missing, use this amount of neutral oil at the same finishing stage; no extra cooking time. The nutty aroma will be absent.
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Optional
May be omitted without changing the other quantities.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Use freshly cooked rice or rice chilled promptly and kept at 4°C or below for no more than 24 hours; never use rice left out. Wash and peel the carrot portion (30 g), dice into 3 mm cubes, and wash and finely slice the optional spring onion. Beat 2 eggs in a separate bowl. Wash hands and utensils after touching raw egg.
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Step 2
Put the cooked rice (210 g), carrot and 4 small paper cups water (720 ml) in a saucepan. Bring to a boil over medium-high heat, break up rice clumps, then simmer on medium-low 10–12 minutes. Stir the bottom every minute until grains open and carrot crushes easily. If sticking or too thick, add hot water 2 tablespoons at a time.
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Step 3
Keep the porridge gently bubbling. Pour in the beaten eggs in a thin stream while stirring slowly. Simmer 2–3 minutes, stirring, until no liquid egg remains and the whole porridge reaches 74°C. Do not turn off the heat immediately after adding the eggs.
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Step 4
Add the optional spring onion and simmer 1 minute. Taste and add salt gradually, up to ¼ teaspoon; you may not need it all. Turn off the heat and stir in 1 teaspoon sesame oil. Divide into two bowls and let spoonfuls cool before eating.
Finished dish
A small paper cup is 180 ml; a tablespoon is 15 ml and a teaspoon is 5 ml. Contains egg and sesame. Carrot and spring onion may be omitted without changing the cooking time. Cool leftovers in shallow containers within 1 hour, refrigerate at 4°C or below, use within 24 hours and reheat only once to 74°C throughout. Rice-cooking time is not included.
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Enjoy every bite
How to enjoy it
Serve warm as a light meal with a small mild side dish; stir before eating because the center holds heat.
