Korean Oyster Porridge (굴죽, GulJuk)

Ingredients

• 1 cup Short Grain Rice (soaked in water for 30 minutes, then drained)
• 2 large pieces Dried Kelp (Dashima) (soaked in 5 cups cold water for 30 minutes to make broth)
• 5 cups Water (cold water for kelp broth)
• 1.5 tablespoons Sesame Oil (for frying the rice, adds nutty flavor)
• 1 cup Fresh Oysters (rinsed in cold water, shells discarded)
• 0.5 cup Mushrooms (sliced; any favorite mushroom works)
• 0.5 Carrot (peeled and diced)
• 2 Green Onions (only the green tops, chopped)
• 0.5 teaspoon Salt (adjust to taste)
• 1 sheet Dried Seaweed (Nori) (crushed into fine crumbs for garnish)
• 1 teaspoon Sesame Seeds (toasted, for garnish)

Instructions

1. Soak Rice

   Place 1 cup short‑grain rice in a bowl, cover with water and let soak for 30 minutes. Drain before cooking.

   Time: PT30M

2. Prepare Kelp Broth

   While the rice soaks, place 2 large pieces of dried kelp in 5 cups cold water and let sit for 30 minutes. This creates a light, umami broth.

   Time: PT30M

3. Fry the Rice

   Heat the large saucepan over medium‑high heat, add 1½ tbsp sesame oil, then add the drained rice. Stir constantly for 2 minutes until the rice is lightly toasted and coated with oil.

   Time: PT2M

   Temperature: medium‑high heat

4. Cook the Porridge Base

   Pour the kelp‑infused water (including the kelp pieces) into the pan. Bring to a boil, then reduce to medium and simmer for 15 minutes, stirring occasionally, until the rice is almost fully cooked and the mixture thickens.

   Time: PT15M

   Temperature: medium heat

5. Add Oysters, Mushrooms, and Carrot

   Stir in 1 cup rinsed oysters, ½ cup sliced mushrooms, and the diced carrot. Cook on high heat for 3 minutes, just until the oysters turn opaque.

   Time: PT3M

   Temperature: high heat

6. Finish with Green Onions

   Add the chopped green onion tops and cook for another minute.

   Time: PT1M

   Temperature: medium heat

7. Season

   Turn off the heat and stir in ½ tsp salt. Taste and adjust seasoning if needed.

   Time: PT0M

8. Prepare Garnish

   Place one sheet of dried seaweed in a small plastic bag and crush it with your hands to make fine crumbs. Toast 1 tsp sesame seeds in a dry pan for 1‑2 minutes until fragrant.

   Time: PT2M

   Temperature: medium heat

9. Serve

   Ladle the hot porridge into serving bowls, sprinkle seaweed crumbs and toasted sesame seeds on top, and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

260

Protein

14g

Carbohydrates

50g

Fat

10g

Fiber

3g