It’s
been raining all day. You need comfort food that’s easy to cook on a day like
this. All you need is rice, egg and canned tuna. This simple juk (Korean risotto-like porridge)
recipe requires fish sauce as I use water instead of stock.
Ingredients
Serves 1
50ml
drained tuna fish (canned)
1
beaten egg (or 50ml whole egg)
150ml
cooked short-grain rice
200ml
water
1
teaspoon canari aekjeot (sand lance
sauce)
Directions
1. Place pot with cooked rice and water over high heat. Stir
occasionally to prevent rice from sticking to the bottom of the pot.
2. Let the mixture boil for about two minutes or until it
develops a creamy consistency. It should bubble up about three times, so make
sure you use a deep pot if you don’t want your juk to boil over
3. Drop beaten egg to the boiling rice mixture and add drained
tuna. Cook for about one more minute.
4.
Add in more water if the juk is too
thick and if it’s too watery cook a little longer.
5. Garnish with crushed roasted
sesame seeds.
