Nutrient-Rich Dried Pollack and Vegetable Rice Porridge (Hyeonmi Bukuh-Juk)
Dried Pollack and Vegetable Rice Porridge / Brown Rice Pollack Porridge: Perfect for a Nutritious Breakfast, Hangover Cure, or Diet Meal!
This is a highly nutritious porridge made with dried pollack (hwangtae), which is low in fat and rich in protein. Dried pollack’s protein content is about 12 times that of tofu and 24 times that of milk. It’s packed with amino acids that help break down alcohol and protect the liver, along with abundant calcium, iron, and vitamins, making it excellent for detoxification and fatigue recovery. Therefore, this pollack porridge is ideal as a hangover cure (haejang-juk), a hearty nutritious breakfast, or a light diet meal. Its smooth texture and the harmonious blend of ingredients make it a delicious dish for the whole family.
Main Ingredients- 1 cup mixed brown rice and glutinous brown rice
- 1 handful dried pollack (hwangtae) (approx. 30-40g)
- 1/4 carrot
- 1/4 zucchini
- 1/4 eggplant
- 1/4 onion
- 1 Tbsp all-purpose flour
- 6-7 cups dried pollack broth (made with pollack heads and kelp)
- 1-2 Tbsp sesame oil
- A pinch of soy sauce for soup or salted shrimp (for seasoning)
Cooking Instructions
Step 1
First, prepare the dried pollack (hwangtae). Sprinkle 1 tablespoon of flour onto the dried pollack and gently knead it with your hands to remove any dust and impurities. Rinse thoroughly under cold water and squeeze out excess moisture. This process will make the pollack much softer.
Step 2
Finely chop all the vegetables (carrot, zucchini, eggplant, onion) after washing and peeling them. This ensures they blend well into the porridge and are easy to eat. Finely mince the prepared dried pollack as well.
Step 3
Soak the brown rice and glutinous brown rice in water for 7-8 hours. (If you are short on time, soak them for about 2 hours, then briefly process them in a blender or grinder. This will help create a smoother porridge. Don’t grind them too finely, just a light grind.) Alternatively, using pre-cooked brown rice makes preparing the porridge even simpler.
Step 4
Heat 1-2 tablespoons of sesame oil in a pot over medium-low heat. Add the minced dried pollack and stir-fry until fragrant. Sautéing the pollack in oil enhances its flavor. Once the pollack is lightly cooked, add the soaked and lightly ground brown rice (or cooked brown rice) and stir-fry them together.
Step 5
When the rice grains start to turn translucent and are well-stirred, add about 1/2 tablespoon of soy sauce for soup (or a tiny pinch of salted shrimp) and stir-fry for another 1-2 minutes to combine the brown rice and pollack. This stir-frying step develops the savory flavor of the porridge.
Step 6
Pour in about 6-7 cups of the prepared dried pollack broth (made by simmering pollack heads and kelp). Bring to a boil over high heat, then reduce to medium heat, cover with a lid, and simmer. Cook for about 20-25 minutes, or until the rice grains are tender and have broken down into a porridge consistency.
Step 7
Once the brown rice has softened and the porridge has thickened, add all the finely chopped vegetables (carrot, zucchini, eggplant, onion) and mix well. Cover again and continue to simmer over low heat for another 5-10 minutes, allowing the vegetables to become tender. Be careful not to overcook them until they become mushy.
Step 8
Finally, taste the porridge and season it with soy sauce for soup or salted shrimp according to your preference. Using salted shrimp adds an extra umami depth. Serve hot in bowls. You can drizzle a little sesame oil on top if desired.
