AI-generated imageEasy Korean Sweet Corn and Rice Juk (2 servings)
Blend drained canned corn and cooked rice with water, then simmer into a smooth Korean-style porridge, with no milk or wheat flour.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Drain the corn. Use refrigerated rice straight away rather than leaving it at room temperature.
- 02
Blend 200g corn, 200g rice, and 450mL water until nearly smooth.
- 03
Add the blended mixture and remaining 200mL water to a pot. Heat over medium-low, stirring the bottom.
- 04
Once bubbling, simmer and stir for 5–7 minutes more until thick and piping hot throughout.
- 05
Season with 1/4 teaspoon salt and optional 1 teaspoon sugar. Add a little hot water if too thick and serve.
Helpful source links
Before you cook
Use freshly cooked or promptly refrigerated rice. Refrigerate leftovers promptly, reheat thoroughly while stirring, and avoid burns from hot porridge.
Allergens: 시판 옥수수의 제품별 알레르기 표시 확인
Image & source credits
AI-generated image.
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