AI-generated imageEasy Tuna and Vegetable Juk with Cooked Rice (2 servings)
Korean-style tuna and vegetable porridge using 300 g of cooked rice, one 150 g can of tuna, carrot, zucchini and onion. Using cooked rice instead of soaked raw rice simplifies this home adaptation.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash and dice the 80 g zucchini, 40 g carrot and 60 g onion into roughly 5 mm pieces. Keep hands and the board clean.
- 02
Check the tuna can for bulging, leaks or damage; open and drain its liquid or oil. Do not use an abnormal can.
- 03
Heat 5 ml sesame oil over medium-low heat and stir the diced vegetables for about 2 minutes. Reduce the heat if they begin to brown too much.
- 04
Add 300 g cooked rice and 800 ml water, breaking up clumps. Once boiling, reduce heat and simmer 10–12 minutes, stirring occasionally until the grains soften.
- 05
Add the drained 150 g tuna and cook another 3–5 minutes until fully heated through. Add a little more water if too thick.
- 06
Season with 10 ml Korean soup soy sauce and adjust thickness with a little water as needed. Top with optional seaweed and let the hot porridge cool briefly before serving.
Helpful source links
Before you cook
Check fish, sesame and soy allergens; soup soy sauce may contain wheat. Reheat refrigerated cooked rice thoroughly and never use rice left too long at room temperature. Discard swollen or leaking cans. Cool very hot porridge briefly before eating. Refrigerate leftovers in shallow containers within 2 hours at 4°C or below and reheat to 74°C.
Allergens: fish (tuna), sesame (sesame oil), soy and possible wheat (Korean soup soy sauce; check label)
Image & source credits
AI-generated image.
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