AI-generated imageTraditional Korean Honghap-juk: Dried Mussel Rice Porridge (2)
Honghap-juk (also called damchae-juk) is a traditional Korean rice porridge simmered with a light broth from dried mussels, rather than an abalone or shrimp porridge.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse the rice several times, soak in cold water for about 1 hour, then drain.
- 02
Check that the dried mussels are food-grade and properly stored. Pick out grit or shell fragments and rinse. If the package calls for rehydration, follow its directions while keeping them chilled.
- 03
Combine mussels, 850 mL water, and garlic in a pot. Bring to a boil, then simmer until the mussels are tender and the broth is flavored.
- 04
Chop large mussels into small pieces. Add drained rice and sesame oil; simmer on low to medium-low heat, stirring often, about 25–35 minutes until the grains are fully tender. Add hot water gradually if too thick.
- 05
When rice is completely cooked, season with 1 tsp soup soy sauce to taste and serve hot. Cool leftovers promptly in shallow containers and refrigerate.
Before you cook
Mussels can cause molluscan-shellfish allergy. Use food-grade dried mussels, follow package storage/rehydration directions, and remove shell fragments. Cook rice and mussels fully, refrigerate leftovers within 2 hours at 4°C/40°F or below, and reheat thoroughly. Check soy sauce and sesame allergens.
Allergens: 조개류(홍합, 연체패류) / Mussels (molluscan shellfish) / ムール貝（軟体貝類）, 참깨(참기름) / Sesame / ごま, 대두·밀 가능(국간장 제품 확인) / Soy and possibly wheat (check soy sauce label) / 大豆・小麦の可能性（しょうゆ表示確認）
Image & source credits
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