Maangchi Shrimp Porridge (Saeu-juk)
Original creator video for the same dish; no video bytes or thumbnails are copied.
Official cooking video · Maangchi · YOUTUBEMild Korean Shrimp and Egg Porridge (Saeu-juk, Serves 4)
A mild Korean one-bowl rice porridge made by simmering soaked rice and cleaned shrimp, with fully cooked egg, toasted seaweed and sesame.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash and soak 1 cup short-grain rice in cold water at least 30 minutes, then drain. Prepare and chop the chilled shrimp and dice onion, carrot and scallions.
- 02
Heat a large pot over medium-high. Stir-fry 1 tbsp sesame oil, 2 minced garlic cloves and onion for about two minutes until slightly translucent.
- 03
Add drained rice and stir-fry 2–3 minutes until the grains turn slightly translucent. Add shrimp and stir for one minute.
- 04
Add carrot and about 1.9 L water, bring to a simmer and cook partly covered over medium-high for about 20 minutes. Lower heat and stir the bottom if needed to prevent boil-over or sticking.
- 05
Reduce to medium-low and simmer about ten more minutes until the grains are fully soft and the porridge thickens. Ensure shrimp are opaque and firm.
- 06
Add scallions, then slowly pour in two beaten eggs. Cook until the egg is completely set and the porridge returns to a simmer; season with fish sauce.
- 07
Ladle into bowls and top with crumbled pre-toasted gim and sesame. Store-bought toasted seaweed avoids handling an open flame.
Helpful source links
Before you cook
Refrigerator-thaw raw shrimp, avoid cross-contamination, and cook shrimp until firm and opaque and eggs fully set. Check shellfish, egg, sesame and fish allergens. Chill rice porridge in shallow containers within two hours at 4°C or below; use within 3–4 days and reheat to 74°C.
Allergens: 새우(갑각류) / shrimp (crustacean shellfish) / えび（甲殻類）, 달걀 / egg / 卵, 참기름·참깨(참깨) / sesame oil and seeds / ごま, 액젓(생선) / fish sauce (fish) / 魚醤（魚）
Image & source credits
These illustrations stand in for food photos.
Easy meals, made simple
Tuna and Stir-Fried Kimchi Rice Balls (6 Pieces, 2 Servings)
Finely chopped kimchi is sautéed to remove excess moisture, then mixed with canned tuna and warm rice to make easy Korean rice balls.
Korean Beef and Vegetable Stir-Fried Rice Cake Japchae (4 Servings)
This Korean tteok-japchae stir-fries lengthwise-cut chewy rice or wheat cakes with beef and colorful vegetables in a soy-based sauce. Unlike saucy tteokbokki, it is a relatively dry, japchae-style stir-fry.
