Comforting mushroom rice porridge that's perfect for cold & flu season! Pan fried mushrooms, spicy soy sauce & creamy soft-cooked rice. Delicious & comforting!
What is Congee or Jook?
What is Congee or Jook?Rice porridge is rice boiled in water or stock until it's completely broken down into a thick, porridge consistency. In Korea, we call this jook which is made with various toppings that you eat when you’re hungove, sick, or both.
It's also known as congee, kanji, ganji, bubur, or kayu depending on which country you're in. It's popular during the cold and flu season, for breakfast, or brunch.
How to make mushroom rice porridge
For this mushroom rice porridge you can choose pretty much whichever toppings you want. It’s the perfect way to clear out your fridge. I went with mushrooms, thinly sliced red onions, and whatever herbs I had in the fridge but you can add any combination of veggies and meat.
Start with making the rice for the rice porridge. You can use any type of rice you want but traditionally short grain rice is used in Korea and Japan, whereas long grain rice is used in China. Make sure you have enough liquid to soften and break down the rice. The more liquid you add, the smoother the consistency will be.
I hope you enjoy this recipe for mushroom rice porridge! Please share, rate, and comment below. I’d love to hear from you!
Don’t forget to subscribe to my newsletter for recipe updates and occasional kitchen tips and tricks! Also come find me on Pinterest, Facebook, Instagram, and Twitter. Stop by and leave me a message! I love reading your comments!
*This post may contain affiliate links which mean any purchases made through my link pay a small commission without any extra cost to you. For more information, please see my Privacy Policy.
Recipe
Comforting Mushroom Rice Porridge
☑ Ingredients
Rice Porridge:
- 1 cup jasmine rice
- 7 cups filtered water - or broth
Toppings:
- 12 oz mushrooms - sliced ½ inch thick
- ⅔ cup red onion - slicked ¼ inch thick
- 3 stalks green onions - chopped
- ½ cup cilantro - chopped
Sauce:
- 2 Tablespoons Korean red pepper flakes
- 3 Tablespoons low sodium soy sauce
- 1 Tablespoon sesame oil
- 1 teaspoon rice wine vinegar
- 1 teaspoon toasted sesame seeds
Instructions
- Rinse the rice until the water runs clear, about 3 or 4 times. Put the rice in a large pot with 7 cups of filtered water or broth. Cover and bring to a boil. Once it starts to boil, reduce the heat and simmer for an hour while stirring occasionally. The rice should be fully cooked and broken down. The consistency should be thick and creamy.
- While the rice is cooking, heat a pan over medium-high heat and add a generous amount of oil. Once the pan is hot, add the mushrooms as a single layer and leave them alone for about 3 - 4 minutes until they are seared golden brown. Flip them and sear the other side for another 3 - 4 minutes. Remove from the pan and set aside.
- Add sliced red onions to the pan and sear over medium high heat until the edges get brown and crispy. About 3 - 4 minutes. Remove from the pan and set aside with the mushrooms.
- Add all the ingredients for the sauce to a small bowl and set aside.
- Serve rice porridge with the mushrooms, red onions, chopped green onions and cilantro. Finish with 1 - 2 Tablespoons of sauce on top.
✎ Recipe Notes
Nutrition
*Nutritional information is an estimate, calculated using online tools.
Amanda
Hi Jamie,
I have made this delicious recipe twice so far. It has been perfect for our Australian Winter - comforting and full of flavour. I haven't been able to find Korean red pepper flakes, but I have some dried homegrown chillies which work well.
Thanks for this recipe - I have now subscribed to your blog.
Georgia
We have been trying to eat lighter and more nourishing foods and came across your recipe. Honestly, it is pure food that is good for the soul! It really feels like it is doing you good while you are eating it! So many delicious things you can serve with it too.
Allie
My brother had been fighting a cold lately and wanted something comforting. I came across this recipe and it worked so well. We ate a few big serves and he found it so soothing. I highly recommend using the Korean Red pepper flakes.
Jamie
Thanks Allie! So glad your brother is feeling better after having this. It works every time for when I'm feeling under the weather!
Alex
My Mum requested I cook dinner for her birthday - she is a vegetarian, and a huge mushroom fan. I wanted to do something a little special, and came across this recipe.
We loved it - the flavours are delicious and it was such a unique dish. Will be making it again, thank you!
Jamie
Thanks Alex! I'm so glad you and your mom loved this mushroom congee! 🙂
Katie
This looks sooooo delicious! I have always wanted to try making rice porridge, but the recipes usually have meat (and I'm vegetarian). I have GOT to try this! <3
Jamie
Thank you so much Katie! Let me know how it turns out! <3