Aromatic Chickweed Porridge (Naengi Juk) – Taste of Spring
Infused with Spring’s Fragrance: A Deliciously Savory Naengi Juk Recipe
This recipe is for a heartwarming Naengi Juk (chickweed porridge) made with care for my mother, who has been suffering from a cold. Seeing her struggle with both coughing and a runny nose made me want to create something comforting and nourishing. I picked up some fresh chickweed from the market and prepared this fragrant and smooth porridge. While chickweed is delicious in salads (Naengi Muchim), it transforms into a wonderfully soothing dish when cooked into a porridge, bringing the essence of spring right into your kitchen. Why not try making this aromatic chickweed porridge to show your loved ones you care? Let’s get started together!
Ingredients- 1.5 cups soaked rice
- 1 shiitake mushroom
- 2 handfuls fresh chickweed (naengi)
- 1/3 carrot
- 2 Tbsp sesame oil
- 0.5 Tbsp soy sauce
- Pinch of salt
Cooking Instructions
Step 1
First, let’s prepare the star of our dish: the fresh chickweed, ready to capture the aromatic essence of spring. Rinse the chickweed thoroughly under running water to remove any soil or impurities. Then, chop it into bite-sized pieces, about 1cm in length. This preparation will help its wonderful fragrance bloom beautifully in the porridge.
Step 2
Alongside the chickweed, we’ll add shiitake mushrooms and carrots to enhance the flavor and texture of the porridge. Shiitake mushrooms offer a delightful umami and a pleasant chewiness, while carrots add a touch of sweetness and vibrant color. Finely dice both the shiitake mushroom and the carrot.
Step 3
Now, let’s begin cooking! Heat the sesame oil in a pot over medium heat. Add the pre-soaked rice and sauté it for about 2-3 minutes, until the grains become translucent. Stirring the rice like this helps to break down the grains, resulting in a wonderfully smooth and creamy porridge.
Step 4
Once the rice grains start to turn translucent and appear slightly cooked, add about 7 times the amount of water to the rice, along with the diced shiitake mushrooms. Bring this mixture to a boil over high heat. Starting with high heat helps prevent the rice from clumping and ensures it cooks evenly.
Step 5
As soon as the porridge begins to bubble vigorously, reduce the heat to low. Add the diced carrots and gently stir the porridge with a spatula to prevent it from sticking to the bottom of the pot. Let it simmer gently, stirring occasionally, over low to medium-low heat.
Step 6
When the rice grains have softened and the porridge has reached a nice, slightly thick consistency, stir in the soy sauce. Taste the porridge and add a pinch of salt as needed to achieve your desired savory flavor. The combination of soy sauce and salt will add a delightful depth of flavor.
Step 7
Finally, it’s time to add the aromatic chickweed. Stir it into the porridge and cook for just about 30 seconds. Cooking the chickweed for too short a time is key to preserving its fresh, delicate aroma. Overcooking can make it lose its fragrance, so be brief! Once the chickweed is just wilted, your delicious Naengi Juk is complete. Enjoy this warm and nourishing bowl and take care of yourself!
