Lee Hye-jung's Shrimp and Crab Meat Juk

Name: Lee Hye-jung's Shrimp and Crab Meat Juk
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 cup soaked short-grain rice; 1/4 cup soaked sweet rice (5:1 ratio of short-grain to sweet rice); 6 shrimp; 80g crab meat (snow crab or red snow crab); 2 eggs; a little minced large green onion; 2 tbsp sesame oil; 1 tbsp cheongju; a pinch of salt

A smooth porridge made by stir-frying rice in sesame oil until golden, then simmering with plump shrimp, snow crab meat, and egg whites.

30 min Difficulty Easy Rice bowls

Main ingredients

short-grain rice sweet rice shrimp crab meat eggs large green onion sesame oil cheongju

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short-grain rice sweet rice shrimp crab meat eggs large green onion sesame oil cheongju

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Quick recipe

Cooking tips

Mixing short-grain rice with sweet rice in a 5:1 ratio gives the porridge a much glossier and smoother texture.
Stir-frying the rice in sesame oil until it reaches a golden-yellow color is key to infusing the entire broth with a deep, nutty aroma.
Straining the egg whites through a sieve removes the stringy parts and ensures they cook into clean, delicate strands without clumping.

Recommended for

Those who want to make a comforting, nutty porridge that warms and soothes the stomach.
Those looking for a breakfast dish that combines the savory depth of seafood with the softness of egg whites.

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Lee Hye-jung's Shrimp and Crab Meat Juk

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