Chicken and Mushroom Juk (Korean Rice Porridge) With Kimchi

This juk starts with a flavorful homemade chicken stock, and is finished with vibrant toppings including kimchi, pan-fried mushrooms, black sesame seeds, and fresh chives. Judy Joo

Serves 4

For the Rice Porridge

• 1 cup short grain rice
• 4 1/2 ounces fresh shiitake mushrooms, plus 4 extra for garnish, stems removed
• 1 teaspoon toasted sesame oil
• 8 cups chicken stock (preferably homemade)

To Serve

• 6 ounces roasted chicken meat, skinless and boneless, store-bought or leftovers
• 1/2 packed cup drained cabbage kimchi
• Pinch of salt
• 4 tablespoons fried shallots
• 4 teaspoons chopped chives
• 1/4 teaspoon black sesame seeds
• Soy sauce, for serving

Rinse and soak the rice, with enough water to cover the rice, for at least 30 minutes or longer. Drain well and set aside.