Beef and vegetable porridge

Soegogi-yachaejuk 쇠고기야채죽

Today’s recipe is a delicious, colorful, savory one-bowl meal called Soegogi-yachaejuk, a nutritious rice porridge made with cuts of lean beef and tons of vegetables. It makes for a warm, hearty meal any time of the year. And it’s easy on the stomach so good for people who are recuperating. It’s also a low carb food, great if you’re on a diet, and on top of all that, it’s economical: you can make four huge bowls of porridge with only 1 cup of rice.

But the main reason to make this is because it’s delicious. Make it for your friends and family, and I guarantee they will love it, or make a big batch for yourself, have a bowl now, and save the rest for later.


I have a few emotional memories of this recipe, and I’ve been sharing it privately with some of my readers over the years. Now I finally made a video for it, and I hope it serves you and your family well over the years, in good times and bad, just as it’s served mine.

Happy cooking!

Ingredients (Serves 4)

  • 1 cup white short grain rice, washed, soaked in cold water at least 30 minutes
  • 1 tablespoon sesame oil
  • ½ pound of lean beef, ground
  • 4 garlic cloves, minced
  • ⅓ cup chopped onion
  • ⅓ cup chopped carrot
  • ½ cup chopped red bell pepper
  • ½ cup chopped yellow bell pepper
  • 1½ cup broccoli, chopped into small pieces
  • 2 tablespoons fish sauce (or soup soy sauce, or salt, to taste)
  • 4 sheets of gim (dried seaweed paper), toasted and crushed in a plastic bag (optional)
  • 4 teaspoons toasted sesame seeds (optional)




  1. Heat up a heavy pot or sauce pan and add 2 teaspoons sesame oil and the beef. Cook over medium high heat, stirring with a wooden spoon for about 2 to 3 minutes until the beef is no longer pink.
  2. Add the garlic and onion, stirring for a few minutes until the onion turns a little translucent.
  3. Strain the rice and add to the pot. Stir for about 3 to 4 minutes until the rice looks a little translucent and sticky.
  4. Add all the chopped colorful vegetables and keep stirring for a minuteBeef and vegetable porridge (Soegogi-yachaejuk: 쇠고기야채죽)
  5. Add 7 cups of water and stir well with the wooden spoon and cover. Cook for 20 minutes over medium high heat. If it boils over, half cover the pot with the lid and keep cooking.Beef and vegetable porridge (Soegogi-yachaejuk: 쇠고기야채죽)
  6. Uncover, stir the porridge a few times, and turn down the heat to low. Cover and cook for another 10 minutes.
  7. Add the fish sauce and 1 teaspoon sesame oil. Serve hot. Right before serving, add the crushed seaweed and sesame seeds.

juk_potBeef and vegetable porridge (Soegogi-yachaejuk: 쇠고기야채죽)



  1. drobinson Gyeongsangnam-do joined 2/17
    Posted February 27th, 2017 at 7:25 am | # |

    Is it only good to keep for one day in the refrigerator? Are you able to freeze this?

    • Maangchi New York City joined 8/08
      Posted March 1st, 2017 at 9:49 am | # |

      You can refrigerate it for a couple of days or freeze it up to 1 month. When you reheat it, be sure to add some water.

  2. Mikuy1201 Los Angeles joined 7/16
    Posted July 11th, 2016 at 11:25 pm | # |

    Hi Maangchi – I love all of your recipes! Can I make this rice porridge in a slow cooker too? If so, can I follow the recipe as is or do I need to make any changes? Thanks so much!

  3. Helia Indonesia joined 3/16
    Posted March 23rd, 2016 at 10:40 pm | # |

    I based my own somewhat juk recipe from this. So I am very grateful for the idea.

    I usually add chicken, half an onion, at least 1 head of garlic, 1tb of ginger, 2sweet potatoes, 1 carrot and any other veggie I like (today it was mushroom!). I also add 1- 1 1/2 cups of cooked red kidney beans in the end for extra nutrition, as well as using red rice.

    I know it might not sound like any congee or juk, but it’s yummy! So thanks for sharing Maangchi, always find your recipes as great inspiration to start my own experiments ;)

  4. pearliwao los angeles joined 1/16
    Posted January 18th, 2016 at 5:14 pm | # |

    Hello Ms. Maangchi,

    Thanks for the lovey recipe! I can’t wait to try it out. I wanted to substitute the white rice for brown rice. What do you recommend in terms of water ratio?

    Thanks in advance!!

  5. StarStuff42 joined 8/15
    Posted September 16th, 2015 at 7:12 pm | # |

    Hi Maangchi! I realize that you posted this recipe back in February so you’ve probably already answered my question. Is it possible to make this in a slow cooker? I assume I would be able to just throw everything in (minus the sesame seeds and seaweed) on high but I figured I’d double check.


  6. Naotix United States joined 6/14
    Posted June 24th, 2015 at 10:07 pm | # |

    I LOVE this recipe!
    I like to add a drop of Gochujang to it for that sweet and spicy taste too.
    So very yummy!

    • Maangchi New York City joined 8/08
      Posted June 26th, 2015 at 11:17 am | # |

      Adding gochujang sounds very interesting!

  7. LifeofKimbab United Kingdom joined 3/15
    Posted March 12th, 2015 at 12:31 pm | # |

    Hi Maanchi :)

    I am planning to make this. However, seeing as it’s enough to serve four, I was wondering how well and how long it will keep as I don’t want to have to make smaller portions everyday day.

    I can’t wait to try it out!! XD

    • Maangchi New York City joined 8/08
      Posted March 12th, 2015 at 9:41 pm | # |

      You can refrigerate up to 1 day. When you take it out of the fridge, the porridge will look thicker than before. Then add some water and reheat it, stirring with a wooden spoon, and serve. The size of serving totally depends on you. I think this recipe serves 4 generously.

  8. kroxywuff Aventura, FL joined 2/15
    Posted February 24th, 2015 at 10:35 pm | # |

    Hi! I made this dish on the weekend because I love the porridge I’ve had at Korean restaurants. Unluckily for me I came down with a sore throat, but I had a big batch of porridge in the fridge ready to go!

    It really does soothe the throat and make me feel better.

    Thanks Maangchi!

  9. ddnorman Southern NH, USA joined 9/13
    Posted February 21st, 2015 at 5:09 pm | # |


    This looked like the perfect food for this cold (and now snowy) day! It smelled so delicious while it was cooking! Hope you are having a nice day despite this crazy winter! As always, thank you for the delicious recipies! 고맙습니다! 🙏 😊


  10. Observator Rotterdam joined 10/11
    Posted February 18th, 2015 at 8:00 am | # |

    Hello Maangchi,
    Making your Soegogi-yachaejuk at this very moment!
    I noticed that I could SEE when to put the vegetables in.
    Looking forward to the result which only can be great.
    (Never found here a recipe that wasn’t).
    Thanks again.

    ‘Observator’ aka Frans Vanderlinde
    Rotterdam – The Netherlands

    • Maangchi New York City joined 8/08
      Posted February 18th, 2015 at 9:06 am | # |

      Add the vegetables after direction 3. Thank you for pointing it out!

  11. salina Malaysia joined 8/11
    Posted February 15th, 2015 at 8:48 pm | # |

    hi Maangchi, i’ll always look forward for your recipes :) and excited to try it. Thank you very much for your time & effort to bring us all the delicious recipes

  12. [email protected] Salem, Oregon joined 2/15
    Posted February 15th, 2015 at 4:08 pm | # |

    Looks like such a wonderful recipe. Thank you so much for sharing the story of your Dad. It reminds me of doing very much the same thing for my Grandmother. Just wanted to say I love your recipes! Your awesome!

  13. Jojo77 Ohio US joined 2/15
    Posted February 15th, 2015 at 2:10 pm | # |

    Hi Maangchi! This is just what I want! Thank you so much!

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