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Shrimp and Mallow Porridge (Saeu Auk Juk)

Photo: Korea Ministry of Food and Drug Safety

South Korea

Shrimp and Mallow Porridge (Saeu Auk Juk)

새우아욱죽

Rice · Boiled

RiceCourse
201kcal · per serving
Not spicySpice
No porkGluten-free
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Recipe

Shrimp and Mallow Porridge (Saeu Auk Juk)

Not spicyNo porkNo meat or alcoholGluten-freeContains: soy, shellfish

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • oat rice귀리밥
    100 g
  • mallow leaves (auk)아욱
    30 g
  • dried shrimp건새우
    25 g
  • cocktail shrimp칵테일새우
    25 g
  • low-sodium doenjang (soybean paste)저염 된장
    ↔ No low-sodium doenjang (soybean paste)? Use red or brown miso. Miso is sweeter and milder, so add a little more and a pinch of salt.
    🛒 Where to buy: Korean grocery stores; miso is in most supermarkets
    30 g

Nutrition per serving

201kcal
34gCarbs
13.1gProtein
1.4gFat
471.6mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Dissolve the low-sodium doenjang in 300 cc of water, soak the dried shrimp in it for about 30 minutes, then bring it to a light boil.
  2. Strain the doenjang broth with the shrimp through a sieve.
  3. Blanch the mallow leaves in hot water and cut them into bite-sized pieces.
  4. Put the rice and the doenjang broth in a pot and bring to a boil.
  5. When it has boiled for a while, add the cocktail shrimp and the shrimp that was strained out.
  6. Just before turning off the heat, add the mallow leaves, boil once more, and finish.
💡 TipLow-sodium doenjang, lower in salt than regular doenjang, is used, and mallow leaves, which are high in potassium, help the body flush out sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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