Korean Egg Porridge (Gyeran Juk) Recipe

Step-by-Step Instructions

This porridge unfolds gracefully with just a few mindful steps. The key is patience—letting the rice soften fully before adding the egg ensures a smooth, creamy texture that's hard to resist.

Step 1: Prep Your Ingredients

Start by cutting the yellow onion into rough, 0.5cm (¼-inch) cubes. Avoid fine dicing—larger pieces hold up better during cooking and contribute to the dish's subtle sweetness without becoming mushy. For the green onion, slice it thinly into small rings.

The onion's size matters here: too large, and they won't integrate well; too small, and their flavor dissipates. The 0.5cm cut is just right—it allows the onion to soften gently while still offering texture and mild crunch if you choose.

Step 2: Sauté the Onion

Heat a small pot over medium heat and add the sesame oil. Once it’s warm, add the diced onion and cook for about 3 minutes, stirring gently. You're not looking to brown them, just soften slightly and release their natural sugars. This step brings out the onion’s sweetness, which balances the mild saltiness of the porridge and prevents it from tasting flat or overly plain.

Sesame oil is more than a cooking medium—it’s a flavor carrier. Even a small amount imparts a rich, nutty aroma that elevates the entire dish. Be careful not to let it smoke; medium heat keeps it just below that point, allowing the onion to bloom gently.

Step 3: Simmer Rice and Seasonings

Add the water and salt to the pot and stir to dissolve. Then, add the cooked rice. Bring it to a gentle boil until small bubbles start rising to the surface—this should take around 5 minutes. Once boiling, reduce the heat to low and simmer for 10 minutes, stirring occasionally with a wooden spoon. The goal is to break down the rice fully, coaxing out its starch so the porridge thickens naturally.

Stirring is essential—it prevents the rice from sticking to the pot and forming a thick crust. More importantly, it helps release the starch evenly, creating a silky texture rather than a clumpy one. Don’t rush this step. The rice should expand and soften until it melts smoothly into the liquid.

Step 4: Finish with the Egg

Crack the egg into a bowl, then whisk it gently—just enough to blend the yolk and white. Slowly pour the egg into the simmering porridge in a thin stream, stirring continuously for about 30 seconds. This technique helps the egg thicken into soft ribbons rather than large lumps. Once fully incorporated, let it simmer for 5 more minutes, giving it an occasional stir. The egg will cook gradually, integrating into the porridge without becoming tough.

The final stir with green onions just before turning off the heat adds freshness and a mild bite. They’re best added at the end to preserve their texture and prevent wilting. If you like, sprinkle toasted sesame seeds on top—it’s a subtle touch that brings extra nuttiness and makes the dish feel complete.

Texture & Cooking Tips

Creating the perfect bowl of Korean egg porridge requires more than simply combining ingredients—it’s about understanding how each element interacts with heat, time, and movement.

Why Onions Are Sautéed First

Sautéing the onion in sesame oil awakens its sugars and softens its bite. This prevents raw onion flavors from overpowering the porridge, while lending a gentle sweetness that complements the mildness of the rice and egg. Starting with onion is a quiet but crucial step—it prevents the dish from tasting too bland.

The Importance of Stirring the Rice

When the rice simmers, the grains begin releasing starch. Stirring at this stage prevents clumping, promotes even softening, and ensures a smooth, velvety base. It may take 10–12 minutes of low simmering, but avoiding shortcuts like high heat keeps the starch flowing naturally without boiling over or producing unwanted lumps.

Adding the Egg at the Perfect Time

Eggs coagulate quickly when exposed to high temperatures. By stirring the beaten egg in at the end of cooking, it cooks gently and stays soft, forming delicate threads rather than tough clumps. This technique is the secret to that signature soft, custard-like texture that makes Korean egg porridge so comforting.

Flavor Adjustments

Every home cook has their own idea of what comfort tastes like. These subtle adjustments let you shape Korean egg porridge to suit your palate.

Mild vs. Richer Flavor Profile

For a milder taste, use just 1 tsp of sesame oil and reduce the salt slightly as the porridge simmers. If you prefer a richer, deeper flavor, use the full 2 tsp of sesame oil and increase the cooking time for the onions to 4 minutes—just shy of browning for extra sweetness.

Controlling Thickness

This recipe yields a soft, spoonable porridge. To thicken it, simmer uncovered for an extra 5 minutes after adding the egg. For a thinner version, add ½ cup (90ml) of hot water at the end and stir well. The consistency should feel right—not overly thin, but not like a paste either unless that’s your preference.

Optional Garnishes That Feel Natural

Beyond green onions and sesame seeds, consider finishing with:

• A drizzle of chilled sesame oil, which adds aroma as it hits the hot bowl
• Lightly sautéed mushrooms, diced and added with the onions to introduce umami
• A soft poached egg on top, which enhances richness when you stir it in at the table

These additions don’t alter the fundamentals but add texture and depth subtly and naturally.

Serving Suggestions

Korean egg porridge shines in moments when you need warmth without effort. It’s ideal for:

• A gentle breakfast that won’t overwhelm your digestive system
• Light recovery meals, especially after illness or late nights
• Soothing dinner options for kids or elders who may struggle with heavier foods

The mild, creamy texture goes well with pickled vegetables, a soft side of kimchi, or even a simple boiled egg. Try adding seasoned bean-sprout side dish for a crisp contrast that livens the entire meal.

Storage & Reheating

Porridge texture softens over time but can be stored and reheated with good results.

Best Storage Practices

Once cooled, transfer the porridge to an airtight container and store in the refrigerator for up to 3 days. It will thicken further as it sits—the egg and rice continue absorbing liquid over time.

Reheating Without Losing Texture

Reheat in a saucepan over low heat with a splash of water (about ¼ cup), stirring gently until smooth and hot. While the original texture won’t be fully replicated due to starch retrogradation, close stirring keeps lumps at bay while returning the porridge to a pleasant consistency.

This Korean egg porridge is proof that comfort doesn’t require complexity—or even many ingredients. With just rice, water, eggs, and a little onion, you create a bowl of silky warmth that soothes the body and calms the mind.

You might crave it on a cold morning, return to it after illness, or stir up a batch after a long day. Whatever the occasion, it’s a dish you’ll come back to often—and even more importantly, it’s one you’ll make again and again. Try it once, and you’ll understand why Korean home cooks treasure this simple, soul-warming porridge as a quiet staple.