Bulgur Juk with Shiitake Mushroom and Chive Garnish is a delightful Korean-inspired dish that combines the nutty flavor of bulgur with the earthy taste of shiitake mushrooms. Juk, a traditional Korean porridge, is known for its comforting and soothing qualities, often enjoyed as a breakfast or light meal. This version incorporates bulgur, a whole grain alternative to rice, adding a unique twist to the classic dish. The shiitake mushrooms provide a rich umami flavor, while the chive garnish adds a fresh, aromatic touch. Loved for its simplicity and heartiness, this dish is not only a satisfying meal but also a nutritious one, perfect for those seeking a wholesome, plant-based option. Its creamy texture and savory profile make it a favorite among those who appreciate both traditional and modern flavors in Korean cuisine.
Bulgur Juk with Shiitake Mushroom and Chive Garnish
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Bulgur – 1 Cups
- Water – 4 Cups
- Shiitake Mushroom – 200 Grams
- Onion – 1 Piece
- Garlic – 3 Cloves
- Soy Sauce – 2 Tbsp
- Sesame Oil – 1 Tbsp
- Salt – 1 Tsp
- black pepper – 0.5 Tsp
- Chives – 0.5 Cups
Nutrition
Per Serving
350 Kcal
Calories
9 Grams
Total Fat
1.5 Grams
Saturated Fat
600 Mg
Sodium
55 Grams
Total Carbohydrates
10 Grams
Dietary Fiber
12 Grams
Protein
5 Mg
Vitamin C
Directions
Step 1
Rinse the bulgur under cold water until the water runs clear. Drain and set aside.
Step 2
In a large pot, bring the water to a boil.
Step 3
Add the bulgur and reduce the heat to low.
Step 4
Simmer the bulgur for 15-20 minutes, stirring occasionally, until it becomes soft and creamy.
Step 5
In a separate pan, heat sesame oil over medium heat. Add chopped onion and minced garlic, sauté until fragrant.
Step 6
Add sliced shiitake mushrooms to the pan, cook until they are tender and golden brown. Stir in soy sauce, salt, and black pepper.
Step 7
Combine the mushroom mixture with the cooked bulgur. Stir well, taste, and adjust seasoning if necessary. Garnish with chopped chives before serving.
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