Rice Dishes

Mussel Porridge (Honghap-juk)

Name: Mussel Porridge (Honghap-juk)
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100 g Rice; 5 g Sesame oil; 50 g Mussels; 20 g Onion; 20 g Carrot; 20 g Shiitake mushrooms; 15 g Dried shrimp; 15 g Dried shrimp; 10 g Dried kelp (dasima); as needed Water

홍합죽

A savory rice porridge with mussels, shiitake, onion and carrot simmered in a dried-shrimp and kelp broth. The natural salinity of dried shrimp seasons the porridge, keeping the flavor rich and the sodium low.

📝 Step-by-Step Instructions

Wash the rice, soak for at least 30 minutes, drain and crush coarsely in a mortar.

Put water, the kelp and half of the dried shrimp in a pot and simmer into a simple broth.

Chop the other half of the dried shrimp. Coarsely chop the onion and carrot and slice the mushrooms.

Blanch the mussels in salted boiling water and remove the shells.

Heat the sesame oil in a pot and gently stir-fry the crushed rice.

Pour the broth over the rice and simmer, then add the vegetables and mussels and keep stirring with a wooden spoon. When the porridge is nearly done, add the chopped dried shrimp and bring to a boil once more.

📊 Nutrition Facts (per serving)

160.9Calories (kcal)

28.9 gCarbs

7.1 gProtein

1.9 gFat

42 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.