Using Up Your Stock: Simply Good Congee

All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted. 
korean recipe congee infrared-roasted perilla oil korean seaweed salt korean recipe congee infrared-roasted perilla oil korean seaweed salt
I partook in a lot of merriment this past week and needed to spend some days rebooting. Congee, rice porridge, is one of the ultimate comfort food in China. We have something similar in Korea called Jook, which is also considered our comfort food. It's easy to digest, light and comforting, always served to new mothers, patients or folks wanting a reset. You can make a simple congee/jook with just water and rice - drizzle sesame oil and salt, with a side of pickles. This version using our Basic Fish Stock with Vinegar is one of our favorites. We love the addition of the cod (sea bass or pollock also works well) and shiso at the end - making it a heartier, fuller meal. When using stock, take note of the sodium level and adjust the usage of salt accordingly. You can also switch up the type of stock (i.e. vegetable or chicken) as well as the 'topping' (i.e. mushrooms, carrots or chicken) 

TIME 2 1/2 - 3 hours cooking time, about 10 minutes in prep time


korean recipe congee infrared-roasted perilla oil korean seaweed salt


  1. Rinse the rice, then soak in warm water for about 30 minutes. 
  2. In a pot add rice, stock and ginger. Let it come to a boil. 
  3. Once it comes to a boil, turn heat to low-medium so that it goes to a simmer. Stir often so that the rice doesn't stick to the bottom. Let it simmer for about 2 hours until the rice grain breaks and consistency becomes thick. If it becomes dry, you can add a little more stock or water. 
  4. As the rice cooks, add fish fillets, white pepper, salt and perilla oil in a separate mixing bowl. 
  5. Add the fish mixture into the rice. Stir gently until it cooks, about 3-5 minutes. Add the shiso leave strips and serve. You can drizzle more perilla oil and add more salt to taste. 

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