Good Man has finally gotten the Expat Cold. By that I mean he’s got this damn cold that will not go away.
In Korea, when you have a cold you eat 죽 (juk) or 김치찌게 (kimchi jjigae). I decided to make some juk.
Apparently I put way too many vegetables in my juk, so Good Man claims “it’s not Korea juk, but Amanda juk.” It’s a heck of a lot like chicken vegetable rice soup, but hey.
1 C sticky rice
~1/4 or 1/3 C brown rice
1 lb chicken, thawed and chopped
3 carrots, chopped
1 onion, chopped
3 cloves garlic, minced
8 oz mushrooms, chopped
~1/2 C frozen peas
~1/2 C frozen corn
3 scallions, sliced
salt and pepper
Soak rice in plenty of water for 1 hr. Drain. Cook carrots, onions, and garlic in a little oil for a few minutes. Add mushrooms and cook a minute or two longer. Add chicken, rice, and 8 C of water. Bring to a boil over high heat, then reduce heat to medium and cook, stirring often, for about 30 mins. Rice should be fully cooked, juk should be thick. Add peas and corn, cook until heated through. Garnish with scallions. Salt and pepper to taste.