Jjimjilbang-Style Korean Rice Porridge with Spicy Pork and Vegetables (Korean)

Jjimjilbang, which translates to “hot spring,” is a popular Korean communal bathhouse. Inspired by the nourishing properties of jjimjilbang, this dish simulates that experience with a warm, comforting bowl of rice porridge infused with bold flavors.

Ingredients

Rice and Broth

• 4 cups Korean Short Grain Rice
• 6 cups Pork Bone Broth

Spicy Pork

• 1/2 cup Spicy Pork Jus (see note)
• 1/4 cup Chopped Green Onion

Vegetables

• 2 tablespoons Gochujang
• 1 tablespoon Soy Sauce
• 1 teaspoon Fermented Soybean Paste (Doenjang)
• 1 teaspoon Korean Chili Flakes (gochugaru)

Garnishes

• 2 tablespoons Toasted Sesame Oil
• 2 tablespoons Pickled Ginger Slices

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Jjimjilbang-Style Korean Rice Porridge Sauce (Gochujang Marinade)

Mix the following:

• 1/4 cup Gochujang
• 2 tablespoons Korean Chili Flakes (gochugaru)
• 2 tablespoons Soy Sauce

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Recipe Steps

1. Prepare Spicy Pork Jus

Combine gochujang, soy sauce, and Korean chili flakes in a small saucepan. Bring to a boil over medium heat, then reduce to low heat for 10 minutes.

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2. Cook Rice Porridge

Rinse the short grain rice thoroughly until water runs clear. Combine rice with pork bone broth in a large saucepan. Bring mixture to a boil over high heat, then reduce to low heat for 20-25 minutes or until rice is cooked and creamy.

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3. Prepare Vegetables

Heat gochujang, soy sauce, fermented soybean paste, and Korean chili flakes in a small pan over medium heat, whisking constantly, for 5-7 minutes.

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4. Assemble Jjimjilbang-Style Rice Porridge

Divide cooked rice porridge among bowls. Top each bowl with spicy pork jus, chopped green onion, pickled ginger slices, and toasted sesame oil.

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Optional: Add Additional Ingredients

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Generated time: 2026-03-10 22:51:02