Beef and Vegetable Porridge (Soegogi-yachaejuk)
A hearty Korean porridge made with beef and colorful vegetables.
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- •1 cup Ricesoaked for 30 minutes
- •0.5 pound Beef shankground
- •4 Garlic clovesminced
- •Onionchopped
- •Carrotchopped
- •Yellow bell pepperchopped
- •Red bell pepperchopped
- •1 1/2 cup Broccolichopped
- •2 teaspoons Sesame oil
- •7 cups Water
- •2 tablespoons Fish sauceor salt
- •4 sheets Gim (seaweed paper)(optional)crushed
- 1
Wash and soak the rice in cold water for at least 30 minutes.
30 min
- 2
Grind the beef shank using a food processor or use ground beef.
2 min
- 3
Mince the garlic and chop the onion, carrot, bell peppers, and broccoli into small pieces.
5 min
- 4
Heat sesame oil in a pot and cook the ground beef until no longer pink.
5 min
- 5
Add garlic and onion to the beef and cook until the onion is translucent, about 2 minutes.
2 min
- 6
Add the soaked rice and stir for 2-3 minutes until the rice is half translucent.
3 min
- 7
Add all the chopped vegetables and 7 cups of water. Stir well and bring to a boil.
10 min
- 8
Once boiling, reduce the heat to low and simmer until the rice is cooked and the porridge thickens.
30 min
- 9
Season with fish sauce or salt and stir well.
1 min
- 10
Serve with crushed gim on top.
1 min
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