3.082 Chicken & Mushroom Juk


27 (Tue) March 2012

Chicken & Mushroom Juk


by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with W and DJ

To stretch the value of yesterday’s chicken a bit further (see 3.081 Chicken & Potato Sujebi), I used the leftover stock to make rice porridge (juk).  Just a couple bowls of rice and a handful of mushrooms stirred in the liquid for about 10 minutes until the rice was soft and mushy, no additional seasoning required.  2 complete and filling and tasty meals from a 5,000-won chicken – not bad.

(See also FOODS)

(See also PLACES)

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