What is the difference between congee and Jok?

Congee and juk are both terms used to describe rice porridge in Asian cuisine, with juk being the Korean term and congee commonly used in Chinese cuisine.

What's the difference between rice porridge and congee?

Rice porridge and congee are often used interchangeably to refer to the same dish: a savory rice-based soup or porridge.

Can you eat congee for breakfast?

Yes, congee is commonly eaten for breakfast in many Asian countries, including Thailand, where it is known as Thai Jok.

What country eats congee for breakfast?

Congee is a popular breakfast dish in various Asian countries, including China, Thailand, Vietnam, and Korea.

What is a typical Thai breakfast?

A typical Thai breakfast may include dishes such as Thai Jok (rice congee), Khao Tom (rice soup), Khao Neow Moo Ping (grilled pork skewers with sticky rice), or Patongo (deep-fried dough sticks served with sweetened condensed milk).

Jok (Thai Rice Porridge)

Name: Jok Thai Pork Rice Porridge
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Thai
Ingredients: 1 cup uncooked broken rice or Jasmine rice.; 10 cups water or unsalted or lightly salted chicken stock/broth; 3 tablespoons Golden Mountain seasoning sauce. Using Maggy sauce as a substitute is fine.; 2 tablespoons fish sauce; 1 teaspoon salt; Half of the Samgler Paste (about 1.5 tablespoons). See below.; 8 cloves garlic; 1 teaspoon cilantro stems (or 1 coriander root),; 1 teaspoon white peppercorns. Add more or use less as preferred.; 1/2 pound ground pork. Use ground chicken, turkey, beef, or shrimp to suit your preference.; 1 tablespoon oyster sauce; 1 teaspoon fish sauce; 1 teaspoon Golden Mountain seasoning sauce. Or use Maggi sauce.; Fried garlic and garlic oil, green onions, cilantro, fresh ginger, ground white pepper, chili vinegar-Prik Nam Som, or chili flakes.; Coddled Egg: A gently cooked egg with a soft white and slightly runny yolk, adding creamy protein to the congee. If coddling isn’t your style, a soft-boiled egg works just as well.

Description

Begin your morning with a bowl of Thai Jok, a warm and flavorful rice congee beloved by Thai people and a staple in Thai cuisine. This traditional breakfast food is comforting and incredibly versatile, offering endless ways to customize based on your choice of meat and personal preference.

Ingredients

Scale

The Rice Porridge

1 cup uncooked broken rice or Jasmine rice.
10 cups water or unsalted or lightly salted chicken stock/broth
3 tablespoons Golden Mountain seasoning sauce. Using Maggy sauce as a substitute is fine.
2 tablespoons fish sauce
1 teaspoon salt
Half of the Samgler Paste (about 1.5 tablespoons). See below.

Samgler Paste

8 cloves garlic
1 teaspoon cilantro stems (or 1 coriander root),
1 teaspoon white peppercorns. Add more or use less as preferred.

The Pork Meatballs

1/2 pound ground pork. Use ground chicken, turkey, beef, or shrimp to suit your preference.
1 tablespoon oyster sauce
1 teaspoon fish sauce
1 teaspoon Golden Mountain seasoning sauce. Or use Maggi sauce.

Garnishes

Use as needed!

Fried garlic and garlic oil, green onions, cilantro, fresh ginger, ground white pepper, chili vinegar-Prik Nam Som, or chili flakes.

Coddled Egg: A gently cooked egg with a soft white and slightly runny yolk, adding creamy protein to the congee. If coddling isn’t your style, a soft-boiled egg works just as well.

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Instructions

Step 1: Cook the Rice. Combine broken rice, water or broth, and salt in a large pot or soup pot. Bring to a boil over high heat, then reduce to medium heat and simmer for 30 minutes, stirring occasionally to prevent sticking. For jasmine rice, cook for an extra 10-12 minutes to soften the rice grains into a porridge consistency or coarse puree. Note. Rice the rice 3-4 times to remove some of the starchiness.
Step 2: Make the Sam Gler Seasoning Paste. Pound garlic, cilantro stems, and white peppercorns into a rough paste using a mortar and pestle. If using pre-ground peppercorns, mix everything in a small plastic bag or a small condiment bowl.
Step 3: Prepare the Pork Meatballs. Combine ground pork, half of the Sam Gler seasoning paste from step 1, fish sauce, oyster sauce, and salt in a medium bowl. Mix until smooth. You can use a food processor to make a finer dumpling mixture. Scoop teaspoons of the pork mixture into your palms and roll into meatballs. For less effort, roll into larger pieces.
Step 4: Add the Seasoning and the Meatballs. Add the meatballs to the pot and season with the rest of the Sam Gler paste (step 1), fish sauce, oyster sauce, and Golden Mountain seasoning sauce (or soy sauce). Simmer for another 10 minutes, checking the liquid and adding more water if needed to maintain the consistency.

Notes

Rice Choice: Broken rice is traditional, but jasmine rice offers an aromatic and soft texture. Leftover rice is a quicker option. Jasmine rice will have a longer cooking time, so add about 10-15 more until you get a soft-textured puree rice.
Adjusting Thickness: Add more water or broth if the congee becomes too thick during cooking.
Stirring: Stir regularly during cooking to prevent sticking to the bottom of the pot.
Base of Rice Porridge: Use broken rice or jasmine rice to achieve the perfect texture of the rice. Broken rice cooks quickly and creates a smooth, porridge consistency, while jasmine rice takes a bit longer to reach a coarse puree.
Choice of Protein: Ground pork for meatballs is traditional, but chicken, shrimp, or baby pork ribs can be used for variety.
Broth and Liquid: Cook the rice using chicken broth, soup stock, or water as the base.

Prep Time: 20 minutes
Cook Time: 40
Category: Soups
Method: Stove top
Cuisine: Thai