How to make it
5 steps. Take it one step at a time.
Combine the rinsed jasmine rice and chicken stock
In a large pot, combine the rinsed jasmine rice and chicken stock. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally to prevent sticking, for about 30-40 minutes until the rice has broken down into a thick, creamy porridge consistency.
40 minPrepare the meatballs
While the rice is cooking, prepare the meatballs. Mix the ground pork, soy sauce, and white pepper in a bowl. Form into small, bite-sized balls.
When the porridge is nearly ready, drop the pork meatballs
When the porridge is nearly ready, drop the pork meatballs into the simmering rice. Cook for 5-7 minutes until the pork is thoroughly cooked.
7 minCrack the eggs into the hot porridge during the last 2 minutes of cooking
Crack the eggs into the hot porridge during the last 2 minutes of cooking for a soft-poached effect, or cook them separately as soft-boiled eggs to serve on top.
2 minLadle the porridge
Ladle the porridge into bowls. Top with julienned ginger, sliced spring onions, and crispy fried garlic if using. Serve hot with extra soy sauce or white pepper to taste.
A little kitchen wisdom
Using broken jasmine rice helps achieve the signature creamy texture of Jok more quickly than whole grains. If you don't have broken rice, you can pulse dry rice in a blender for a few seconds.
