maesaengi jook

happy february friends!

one of my best friends is pregnant, and recently she asked me what she should be making to nourish herself during this time and i told her that it would be this maesaengi jook. unfortunately, we live across the country from each other, but if we lived in the same city, you best believeeee i would be coming over with a pot of this every single week :)

i love that jook has always been a safe bet as a meal. it's so comforting, so delicious, and so adaptable. i grew up eating it across meals, when i was sick and when i wasn't, and it's always so good. there's something about the ritual of making it (the slow simmering, the stirring, the way it fills your kitchen with savory delicious scents in the air) that feels like care itself.

when i was developing this recipe with natalie’s pregnancy in mind, i thought about all the ingredients that could support her through this incredible, exhausting, transformative time. ginger helps with nausea and digestion. Maesaengi (매생이) is a delicate Korean green seaweed sold as small compressed dried bricks. Once rehydrated, it expands into fine, silky strands that naturally thicken jook. maesaengi is packed with iron, calcium, and folate (essential nutrients during pregnancy). red jujube dates are traditionally used to support blood health and energy. the mushrooms, sun-dried to boost their vitamin d content, add another layer of nourishment. and the broth, developed slowly from the whole chicken with bones and skin, is rich in collagen and minerals that support everything from skin elasticity to joint health.

it's all the best stuff for developing a whole human in your body. it's nourishing, restorative, and deeply satisfying.

and even if you're not pregnant, i encourage you to try this because it's just delicious (and of course, good for you). food is medicine, and i believe that with my whole heart!!

hope you love it!

<3 christine

maesaengi jook

A nourishing rice porridge made with chicken broth, earthy mushrooms, sweet jujube dates, and mineral-rich maesaengi seaweed

4-6 servings

active cooking time: ~60–70 minutes

notes

Recipe

• Make the broth: Place the rotisserie chicken in a large pot, ideally 3 quarts, and add 8 cups of water, enough to submerge the chicken at least ¾ of the way. Add the peeled ginger. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 30–40 minutes, until the broth is rich and savory.

• Cook the rice: While the broth simmers, cook the brown rice according to package instructions. Set aside.

• Sun the mushrooms (for vitamin D): Separate the beech mushrooms and spread them out on a tray or plate. Place in direct sunlight for at least 20 minutes. This traditional sunning step helps boost vitamin D content and deepens flavor.

• Rehydrate the jujubes: Soak sliced, pitted dried jujubes in hot water until plump, about 15–20 minutes. note: If the jujubes come preserved in sulfur, discard the soaking liquid and add back about ½ cup fresh warm water. Otherwise, reserve ½ cup of the soaking liquid.

• Remove chicken and build the jook: Carefully remove the chicken from the pot and set aside to cool. Lower the heat to medium and add the cooked brown rice to the broth. Simmer, stirring occasionally, until the rice begins to break down and soften further, about 10–15 minutes. Remove and discard the ginger.

• Add remaining ingredients: Add the mushrooms, jujube dates with their reserved liquid, and the rehydrated maesaengi along with its soaking water. Once the chicken is cool enough to handle, separate the meat from the bones and skin, shred or chop it, and add it back to the pot.

• Finish the porridge: Continue cooking, stirring often, until the mixture thickens into a porridge-like consistency, another 10–15 minutes. Add more water as needed to reach your desired texture.

• Season and serve: Season to taste with soy sauce and freshly ground black pepper. optional: Serve hot, topped with freshly sliced ginger and extra red jujube dates, and enjoy!

ingredients

Broth

1 whole rotisserie chicken, wires snipped and removed

8 cups water (enough to submerge the chicken at least ¾ of the way)

4 thumb-size pieces fresh ginger, peeled

Jook

1½ cups uncooked brown rice

2 cups beech mushrooms, loosely packed and separated

1½ cups dried red jujube dates, sliced and pitted

½ cup jujube soaking liquid (see note)

2g dried maesaengi, rehydrated in ½ cup warm water (you can purchase here)

Soy sauce, to taste

Freshly ground black pepper, to taste

To serve

Fresh ginger, thinly sliced

Extra sliced red jujube dates

special equipment

3 quart pot

grocery store list

Produce
Fresh ginger, beech mushrooms

Dried Fruit and Nuts
Dried red jujube dates, 1 dried maesaengi brick (2 g)

Meat & Poultry
Rotisserie chicken

Grains
Brown rice

Pantry
Soy sauce, black pepper