Make juk (porridge) with your turkey leftovers!

By Korean Bapsang · 150 min

Ingredients

Instructions

1. Put 4 cups of stock and the rice in a medium pot and simmer, covered, for about 20 minutes. Stir often, more so as the stock reduces, and use medium-low heat, lowering to low once the stock has visibly reduced.
2. Add the vegetables, cover and simmer for another 20 minutes, until soft. Add more stock if you want a looser porridge.
3. Stir in the turkey during the last few minutes. Season with salt and pepper.
4. For the stock, remove as much meat as possible from the turkey carcass and set it aside.
5. Put the carcass in a large pot filled three-quarters with water, breaking up large bones. Bring to a boil over medium-high heat and skim off foam. Add the vegetables, lower to low heat and simmer covered for 2-3 hours.
6. Cool, strain into a large bowl, and remove the fat with a fat separator or by chilling and spooning it off.

Summarized from Korean Bapsang's video. Watch it for the details.

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