Jook Three Ways, with Black Garlic Salt

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No matter who you’re self-quarantined with, we have you covered. Jook is one of our favorite templates for savory toppings, and a clutch medium for when you need to feed a varied crowd. Here we have a jook recipe for every kind of diner- carnivore, pescatarian, and vegan. Even better– sub tamari for any soy sauce, and they’re all gluten-free, as well.  Feel free to mix and match your favorite toppings and even create your own. Each of our variations features the oh-so popular Infused Black Garlic Salt, which adds a sweet, umami bite that everyone can feel good about. 

The base and each variation makes 2 servings 


For the Jook Base: 

  • ½ cup white rice
  • water (depending on how thick you like your porridge, use anywhere between an 8:1 to a 10:1 water-to-rice ratio)


To make the porridge base, place water and rice in rice cooker and set to porridge mode for approximately one hour. If no rice cooker,  pour rice into a medium pot of boiling water for five minutes, then reduce heat to low, cover your pot and cook for 45 minutes.  

Jook with Infused Black Garlic Salt, Corn, Manilla Clams and Spinach 


    • 1/4 cup corn
    • 1/4 cup spinach
    • 1/ cup mushrooms, sliced
    • 1 green onion, chopped
    • 3 tsp Jacobsen Salt Co. Infused Black Garlic Salt
    • 4 tsp sesame oil 
    • 2 tsp soy sauce
    • 1 tsp rice vinegar 
    • 1 lb manilla clams
    • 1 tsp sesame seeds 
    • chili oil 


    Over a pot of boiling water, steam clams in a colander until they all open (if any remain closed after ten minutes, discard).  Set clams aside to cool. In the same pot of boiling water, blanch spinach for one minute, then drain and let cool.  

    In a saucepan, sauté corn with green onions in 2 tsp sesame oil for five minutes, or when corn kernels begin to brighten in color. Remove from pan with a slotted spoon and set aside.

    Heat remaining 2 tsp of sesame oil in a saucepan and sauté mushrooms until limp, then add black garlic salt.  

    With cooled spinach, squeeze any remaining water from the leaves.  Rehydrate with soy sauce and mix in sesame seeds.  

    With cooled clams, pluck each clam from its shell and toss in rice vinegar.  

    Finally, ladle your jook into two bowls and arrange toppings as desired. 

    Drizzle chili oil over the dish.  

    Jook with Tofu, Bean Sprouts and Black Garlic Cabbage


        • 1/4 cup cabbage, chopped
        • 1/2 cup tofu 
        • 1/4 cup bean sprouts
        • 1 green onion
        • Pickled red onion
        • 3 tsp Jacoben Salt Co. Infused Black Garlic Salt
        • 4 tsp sesame oil
        • 2 tsp rice vinegar
        • 1 tsp black sesame seeds
        • tsp white sesame seeds
        • 2 tsp soy sauce or tamari
        • 1 tbsp vegetable oil 
        • chili oil 


        With your hands, break apart tofu and let drain on a paper towel. 

        Meanwhile, bring a pot of water to a boil and blanch sprouts for one minute, drain and let cool. 

        In medium saucepan, heat sesame oil on medium heat and wilt cabbage, seasoning with Black Garlic Salt and black sesame seeds. 

        With cool sprouts, squeeze out any moisture and rehydrate with soy sauce, then mix in green onion and white sesame seeds.  Set aside.

        In saucepan, heat vegetable oil over medium-high heat and sear tofu chunks on each side until golden (about three minutes a side), remove from pan and let cool.

        Finally, ladle your jook into two bowls and arrange toppings as desired. 

        Drizzle chili oil over the dish.  

        Jook with Chicken, Soft-Boiled Egg and Black Garlic Greens


        • ¼ cup cooked chicken 
        • 1 egg, soft boiled
        • 4 leaves of chard, kale or other hearty green 
        • 3 tsp Jacoben Salt Co. Infused Black Garlic Salt
        • 1 tsp soy sauce
        • ½ tsp sesame oil 
        • ⅛ cup kimchi 
        • green onion, chopped
        • chili oil 


        Boil a small pot of water and gently place egg inside. Cook for 6 minutes, then with a slotted spoon, remove your egg and run it over cold water. Set aside. 

        In the same small pot, get your water up to boiling again, then place a colander above your pot. Place your greens in the colander and steam them until wilted (about three minutes). Remove from colander and let cool. 

        Crack and peel the shell off of your egg. 

        Once cooled, chop greens into thick strips and toss with 2 tsp Black Garlic Salt, soy sauce and sesame oil. Set aside. 

        Finally, ladle your jook into two bowls. Cut your soft boiled egg in half, then arrange toppings as desired.  Finish with final teaspoon of Black Garlic Salt, green onions and a drizzle of chili oil.

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