Jok (Rice Congee)

1. 1

   Prepare the meatball marinade

   Using a mortar and pestle, pound together garlic cloves, cilantro root, and white peppercorns until it forms a paste. This aromatic mixture is the foundation of Thai-style meatballs.

   5m

   Tips:

   • • If you don't have cilantro root, use cilantro stems instead
   • • A food processor can be used as an alternative to mortar and pestle
2. 2

   Mix and shape the meatballs

   In a bowl, combine ground pork with the pounded garlic mixture, fish sauce, thin soy sauce, oyster sauce, and white sugar. Pound or knead until the mixture becomes sticky and less moist. Add cornstarch and mix well. Shape into bite-sized meatballs (about 1 inch diameter).

   10m

   Tips:

   • • The mixture should be sticky and cohesive
   • • Keep hands slightly wet when forming meatballs to prevent sticking
   • • Make meatballs uniform in size for even cooking
3. 3

   Rinse and prepare the rice

   Rinse the broken jasmine rice in cold water 2-3 times until the water runs clearer. This removes excess starch while still maintaining enough for the creamy porridge texture.

   3m

   Tips:

   • • Don't over-rinse or you'll lose too much starch needed for creaminess
4. 4

   Cook the rice porridge

   In a large pot, bring 8 cups of water or chicken broth to a boil. Add the rinsed rice, stir well, then reduce heat to low-medium. Simmer gently for 60-90 minutes, stirring frequently to prevent sticking and burning. Add more water as needed to maintain a porridge-like consistency. For the smoothest, creamiest texture, simmer for 2-3 hours total with up to 10 cups of liquid.

   1h 30m

   Tips:

   • • Stir regularly, especially towards the end when it thickens
   • • The rice should break down completely
   • • In Thailand, this is often cooked over charcoal for a smoky aroma
   • • Lower heat as it thickens to prevent burning
5. 5

   Cook the meatballs

   When the rice has reached desired porridge consistency, gently add the meatballs to the simmering porridge using two spoons. Let them cook for 3-4 minutes until fully cooked through. The meatballs will float when done.

   5m

   Tips:

   • • Don't stir immediately after adding meatballs or they may break apart
   • • Add meatballs in batches if making a large quantity
6. 6

   Add ginger and adjust seasoning

   Stir in julienned ginger if desired, or reserve to let each person add to their own bowl. Taste the porridge and adjust seasoning with more fish sauce or thin soy sauce if needed.

   2m

   Tips:

   • • Fresh ginger adds a bright, warming flavor
   • • Some prefer to add ginger as a fresh topping rather than cooking it in
7. 7

   Prepare soft-boiled eggs

   While the porridge cooks, prepare Thai-style soft-boiled eggs (kai luak). Bring water to a boil, add eggs, and cook for 6-7 minutes for a jammy yolk. Alternatively, you can poach eggs directly in the porridge for 3-4 minutes before serving.

   7m

   Tips:

   • • For traditional Thai soft-boiled eggs, the whites should be just set and yolks still runny
   • • Shock eggs in ice water to stop cooking
8. 8

   Serve and garnish

   Ladle the hot porridge into individual serving bowls. Top each bowl with a soft-boiled egg (whole or halved), sliced green onions, fresh cilantro, julienned ginger, and fried garlic with its oil. Sprinkle with ground white pepper. Serve with additional thin soy sauce and chili vinegar (prik nam som) on the side.

   3m

   Tips:

   • • Let diners customize their bowls with toppings
   • • The fried garlic oil adds crucial flavor
   • • Traditional accompaniments include Chinese donuts (patongko) for dipping

• •Broken jasmine rice is ideal for jok as it creates the creamiest texture - look for it at Asian grocery stores
• •Stir the porridge regularly during cooking to prevent it from sticking to the bottom of the pot
• •Add more water or broth throughout cooking to achieve your preferred consistency - some like it thick, others prefer it soupy
• •For a quicker version, blend raw rice into a fine powder before cooking - reduces cooking time to 15-20 minutes
• •The porridge will thicken as it cools, so keep it slightly thinner than desired final consistency
• •In Thailand, jok is traditionally cooked over charcoal for a subtle smoky flavor
• •Leftover jok can be stored in the refrigerator for up to 3 days - add water when reheating as it will thicken
• •For vegetarian version, omit pork meatballs and use mushroom or tofu instead, and substitute fish sauce with soy sauce
• •White pepper is essential for authentic flavor - it adds warmth without heat

• •
  Patongko (Thai Chinese donuts) for dipping
• •
  Prik nam som (chili vinegar) for adding tang and heat
• •
  Thai iced tea or hot Chinese tea
• •
  Nam jim (Thai dipping sauce)
• •
  Extra fried garlic and garlic oil
• •
  Pickled vegetables or preserved radish for contrast

Jok is the Thai adaptation of Chinese congee, introduced to Thailand by Chinese immigrants who settled primarily in Bangkok and other central regions. The dish has been fully integrated into Thai cuisine and is considered one of the quintessential Thai breakfast foods. While Chinese congee often features various regional preparations, Thai jok has its own distinct identity with its characteristic toppings of fried garlic, fresh ginger, and white pepper. Traditionally, jok vendors would cook their porridge over charcoal throughout the night, creating a distinctive smoky aroma that became synonymous with Thai street food mornings. The dish gained popularity as an affordable, filling, and easily digestible meal suitable for all ages and particularly valued when someone is feeling unwell. In Thai culture, jok is considered comfort food that represents care and nourishment.

Authentic Thai jok differs from other Asian congees in several key ways: it uses broken jasmine rice rather than whole grains for an ultra-creamy texture; it's topped with crispy fried garlic and garlic oil which is essential to the flavor profile; fresh julienned ginger is served raw on top rather than cooked into the porridge; white pepper powder is sprinkled generously for its distinctive warmth; and the porridge is traditionally cooked over charcoal for subtle smokiness. The meatballs are seasoned with the Thai trinity of garlic, cilantro root, and white peppercorns - a combination that distinguishes Thai preparations from Chinese versions. Thin soy sauce and chili vinegar (prik nam som) are the authentic condiments, allowing diners to adjust flavor to taste. The texture should be smooth and creamy like oatmeal, not chunky or watery. When served at street stalls in Thailand, jok often comes with patongko (Chinese-Thai donuts) for dipping, creating a perfect textural contrast.