Hey all! I am thinking about making some congee and I am interested in hearing what all of you think the best rice for congee is. Short/medium/long? White/brown? And how do any of these factors affect the cooking time? Thanks!...
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Does anyone know of a spot in/near the Flatiron district that serves congee (preferably open for breakfast)? I was thinking there might be some spots for juk in Koreatown, but I am not really familiar with the restaurants around there....
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I'm not too sure peoples obsession with congee. Tell be if im wrong but its overboiled rice which has turned into a poridge of sorts? Then you put topings in/on it and eat? To be honest i've never had it....what...
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