A silky Thai rice congee topped with ginger, scallion, and a soft egg — the classic Bangkok breakfast.

Where does Jok come from?

Jok is a Thai dish from Bangkok (Central), Thailand.

Can Jok be made vegan, gluten-free, or dairy-free?

Yes. This Jok recipe includes ingredient substitutions to make it vegetarian, vegan, gluten-free, dairy-free, nut-free, or egg-free — including several of those at once, such as gluten-free and dairy-free together.

How long does Jok take to make?

About 55 minutes total (10 minutes prep, 45 minutes cooking), serving 4.

Jok — a Bangkok (Central), Thailand recipe

Name: Jok
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3/4 cup jasmine rice; 8 oz pork meatballs (or omit); 2 in piece ginger; 3 scallion; a handful cilantro; to taste white pepper; 1 tbsp a little soy or tamari; 8 cups stock or water

Asia → 🇹🇭 Thailand → Bangkok (Central)

Jok

Thai · easy · serves 4

prep 10 min · cook 45 min

~280 cal · 18g protein · 31g carbs · 8g fat (estimated, per serving)

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Smooth rice congee with ginger, scallion, and egg

🇹🇭 Bangkok (Central)

Jok is the Thai breakfast congee, rice simmered until it breaks down into a smooth, soothing porridge, then dressed with slivered ginger, scallions, white pepper, and often a soft-cooked egg or pork meatballs. Sold from dawn carts across Bangkok, it is the gentle, restorative way Thais start the day.

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Make it yours

Toggle a diet and the ingredients rewrite themselves with regional substitutes.

🥕 Vegetarian

🌱 Vegan

🌾 Gluten-Free

🥛 Dairy-Free

🥜 Nut-Free

🥚 Egg-Free

Ingredients

Serves 4 —

•

3/4 cup jasmine rice

•

8 oz pork meatballs (or omit)

•

2 in piece ginger

•

3 scallion

•

a handful cilantro

•

to taste white pepper

•

1 tbsp a little soy or tamari

•

8 cups stock or water

Instructions

1

Simmer the rice in the stock, stirring often, until it collapses into a smooth congee, about 40 minutes.

2

Poach the pork (or mushroom) meatballs in the congee until cooked.

3

Season with soy (or tamari) and white pepper.

4

Ladle the hot congee into bowls.

5

Top with slivered ginger, scallion, and cilantro.

Bangkok tradition.

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🌏 While it simmers — know your destination

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Bangkok (Central). Canal-side woks firing basil and chili into the night.

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Thailand. The balance of sweet, sour, salty, and spicy in every bite.

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Asia. From street-cart woks to slow monastery kitchens.

The story behind this dish is up top — worth a read while the pot works.

👩‍🍳

Richard Moore & Kelsey Tucker

Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →