Looking for a solid dakjuk recipe

Humid 95F week here, not much appetite, and I keep thinking about dakjuk I had once at an H-Mart food court stall. I've never made congee-style rice before, only ever did quick weeknight rice in the pressure cooker. Looking for ratios, something like how much water to rice and how long to simmer for that creamy texture without it turning into soup. Also curious if ginger and a little gochujang on the side would be too much for something meant to be mild. Would meal prep this if it reheats well, since I'm already doing weekly batches of other stuff.