As a child, I was blessed and didn’t get sick often but when I did, my mom always made me a hot bowl of soup or Korean porridge. The hot steamy broth often healed my sore throat or warmed my aching tummy. Mmm. Yesterday morning, when I woke up, I knew something was not right with my husband. He was radiating heat and sweating uncontrollably (time to wash the sheets). Not sure what more I could really do to help, I remembered my mom and decided to make my attempt at Korean vegetable rice porridge. Who knew so much work went into such a simple bowl?
- 1 cup uncooked white rice
- 1/4 onion
- 1/2 small carrot
- 1/4 green squash
- 3 slices mushroom
- 1 tablespoon sesame oil two 1/2 tablespoons will be used in the recipe
- Pinch of salt
- Optional: 2 teaspoons roasted sesame seeds
- Optional: 1 large sheet dried seaweed 김
- 2 dashima sheets (2 x 2in) 다시마
- 1/2 inch slice (40 g) Korean radish
- Optional: 3-4 gutted anchovies I didn't use it to make the broth less seasoned but for more flavorful porridge, anchovy can be used
- 5 cups water (some will evaporate)
Rice Porridge Main Ingredients
- Soak uncooked rice in water for 1 hour.
- Make the soup broth with dashima and radish in 5 cups of water in a small saucepan. Bring to a boil and simmer for about 20 minutes. Optional: Add 3-4 gutted anchovies. I didn't use this to make the broth for a more cleaner refreshing broth but for a more savory and flavorful porridge, anchovy can be used .
- Chop the onion, carrot, green squash and mushroom into very small pieces. You want small pieces here for easy digestion.
- Drain water from the rice. Add 1/2 a tablespoon of sesame oil to a saucepan and add all the uncooked rice to the saucepan and begin to cook over medium heat.
- Quickly add one ladle spoonful (about 1/4 cup) of soup broth to the saucepan as well and continue to cook rice over medium heat. When the water has evaporated, add another spoonful (1/4 cup) of soup broth to the saucepan and continue to cook rice over medium heat. Repeat this step about 2 or 3 more times. As you continue to add broth while you cook the rice over heat, the rice grains will begin to expand.
- Once this has been done a few times, add in 2 cups of the broth to the saucepan. Add the vegetables to the saucepan and boil. Cover and simmer for about 10 minutes until the vegetables are soft. Check and stir a few times so the rice doesn't stick to the bottom. As the water evaporates, you may need to add about 1/2-1 more cup of water while the rice grains continue to expand. Some of this will depend on how much water evaporates as well.
- Add in about 1/2 tablespoon more of sesame oil and a pinch of salt to the pot.
- Optional: Serve sesame seeds and dried seaweed on top of individual bowls. Add more sesame oil to taste.
- This porridge is more of a clean taste; for more intense flavors, make a soy sauce based sauce on the side to be added to porridge to taste.
Lucile P. says
Just stumbled upon your blog while looking for a recipe of yachae jook (it’s getting really cold in Paris right now), and I’ve been looking up your recipes for the past two hours haha
In love with the aesthetics and your recipes. I want to try everything 😀
Jennifer | Chopsticks and Flour says
Oh, great, thank you! I hope you find some recipes to try out!