Name: Korean Rice Porridge
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 4
Ingredients: 1 cup short-grain white rice, rinsed and drained; 6 cups water or chicken broth; 1/2 teaspoon salt, or to taste; 2 tablespoons sesame oil; 1 cup shredded cooked chicken (optional); 2 tablespoons minced garlic; 1 tablespoon grated fresh ginger; 2 green onions, thinly sliced; 1 tablespoon soy sauce; 2 tablespoons toasted sesame seeds; 1 sheet of roasted seaweed (gim), cut into thin strips; 2 teaspoons toasted sesame oil, for serving

Instructions

Prepare the rice

Soak the rinsed rice in cold water for 30 minutes, then drain well. This helps create a smoother porridge texture.
Cook the porridge base

In a large, heavy-bottomed pot, combine the soaked rice with 6 cups of water or broth. Bring to a boil over high heat, then reduce heat to low and simmer, stirring occasionally to prevent sticking, for about 25-30 minutes until the rice has broken down and the mixture has thickened to a porridge-like consistency.
Add flavor

Stir in the salt, minced garlic, grated ginger, and soy sauce. If using cooked chicken, add it now. Continue to simmer for an additional 5-10 minutes, stirring frequently to prevent the bottom from burning. Add more water if the porridge becomes too thick.
Prepare toppings

While the porridge is cooking, prepare your toppings. Slice the green onions, cut the seaweed into thin strips, and have the sesame seeds ready.
Finish and serve

Once the porridge has reached a creamy, thick consistency, ladle it into bowls. Drizzle each bowl with a bit of toasted sesame oil and garnish with sliced green onions, sesame seeds, and seaweed strips. Serve immediately while hot.

Korean Rice Porridge

Ingredients

Instructions

Nutritional Information