Kimchi Porridge
Soothing, comforting goodness meets gut health boost.
This one is a little different! Kimchi Juk, aka kimchi porridge, is a classic Korean comfort dish that's often enjoyed for breakfast, especially on chilly mornings. It's also served as a light lunch or dinner, providing warmth on any day of the year.
Why do I love this recipe? It is like a warm hug for my tummy - the creamy rice porridge with a side of spicy Every Day Kimchi and Kimchi Shot just does something for me.
My favorite part about this recipe is that it can be made with any variation of available ingredients and does not require a shopping trip. I often cook it after returning from a business trip and put together anything that I have on stock in my fridge, pantry and freezer. The resulting dish feels comforting, homemade and heathy.
Cooking time: 1 hour
Makes 1-2 portions
Ingredients
- 2½ cups water/vegetable broth/anchovy broth
- 1½ cups cooked rice
- 1 cup kimchi, chopped (Doctor Kimchi - Weekend Kimchi)
- ¼ cup onion
- 1 seaweed sheet (aka laver, nori), crushed
- 1 spring onion, chopped
- 1 tbsp chilli flakes (Optional)
- 1 portion prawns (or your choice of protein)
- 2 kimchi shots (Doctor Kimchi - Kimchi Shot)
- 1 tbsp sesame oil
- 1 tbsp chilli powder
- ½ tbsp soy sauce/fish sauce
- 1 clove garlic, minced
Steps
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In a preheated pot, add sesame oil and green onion. Fry for 30 seconds on medium-high.
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After 30 seconds, add the kimchi and the onion. Fr y them for about 3 minutes on medium-high.
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After 3 minutes, pour the water into the pot. You can use some homemade vegetable or anchovy broth instead of water, but water can make it easier. Bring it back to a boil.
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Once the broth starts to boil, add the prepared rice into the broth. Stir it well until the rice gets mixed into the broth and is no longer in chunks.
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Add the prawns, kimchi shots, chilli powder, soy sauce/fish sauce and minced garlic. Cook for about 8 minutes on medium heat.
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Serve the porridge in a bowl and drizzle with sesame oil. Garnish with chilli flakes, green onion and crushed seaweed.
Recipe adapted from https://www.aeriskitchen.com/2022/02/octopus-kimchi-juk/