Soft Cabbage and Shrimp Porridge
How to Make Cabbage and Shrimp Porridge: A Gentle Bowl for Gut Health
My daughter visited the hospital and was diagnosed with gastritis and enteritis, despite loving spicy food! She had bibim guksu for dinner, but upon receiving her message, I quickly made a nourishing porridge using cabbage, known for its gut-friendly properties. I added her favorite shrimp to this wonderfully mild and smooth cabbage porridge. It’s perfect for those with sensitive stomachs.
Porridge Ingredients- 2 cups cabbage (coarsely chopped)
- 1/4 onion (finely minced)
- A pinch of carrot (very finely minced)
- 1/2 potato (finely minced)
- Frozen whiteleg shrimp, as needed
- 1 egg
- 2 cups short-grain rice (soaked for 30 minutes, then drained)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Finely mince the potato and onion. For the carrot, mince it even finer so that it blends smoothly into the porridge and provides a delicate texture.
Step 2
Coarsely chop the cabbage, then soak it in cold water for a short while. Squeeze out the excess water thoroughly. This step helps reduce any bitterness from the cabbage and makes the texture much softer.
Step 3
Thaw the frozen whiteleg shrimp, which you can purchase from a large supermarket, and then coarsely chop them. Chopping them coarsely allows for a slight, pleasant shrimp texture in the porridge. You can also leave one or two shrimp whole for garnish.
Step 4
Rinse the short-grain rice and soak it in water for about 30 minutes. Drain the soaked rice well using a sieve. Soaking the rice makes the porridge wonderfully soft and moist.
Step 5
Now, we’ll prepare to cook the porridge using a pressure cooker. In the pressure cooker, add the soaked rice, coarsely chopped cabbage, minced onion, carrot, and potato. Pour in enough water to generously cover the rice. Normally, you might sauté rice in sesame oil before adding water for porridge, but today, to ensure it’s easily digestible and gentle on the stomach, we’ll cook it without sesame oil, letting the natural flavors shine through.
Step 6
Close the lid of the pressure cooker and heat it. Once the whistle blows, reduce the heat to low and let it cook for about 3 more minutes. Then, carefully release the pressure. This process results in very soft, well-cooked rice.
Step 7
Transfer the cooked rice from the pressure cooker to a bowl, or keep it in the pressure cooker (with the lid open). Add the coarsely chopped shrimp and mix well. If the porridge seems too thick, add a little more water. Now, cook over medium-low heat, stirring continuously to prevent sticking, until the porridge reaches your desired consistency. The shrimp will cook and add a wonderful flavor.
Step 8
Once the porridge has reached the right consistency, pour the beaten egg evenly over the top. After pouring the egg, let it sit undisturbed for about 30 seconds to 1 minute, allowing the egg to start setting slightly.
Step 9
Gently stir the porridge with a spatula. The egg will break down into soft ribbons, beautifully incorporating into the porridge without clumping. This gentle mixing is key to achieving a silky texture.
Step 10
Serve the warm cabbage and shrimp porridge generously in a bowl. Top with the whole shrimp you set aside for garnish and sprinkle with sesame seeds for added flavor and aroma. Since I didn’t have green onions, I finely chopped the green parts of spring greens (bomdong) to use as a topping. This soft and delicious cabbage and shrimp porridge is a wonderful way to care for your child’s health and delight her taste buds!
