Hearty Egg and Seaweed Porridge
Alto-Rhan’s Chef Jeon Sung-ae’s Super Simple Egg and Seaweed Porridge: Utilizing Leftover Seaweed Soup for a One-Bowl Meal
Have some leftover seaweed soup and cold rice? Add an egg to create this delicious ‘Egg and Seaweed Porridge’! It’s a hearty and nutritious meal.
Ingredients- 2 bowls of well-cooked seaweed soup (including seaweed)
- 1 bowl of cold rice
- 1 cup of water
- 1 egg
- 1 Tbsp sesame oil
- Pinch of salt (to taste)
Cooking Instructions
Step 1
First, prepare your well-cooked seaweed soup. If the soup seems a bit too concentrated or has less liquid than you’d like, add 1 cup of water at this stage. (*Tip: Using leftover potato and seaweed soup can add a richer flavor profile.)
Step 2
Place the pot over medium heat. Once the seaweed soup begins to boil, add the cold rice. Gently stir with a spatula to break up any clumps of rice and mix it well with the seaweed soup. Let it simmer until the rice grains become tender and soft.
Step 3
When the rice grains have softened and started to break down, crack in 1 egg and drizzle in 1 tablespoon of sesame oil. Stir gently until the egg is cooked, then turn off the heat. Finally, taste the porridge and add a pinch of salt if needed to adjust the seasoning. Your smooth and satisfying Egg and Seaweed Porridge is ready!
