Aromatic Seaweed and Bean Sprout Porridge
Nourishing porridge infused with the delightful aroma of seaweed
Savor the refreshing scent of fresh seaweed in this comforting bean sprout and seaweed porridge. It’s a wholesome and flavorful dish perfect for a light meal.
For the Porridge- 2 servings cooked rice (approx. 2 bowls)
- 2 handfuls of bean sprouts (approx. 150g)
- 1/2 handful of fresh seaweed (maesaengi) (approx. 30g)
- 5 Tbsp dried shrimp
- 1.8 liters of water (9 cups)
Seasoning- 1 Tbsp salt (adjust to taste)
- 1 Tbsp sesame oil
- 1 Tbsp salt (adjust to taste)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Begin by thoroughly washing the bean sprouts under cold running water and draining them well. Gently rinse the fresh seaweed (maesaengi) to remove any impurities, then finely chop it into bite-sized pieces (about 1-2 cm) using scissors. Preparing the ingredients beforehand will make the cooking process smoother.
Step 2
In a wide and deep pot, add 1.8 liters of water. Add the cooked rice (for 2 servings) and begin heating over high heat. Stir the rice with a spatula to break it apart and help it dissolve into the water as it heats up.
Step 3
Once the rice has started to break down and the water is simmering, add the prepared bean sprouts. It’s crucial to keep the lid off while cooking to prevent the porridge from boiling over and to eliminate any fishy odor from the bean sprouts. Once the sprouts are in, maintain high heat and cook until the rice grains are soft and fully dissolved, and the bean sprouts are tender yet still have a slight crispness. (Tip: To avoid a fishy smell, either keep the lid off while cooking the bean sprouts or start cooking with the lid off from the beginning.)
Step 4
When the rice is fully cooked into a porridge consistency and the bean sprouts are tender, add the chopped fresh seaweed. Stir gently with the spatula to incorporate it evenly. Be mindful not to overcook the seaweed, as it can become mushy. Continuously stir the porridge, scraping the bottom of the pot to prevent it from sticking and burning.
Step 5
Finally, it’s time to season the porridge. Add salt to taste, adjusting it according to your preference. Stir in the dried shrimp for an added layer of umami and nutty flavor. Just before turning off the heat, drizzle in 1 tablespoon of sesame oil for a fragrant finish. Your delicious seaweed and bean sprout porridge is ready to be enjoyed warm!
