Grandpa’s Comforting Kimchi and Bean Sprout Porridge
How to Make Hearty Kimchi and Bean Sprout Porridge with Rice (A Special Recipe Using Whole Grains)
This is a recipe for Kimchi and Bean Sprout Porridge, lovingly prepared for my grandfather when he had a cold. Unlike typical porridges made with cooked rice, this version uses whole rice grains, resulting in a richer, more comforting flavor. My grandfather felt much better after eating it, so I encourage you to try making this nourishing dish for your loved ones!
Porridge Ingredients
- 1/4 head of well-fermented kimchi
- 2.5 cups of short-grain rice (approx. 500g)
- 2 handfuls of fresh bean sprouts (approx. 200g)
- Tteokguk tteok (rice cake slices) as needed
- 1 handful of dried anchovies for broth (approx. 10g)
- 1 ladle of kimchi juice (approx. 100ml)
Seasoning and Flavor
- Soy sauce or salt to taste
- 1/2 teaspoon sesame oil
- Soy sauce or salt to taste
- 1/2 teaspoon sesame oil
Cooking Instructions
Step 1
First, let’s make a delicious anchovy broth. Place the dried anchovies in a broth bag and simmer them in 1.5 liters of water for 20 minutes. Once the broth has steeped, remove the anchovies, reserving the clear broth.
Step 2
While the broth is simmering, rinse the kimchi, drain it well, and finely chop it with scissors or a knife into bite-sized pieces. If you prefer more texture, you can cut it into larger pieces. Adding about a ladleful of kimchi juice at this stage will enhance the savory depth of the porridge!
Step 3
Rinse the short-grain rice thoroughly in a sieve under running water until clean. Using whole rice grains for porridge makes it wonderfully creamy and imparts a richer flavor, which is why my grandfather particularly enjoyed this method.
Step 4
Wash the bean sprouts thoroughly, trimming any root ends. Rinse them multiple times under cold running water. Opting for medium or smaller bean sprouts rather than very thick ones will make them easier for older individuals to chew and enjoy.
Step 5
Now, in a large pot, combine the prepared anchovy broth, chopped kimchi, rinsed rice, and washed bean sprouts. Bring to a boil over high heat. Cook until the bean sprouts are tender and cooked through. It’s important to stir occasionally to prevent the rice from sticking to the bottom.
Step 6
While the porridge is cooking, take the frozen tteokguk tteok (rice cake slices) from the freezer and soak them in cold water. This helps to separate any frozen clumps and soften them, ensuring they cook evenly when added to the porridge.
Step 7
Once the rice grains have softened and broken down, add the prepared tteokguk tteok to the pot and reduce the heat to low. Let it simmer gently for another 5-10 minutes until the rice cakes are tender. Finally, season with soy sauce or salt to your preference, and swirl in a little sesame oil for added aroma. Your delicious Kimchi and Bean Sprout Porridge is now ready to serve!
