Hearty Beef and Vegetable Porridge
Simple and Nutritious Beef and Vegetable Porridge with Leftover Rice
Here’s a recipe for a simple and satisfying beef and vegetable porridge, perfect for using up leftover rice! Packed with tender beef and a colorful medley of vegetables, this one-bowl meal is both nourishing and comforting. Enjoy a warm, flavorful dish that’s ideal for busy mornings, when you’re feeling under the weather, or as a gentle meal for loved ones.
Porridge Ingredients- 3 Tbsp cooked beef (prepared separately)
- 1.5 bowls leftover cooked rice (approx. 300g)
- 1 shiitake mushroom
- 1/4 onion
- A little carrot (approx. 1cm thick)
- A little zucchini (approx. 1cm thick)
- 1 Tbsp sesame oil
- Shredded seaweed, for garnish
- Toasted sesame seeds, for garnish
Beef Marinade Ingredients- 2 Tbsp soy sauce
- 2 Tbsp mirin (rice wine)
- 1 Tbsp sugar
- 1/2 Tbsp oyster sauce
- 1 Tbsp minced garlic
- Pinch of black pepper
- 2 Tbsp sesame oil
- 350g ground beef (for bulgogi or stew)
- 2 Tbsp soy sauce
- 2 Tbsp mirin (rice wine)
- 1 Tbsp sugar
- 1/2 Tbsp oyster sauce
- 1 Tbsp minced garlic
- Pinch of black pepper
- 2 Tbsp sesame oil
- 350g ground beef (for bulgogi or stew)
Cooking Instructions
Step 1
First, prepare the ground beef by patting it with paper towels to remove any excess liquid. This step ensures a clean and pure flavor. In a bowl, combine the ground beef with the marinade ingredients: 2 Tbsp soy sauce, 2 Tbsp mirin, 1 Tbsp sugar, 1/2 Tbsp oyster sauce, 1 Tbsp minced garlic, a pinch of pepper, and 2 Tbsp sesame oil. Gently mix and knead the ingredients until well combined. Let it marinate for about 30 minutes for enhanced flavor. Next, heat a non-stick pan over medium-high heat (no oil needed) and stir-fry the marinated beef until it’s crumbly and no longer pink. Be careful not to overcook it to maintain a tender texture. Set the cooked beef aside.
Step 2
Finely dice the onion, carrot, zucchini, and shiitake mushroom. Uniformly dicing the vegetables will ensure they cook evenly and integrate seamlessly into the porridge, allowing for a balanced intake of nutrients.
Step 3
Heat 1 Tbsp of olive oil in a pot over medium heat. Add the diced vegetables in order of firmness, starting with the carrots and shiitake mushrooms, followed by the onion and zucchini. Sauté until the vegetables soften and become fragrant. Then, add the 3 Tbsp of pre-cooked beef to the pot and stir-fry everything together for another minute to meld the flavors.
Step 4
Pour enough water into the pot to cover the vegetables, approximately 5-6 cups. Bring the mixture to a boil. Once boiling, skim off any foam or impurities that rise to the surface to ensure a clear broth. Add the 1.5 bowls of leftover cooked rice and gently break up any clumps of rice with a spoon or ladle.
Step 5
Reduce the heat to medium-low and let the porridge simmer, stirring occasionally to prevent sticking. As the rice begins to break down and thicken, use a ladle or spatula to gently mash some of the rice grains against the side of the pot. This will create a creamier, smoother texture. Add more water if needed, a little at a time, and continue to stir and cook until the porridge reaches your desired consistency, about 10-15 minutes.
Step 6
Once the porridge has thickened and the rice grains are soft and broken down, stir in 1/2 Tbsp of Korean soy sauce (joseon ganjang) for an added depth of flavor. Mix well. Season the porridge with salt to taste, adjusting the amount as needed. It’s best to season gradually to avoid over-salting.
Step 7
Ladle the finished beef and vegetable porridge into a serving bowl. Garnish generously with shredded seaweed and toasted sesame seeds. Drizzle 1 Tbsp of sesame oil over the top for an extra layer of nutty aroma and flavor. Serve immediately while hot for the best taste and nutritional benefit!
