Kimchi Bean Sprout Porridge (Gengsigi Juk)
Perfect Hangover Cure & Comfort Food: ‘Gengsigi Juk’ Recipe
Introducing ‘Gengsigi Juk,’ featured on ‘What to Eat Today’! I saw Sung Si-kyung call it ‘Seongsi Juk’ and add ramen to it. This is a dish my father often made for me when I was young, and it’s something I always make when I’m feeling unwell or tired. Today, I’m feeling a bit under the weather, and this ‘Gengsigi Juk’ recipe is exactly what I’m craving! The rich flavor of the anchovy broth, the spicy kimchi, and the refreshing bean sprouts create a perfect harmony, making it ideal as a hangover cure or a hearty, satisfying meal.
Main Ingredients- 3 sheets of well-fermented Napa cabbage kimchi (chopped into bite-sized pieces)
- 1 handful of fresh bean sprouts
- 10 pieces of tteokguk tteok (rice cakes for soup, soaked if dry)
- 1/2 bowl of leftover rice or freshly cooked rice
- Generous amount of anchovy and kelp broth (about 4-5 cups)
Seasoning & Additional Ingredients- 1-2 Tbsp Korean soy sauce (guk-ganjang, adjust to taste)
- 1/2 ladle of kimchi juice (optional, for extra spiciness)
- 1/2 tsp minced garlic (optional, for enhanced flavor!)
- Small potato or onion (adds deliciousness when cooked together!)
- 1-2 Tbsp Korean soy sauce (guk-ganjang, adjust to taste)
- 1/2 ladle of kimchi juice (optional, for extra spiciness)
- 1/2 tsp minced garlic (optional, for enhanced flavor!)
- Small potato or onion (adds deliciousness when cooked together!)
Cooking Instructions
Step 1
If you’re adding potato or onion, thinly slice or dice them into small cubes and set aside. Cooking them together adds a pleasant sweetness and enriches the flavor profile.
Step 2
First, prepare a rich and savory broth using anchovies and kelp. This broth is the key to the deliciousness of Gengsigi Juk, so it’s crucial not to skip this step and to let it simmer sufficiently. (Boil for about 15-20 minutes, then strain out the solids.)
Step 3
Add the chopped kimchi to the well-simmered anchovy and kelp broth, followed by the tteokguk tteok. Bring to a boil and cook until the rice cakes become soft and tender.
Step 4
If you’d like to add more spicy kick from the kimchi, pour in about half a ladle of kimchi juice. This will enhance the deep, spicy flavor.
Step 5
When the tteokguk tteok is almost cooked (more than halfway done), add the rice and continue to simmer. Gently stir to prevent the rice grains from breaking down too much. If you’re adding ramen noodles, this is the time to put them in and cook.
Step 6
Season the porridge with Korean soy sauce (guk-ganjang). Using the same type of soy sauce your grandmother might have used will bring back that authentic, nostalgic flavor! Start with 1-2 tablespoons and adjust the seasoning to your preference. (If it’s still not salty enough, you can add a pinch of salt.)
Step 7
Finally, add a handful of washed bean sprouts and cook just until they are crisp-tender. Don’t overcook them, or they will become mushy! Your delicious Kimchi Bean Sprout Porridge (Gengsigi Juk) is now ready to be enjoyed!
