Kimchi Myeongran Porridge: Quick & Hearty Meal with Leftover Rice
Whip up a Delicious Kimchi & Pollack Roe Porridge Using Leftover Rice!
A must-have comfort food during the winter months! This Kimchi Myeongran Porridge is not only incredibly satisfying but also incredibly easy to make with leftover rice. The delightful tanginess of kimchi, coupled with the savory pop of pollack roe, creates a harmonious flavor profile that will warm you from the inside out and uplift your spirits. Perfect for a busy morning or a cozy evening, enjoy a filling and flavorful meal that’s both comforting and nutritious.
Main Ingredients
- 1 cup ripe kimchi (well-fermented and sour)
- 2 bowls of cooked rice (leftover rice is ideal)
Seasoning & Other Ingredients
- 1 pollack roe sac (membranes removed, eggs only)
- 4 cups anchovy-kelp broth (or water)
- 1/4 cup kimchi brine (adjust to taste and kimchi’s saltiness, optional)
- Sesame oil to taste (for nutty aroma)
- 1 pollack roe sac (membranes removed, eggs only)
- 4 cups anchovy-kelp broth (or water)
- 1/4 cup kimchi brine (adjust to taste and kimchi’s saltiness, optional)
- Sesame oil to taste (for nutty aroma)
Cooking Instructions
Step 1
First, pour 4 cups of anchovy-kelp broth and 1/4 cup of kimchi brine into a pot. (If your kimchi is very spicy or salty, you can omit or reduce the amount of kimchi brine.) Add 1 cup of chopped ripe kimchi to the pot and bring it to a rolling boil over high heat. Let it boil until the kimchi softens and its flavor infuses into the broth.
Step 2
Once the broth is boiling vigorously, add 2 bowls of cooked rice. Gently stir with a spatula to prevent the rice from clumping together.
Step 3
Simmer over medium-low heat, stirring occasionally, until the rice grains have broken down and the mixture thickens into a porridge consistency. This usually takes about 10-15 minutes. Towards the end of cooking, carefully remove the membrane from 1 pollack roe sac and add the roe to the porridge. Gently break up the roe with chopsticks or a fork and stir it into the porridge until well combined.
Step 4
Once the pollack roe is well mixed and its flavor has melded into the porridge, turn off the heat immediately. Be careful not to overcook, as this can make the pollack roe dry. Ladle the finished Kimchi Myeongran Porridge into bowls. Drizzle a few drops of sesame oil just before serving for an extra nutty aroma and enhanced flavor.
