Nourishing Oatmeal Porridge (Egg & Milk)
Easy Homemade Recipe for Warm and Satisfying Egg Oatmeal Porridge and Milk Oatmeal Porridge
Discover a wholesome and delicious porridge recipe using Ssarrijae rolled oats, cultivated with care in Jeong-eup City, Jeollabuk-do. These whole grain oats are pressed for a tender texture, perfect for simmering with water or milk into a creamy porridge. Oats are a nutritional powerhouse, rich in dietary fiber, vitamins, minerals, and antioxidants. By adding nutrient-dense milk and eggs, you create a filling and nourishing meal, ideal as a quick breakfast replacement for busy mornings. Experience the smooth, comforting texture of the oatmeal, with occasional delightful bites of fragrant scallions and savory seaweed flakes, making every spoonful a pleasure to swallow. For a simpler, lighter option, you can also enjoy a plain and nutty milk oatmeal porridge without the eggs.
Hearty Egg Oatmeal Porridge Ingredients- 50g Ssarrijae Rolled Oats
- 250g Water (approx. 1 cup)
- 250g Milk (approx. 1 cup)
- 2 fresh Eggs
- 1 Tbsp finely chopped Scallions
- A pinch of crumbled Seaweed (Gim)
- 1/2 Tbsp Korean soup soy sauce (or to taste)
- A pinch of Black Pepper (or to taste)
Mild Milk Oatmeal Porridge Ingredients- 60g Ssarrijae Rolled Oats
- 250ml Water (approx. 1 cup)
- 250ml Milk (approx. 1 cup)
- 60g Ssarrijae Rolled Oats
- 250ml Water (approx. 1 cup)
- 250ml Milk (approx. 1 cup)
Cooking Instructions
Step 1
First, measure out 50g of Ssarrijae rolled oats for the egg oatmeal porridge and set aside.
Step 2
Pour 250g (about 1 cup) of fresh water into a saucepan. (for egg oatmeal porridge)
Step 3
Measure out an equal amount, 250g (about 1 cup) of fresh milk, and have it ready. (for egg oatmeal porridge)
Step 4
Crack 2 fresh eggs into a bowl, ready for the porridge. (for egg oatmeal porridge)
Step 5
For the egg oatmeal porridge, add the 50g of Ssarrijae rolled oats to the 250g of water in the saucepan.
Step 6
Pour in the 250g of milk. Using a whisk or spatula, stir well to prevent the oats from clumping, and begin to cook over medium-low heat.
Step 7
Once the porridge starts to simmer, add 1/2 Tbsp of Korean soup soy sauce and stir gently to add flavor. You can also use regular salt if preferred.
Step 8
Carefully pour the 2 prepared eggs into the simmering porridge. Gently stir with chopsticks or a whisk as the eggs cook and disperse, creating a smooth texture.
Step 9
Finally, season to your preference with a pinch of salt and pepper. Taste and adjust to ensure it’s not too salty.
Step 10
Ladle the warm, cooked oatmeal porridge into a serving bowl. Garnish with the finely chopped fresh scallions and crumbled seaweed for a delightful presentation.
Step 11
If you prefer not to use eggs, simply cook 60g of Ssarrijae rolled oats with 250ml of water and 250ml of milk. This will result in a mild and nutty milk oatmeal porridge that highlights the natural flavors of the ingredients. To make this version, follow steps 4 through 9, omitting the eggs.
