Seolleongtang Egg Porridge
Super Simple & Nutritious Seolleongtang Egg Porridge~
A nutritious and easy-to-make egg porridge that’s light and satisfying! Perfect for a quick, wholesome meal.
Ingredients- 2 bowls of cooked rice (leftover rice, approx. 2 servings)
- 5 large eggs
- A little seasoned seaweed laver (for topping)
- 2 packs of store-bought Seolleongtang (Korean beef bone soup)
- 2 bowls of water (using a typical rice bowl as a measure)
Seasoning- 1/2 Tbsp salt (or soy sauce, to taste)
- 1 Tbsp perilla oil
- 1 Tbsp black sesame seeds
- A pinch of black pepper
- 1/2 Tbsp salt (or soy sauce, to taste)
- 1 Tbsp perilla oil
- 1 Tbsp black sesame seeds
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare 2 bowls of cooked rice. Place the rice in a pot and then open and add the 2 packs of store-bought Seolleongtang. The Seolleongtang broth will seep into the rice grains, adding a deep flavor.
Step 2
Next, add 2 bowls of water using a typical rice bowl as a measure. Add enough water to fully submerge the rice. This step reduces soaking time and makes the porridge quicker to prepare.
Step 3
Crack 5 eggs into a separate bowl and whisk them thoroughly. To make the porridge extra smooth, you can use kitchen scissors to snip the egg mixture about 10 times. This helps to break down the egg whites (chalazae). If making for a baby, omit the black pepper.
Step 4
For the topping, crumble the seasoned seaweed laver. You can place it in a plastic bag and crush it with your hands, or finely snip it with scissors. If you have pre-crumbled seaweed flakes, you can use those instead.
Step 5
Grind the black sesame seeds finely for the garnish. Using whole black sesame seeds is also fine, but grinding them will release a richer, nuttier aroma.
Step 6
Bring the pot with the rice and Seolleongtang broth to a simmer over medium heat. Once it starts boiling, stir occasionally to prevent the rice from clumping. Cook for about 5 minutes until the rice grains soften and the porridge thickens. At this point, season with salt to your preference and stir in 1 tablespoon of perilla oil. The nutty aroma of the perilla oil will enhance the porridge’s flavor.
Step 7
Once the rice has softened and the porridge has a thick consistency, reduce the heat to low. Slowly drizzle the whisked egg mixture into the pot while stirring continuously. The egg will cook into soft curds, adding a creamy texture. If desired, add a pinch of black pepper for extra flavor.
Step 8
When the egg is fully cooked and well incorporated into the porridge, add the ground black sesame seeds and gently stir them in. The nutty flavor of the black sesame will subtly infuse the porridge.
Step 9
Simmer on low heat for another minute. Your simple yet incredibly nutritious Seolleongtang Egg Porridge is now ready! Enjoy it while it’s warm.
