Simple Vegetable Tuna Porridge
When You Have No Appetite Due to Cold Symptoms, Try This Easy Vegetable Tuna Porridge!*
This is a simple vegetable tuna porridge that you can easily cook when you have no appetite due to cold symptoms. It’s nutritious and easy to digest, perfect for the whole family.
Ingredients- 150g canned tuna (drained)
- 1 small bowl of cooked rice (approx. 150g)
- 700ml water
- A small amount of carrot
- A small amount of zucchini
- 1/4 onion (for 1 serving)
- 1 tsp soup soy sauce (Guk-ganjang)
- 2 pinches of salt (adjust to taste)
- 1.5 Tbsp sesame oil
Cooking Instructions
Step 1
First, wash the vegetables thoroughly and mince them finely. Finely chop the zucchini, onion, and carrot into similar sizes. Drain the canned tuna well, and prepare the cooked rice.
Step 2
In a deep pot, add all the minced vegetables (carrot, zucchini, onion). Add 1.5 Tbsp of sesame oil and 1 tsp of soup soy sauce. Adding the soup soy sauce first can enhance the vegetable’s flavor.
Step 3
Place the pot over medium heat and stir-fry the vegetables until they become translucent and slightly tender. Stir-fry for 2-3 minutes, being careful not to burn them. Stir-frying brings out the sweetness of the vegetables and deepens the flavor of the porridge.
Step 4
Once the vegetables are moderately stir-fried, add the cooked rice and drained tuna to the pot. Gently mix to prevent the rice grains from clumping together.
Step 5
Stir-fry the rice and tuna with the vegetables for another minute. This step helps the ingredients meld together well.
Step 6
Now, carefully pour 700ml of water into the pot. Since the rice will break down and form porridge, adjust the water amount as you cook. It’s good to start with 700ml and add more if needed, observing the consistency.
Step 7
Initially, bring the porridge to a boil over high heat. Once it starts to bubble, adjust the heat to maintain a gentle simmer (‘bo-geul bo-geul’). Be careful to prevent it from boiling over.
Step 8
Once the porridge begins to simmer, reduce the heat to low. Stir continuously with a spatula to prevent it from sticking to the bottom of the pot, and let it simmer gently for about 20 minutes. Cook until the rice grains are soft and broken down, and the broth has thickened to your desired consistency. Finally, taste and season with salt if needed, according to your preference. It tastes even better when served warm.
