Soothing Bean Sprout Kimchi Porridge
Leftover Rice Recipe: Delicious One-Bowl Bean Sprout Kimchi Porridge
On rainy or chilly days, this hearty bean sprout kimchi porridge, made with leftover rice, is incredibly comforting and satisfying. Here’s how to make it.
Ingredients- 1 ladleful ripe kimchi (approx. 1 cup)
- 5 Tbsp kimchi juice
- 1.5L cooked rice (leftover rice preferred, approx. 5-6 bowls)
- 1L anchovy and kelp broth
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 2 Tbsp fish sauce (myeolchi aekjeot)
- 1 Tbsp sesame oil
- Sesame seeds, for garnish
- 2 handfuls fresh bean sprouts (approx. 100g)
- 2 handfuls tteokguk tteok (rice cake slices for soup, approx. 100g)
Cooking Instructions
Step 1
Prepare 1 liter of richly brewed anchovy and kelp broth in a pot. Boiling anchovies and kelp for about 15-20 minutes will yield a deep flavor.
Step 2
Finely chop the ripe kimchi into bite-sized pieces, preparing about 1 ladleful (approximately 1 cup). Also, measure out about 5 tablespoons of kimchi juice. Using well-fermented kimchi adds a wonderful umami.
Step 3
Rinse the tteokguk tteok (rice cake slices) under running water. If the rice cakes are stuck together, separate them.
Step 4
Wash the bean sprouts thoroughly under running water and drain them well. If there are any root ends or stems, you can trim them off.
Step 5
Once the anchovy broth begins to boil, add the finely chopped kimchi and the prepared kimchi juice to the pot.
Step 6
Bring the broth with the kimchi to a rolling boil and let it simmer sufficiently to extract the kimchi’s flavor.
Step 7
Add 2 tablespoons of soy sauce for soup (guk-ganjang) to the boiling kimchi broth to establish a base seasoning.
Step 8
Continue to boil the kimchi broth over high heat for about 3 minutes. Then, add the leftover rice and use a spatula to break up any clumps, ensuring the rice grains are dispersed. This prevents the porridge from becoming lumpy and results in a smoother texture.
Step 9
The timing for adding the rice cakes depends on their type. If using frozen rice cakes, add them now to cook together. If using fresh, soft refrigerated rice cakes, add them when you add the bean sprouts.
Step 10
Once the rice and rice cakes have softened and broken down sufficiently, add 2 tablespoons of fish sauce (myeolchi aekjeot) to enhance the umami and adjust the overall seasoning. Using both soy sauce and fish sauce creates a more complex flavor profile.
Step 11
Add the prepared bean sprouts and reduce the heat to medium-high. Stir continuously with a spatula to prevent the porridge from sticking to the bottom. Avoid overcooking the bean sprouts, so they retain a slight crispness.
Step 12
When the bean sprouts are cooked to your liking, turn off the heat. Drizzle in 1 tablespoon of sesame oil for a fragrant finish.
Step 13
Stir everything gently. Sprinkle with sesame seeds for garnish, and your delicious bean sprout kimchi porridge is ready! Enjoy it warm for a comforting and satisfying meal.
Step 14
Serve the hot bean sprout kimchi porridge in bowls and savor the deliciousness!
