Spicy Kimchi and Bean Sprout Porridge (Gaengsigi-juk)
How to Make Kimchi Bean Sprout Porridge: A Hearty and Flavorful Recipe
When your appetite is low, this Kimchi Bean Sprout Porridge is a perfect comforting meal. In the Gyeongsang province of Korea, this dish made with kimchi, leftover rice, and bean sprouts is affectionately called ‘Gaengsigi-juk’. It’s great for hangovers or just a satisfying, hearty meal. Let me guide you through making this delicious Gaengsigi-juk!
Ingredients
- 100g well-fermented kimchi
- 120g fresh bean sprouts
- 1/2 bowl leftover cooked rice (approx. 100g)
- 500ml anchovy and kelp broth
- 1/2 ladle kimchi brine
- 2 Tbsp perilla oil (deulgireum)
- 1 Tbsp soy sauce for soup or ‘Yeondu’ (a Korean seasoning)
- 1 handful chopped green onions
- 1 Tbsp ground sesame seeds
- Pinch of black pepper
Cooking Instructions
Step 1
First, finely chop 100g of well-fermented kimchi. If your kimchi is very sour, you can add a tiny pinch of sugar to balance the flavor.
Step 2
Gently rinse 120g of fresh bean sprouts under running water. Be careful not to damage them. Drain them thoroughly in a colander.
Step 3
Heat 1 Tbsp of perilla oil in a pot or wok over medium-low heat. Add the chopped kimchi and sauté for about 2-3 minutes until softened. This step helps to mellow the kimchi’s pungency and bring out its flavor.
Step 4
Once the kimchi has softened slightly, add 1 Tbsp of red pepper flakes (gochugaru) and 1/2 ladle of kimchi brine. Stir frequently over low heat for about 1 minute to combine the flavors and prevent burning. This deepens the spicy notes.
Step 5
Pour in 500ml of anchovy and kelp broth. This clear broth adds depth to the porridge. Using warm broth can help speed up the cooking process on a chilly day.
Step 6
Once the broth begins to boil, reduce the heat to medium-low. Add 1/2 bowl of leftover cooked rice and let it simmer for about 5 minutes, allowing the rice to break down and thicken the porridge. Stir occasionally to prevent sticking.
Step 7
After the rice has softened, it’s time to add the rinsed and drained bean sprouts. They will add a refreshing crunch and subtle sweetness to the porridge.
Step 8
Enhance the umami by adding 1 Tbsp of soy sauce for soup or Yeondu. Taste and adjust seasoning with salt if needed. Yeondu offers a cleaner, more nuanced flavor.
Step 9
When the bean sprouts are tender but still have a slight bite, add the chopped green onions and 1 Tbsp of ground sesame seeds. Continue to simmer for another 3 minutes to let all the flavors meld together.
Step 10
Just before turning off the heat, sprinkle in a pinch of black pepper. Finish with a final drizzle of 1 Tbsp of perilla oil for an aromatic touch. The nutty aroma of perilla oil beautifully complements the spicy kimchi.
Step 11
Your hot, spicy, and savory Kimchi Bean Sprout Porridge (Gaengsigi-juk) is now ready! Enjoy this comforting and nourishing meal!
