Spicy Kimchi and Octopus Porridge: Perfect Recipe to Use Leftover Rice
Chopstick-Ready Leftover Rice Dish! How to Make Kimchi Octopus Porridge Better Than Bonjuk
When I order porridge, there’s about a 70% chance I’ll pick this one! Today, I’m sharing a recipe for Kimchi Octopus Porridge using leftover rice, just like the one from Bonjuk. Honestly, it tastes even better than the one you order. This is my absolute favorite porridge. It’s great for a hangover or just when you want something easy to digest! Let me show you how to make this delicious porridge.
Broth Base- Dried anchovies (deodeok-i) 15 pieces
- Water 1.5L (about 6 cups)
Porridge Ingredients- Aged kimchi 5 leaves (rinsed, stems removed)
- Cooked rice (preferably day-old) 1.5 to 2 bowls
- Squid 200g (body or tentacles)
- Bean sprouts 1 handful
- Shredded seaweed (gim) 1 handful (approx. 10g)
- Sesame seeds for garnish
Seasonings- Minced garlic 1 Tbsp
- Soy sauce 1/2 Tbsp
- Sugar 1 Tbsp
- Vinegar 1/2 Tbsp (adjust based on kimchi’s sourness)
- Gochugaru (Korean chili flakes) 1 Tbsp
- Clear anchovy sauce 1/2 Tbsp
- Oyster sauce 1/2 Tbsp
- Sesame oil 1 Tbsp (for stir-frying)
- Aged kimchi 5 leaves (rinsed, stems removed)
- Cooked rice (preferably day-old) 1.5 to 2 bowls
- Squid 200g (body or tentacles)
- Bean sprouts 1 handful
- Shredded seaweed (gim) 1 handful (approx. 10g)
- Sesame seeds for garnish
Seasonings- Minced garlic 1 Tbsp
- Soy sauce 1/2 Tbsp
- Sugar 1 Tbsp
- Vinegar 1/2 Tbsp (adjust based on kimchi’s sourness)
- Gochugaru (Korean chili flakes) 1 Tbsp
- Clear anchovy sauce 1/2 Tbsp
- Oyster sauce 1/2 Tbsp
- Sesame oil 1 Tbsp (for stir-frying)
Cooking Instructions
Step 1
First, let’s make a flavorful broth! Bring 1.5 liters of water to a boil in a pot. Add the 15 dried anchovies and simmer for about 20 minutes over medium-low heat to extract their savory flavor. Strain the broth and set it aside.
Step 2
Finely chop the 5 kimchi leaves. Heat 1 tablespoon of sesame oil in a wok or deep pan over medium heat. Add the minced garlic and sauté until fragrant, then add the chopped kimchi and stir-fry.
Step 3
Once the kimchi is softened, add 1 tablespoon of sugar and 1/2 tablespoon of vinegar. The vinegar helps balance the acidity of the aged kimchi; if your kimchi is already very sour, you can reduce or omit it. Add 1/2 tablespoon of soy sauce. If the kimchi starts to stick, gradually add a little of the prepared broth and let it simmer for about 10 minutes until the kimchi is tender and well-cooked.
Step 4
Now, pour all the prepared broth into the pot with the simmered kimchi. Bring it to a boil.
Step 5
Add 1.5 to 2 bowls of leftover cooked rice to the pot. Use a spatula to break up the rice grains and mash them slightly into the broth. This helps the porridge achieve a smooth consistency. Stir frequently to prevent sticking. For a spicy kick, add 1 tablespoon of gochugaru. Stir in 1/2 tablespoon of clear anchovy sauce and 1/2 tablespoon of oyster sauce for added umami. (Omit or reduce gochugaru if making for someone who prefers mild food or for children.)
Step 6
Let the porridge simmer for about 1 to 2 minutes after adding the rice. I had some leftover squid tentacles, so I finely chopped and added them instead of octopus. (If you have fresh octopus, cut it into bite-sized pieces and add it.) Cook for about 1 minute until the squid is tender.
Step 7
Add a handful of washed bean sprouts and cook for about 1 minute more, or until they are tender-crisp. Once the bean sprouts are cooked, turn off the heat. Drizzle with a touch of sesame oil for aroma and stir everything together gently.
Step 8
Finally, stir in half of the shredded seaweed (gim) into the porridge. Reserve the other half for garnish. Sprinkle with sesame seeds for a beautiful finish. Your delicious Kimchi Octopus Porridge is ready!
Step 9
This Kimchi Octopus Porridge features a delightful combination of crunchy bean sprouts, chewy squid, and spicy kimchi. Even those who aren’t typically porridge fans will devour this in no time! The savory, spicy flavor is incredibly satisfying and will have you exclaiming ‘This is so good!’. It’s a perfect hearty meal, a special treat, or a delightful dish to serve guests.
