Korean Vegetable and Egg Rice Porridge

Instructions

1. 1

   Mise en place: Finely dice 60 g carrot and 60 g zucchini into very small cubes (about 3 mm). Crack 2 eggs into a small bowl and beat lightly with a fork until smooth. Measure 300 g cooked white rice, 600 ml water, 15 ml soy sauce, and 15 ml sesame oil. Set a medium pot on the stove.

2. 2

   Heat 15 ml of sesame oil in the medium pot over medium heat for 1 minute. Add the diced carrots and zucchini. Sauté the vegetables for 2 to 3 minutes, stirring constantly with a wooden spoon, until they soften slightly and smell fragrant. Lower the heat slightly if the vegetables start to brown quickly.

3. 3

   Add 300 g of cooked white rice into the pot with the vegetables. Stir continuously over medium heat for 2 minutes. Press down gently with your wooden spoon to break up any large rice clumps so the rice grains get coated evenly in the warm sesame oil and absorb the vegetable flavors without burning.

4. 4

   Pour in 600 ml water and 15 ml soy sauce. Bring the mixture to a rolling boil over high heat, then immediately turn the stove down to low heat. Simmer uncovered for 12 to 15 minutes, stirring every 2 minutes. If the mixture gets dry or starts to stick to the bottom, splash in 50 ml of warm water.

5. 5

   When the porridge is thick and creamy, keep heat on low. Slowly drizzle the beaten eggs into the porridge in a thin stream while stirring gently in wide circles with a wooden spoon for 1 minute. The egg will cook into delicate, soft ribbons throughout the hot porridge.

6. 6

   Remove the pot from the heat. Ladle the hot porridge evenly into two serving bowls. Sprinkle 5 g of toasted sesame seeds on top of each bowl. Serve immediately while piping hot for a comforting meal.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min