Comforting Gyeongsik Porridge
How to Make Gyeongsik Porridge: A Kimchi and Bean Sprout Congee
Inspired by a scene from the drama ‘Queen of Tears’ where the chairman enjoyed Gyeongsik porridge, I decided to make it myself! This magical porridge, a delightful blend of tangy kimchi and crunchy bean sprouts, is wonderfully soothing and satisfying.
Main Ingredients- 1/2 bowl of leftover rice
- 100g bean sprouts
- 1/2 cup fermented kimchi, chopped
- 1 stalk green onion, chopped
- 4 cups (800ml) water
- 2 bouillon cubes (or anchovy-kelp broth)
Seasoning- 1 Tbsp minced garlic
- 1 Tbsp fish sauce (or soy sauce for soup)
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce (or soy sauce for soup)
Cooking Instructions
Step 1
First, wash the 100g of bean sprouts thoroughly and set them aside. If you love bean sprouts, feel free to adjust the amount to your preference. Their crispiness will add a wonderful texture to the porridge.
Step 2
Chop the fermented kimchi into bite-sized pieces, about 1/2 cup. The tangy flavor of the kimchi will enhance the savory taste of the porridge.
Step 3
Wash and finely chop 1 stalk of green onion. The fragrant aroma of the green onion will further elevate the flavor of the porridge.
Step 4
In a pot, bring 4 cups (800ml) of water to a boil and add 2 bouillon cubes. If you prefer, you can make your own anchovy or kelp broth for a deeper, richer flavor.
Step 5
Once the broth is boiling vigorously, add the chopped kimchi and simmer for a short while. This allows the kimchi to soften and its flavor to meld into the broth.
Step 6
After simmering the kimchi, add the leftover rice. Adding the rice too early can cause the grains to break down completely, making the porridge too thick and the broth to reduce. It’s best to add the rice after simmering the kimchi first.
Step 7
Once the rice is added, gently break it apart. Then, add 1 tablespoon of minced garlic and 1 tablespoon of fish sauce (or soy sauce for soup) to season. Taste and adjust the seasoning according to your preference.
Step 8
With the seasoning done, add the prepared bean sprouts and simmer briefly. Cooking bean sprouts for too long can make them tough, so adding them towards the end of the cooking process is key to maintaining their crispiness.
Step 9
Finally, add the chopped green onions and stir once more to finish. Your delicious Gyeongsik porridge is ready!
Step 10
Avoid boiling for too long, as the rice will absorb too much liquid and the porridge will become overly thick. Turn off the heat once the bean sprouts are cooked to your liking. A slightly soupy and moist consistency is ideal.
Step 11
When you lack appetite, a warm bowl of this Gyeongsik porridge is incredibly comforting and satisfying. The combination of kimchi and bean sprouts is simply delightful!
