Economical and Delicious Soybean Sprout Porridge
Hearty Soybean Sprout Porridge from Leftover Broth (Feat. Baek Jong Won’s Spicy Soybean Sprout Stew Seasoning)
This recipe shows how to make a delicious soybean sprout porridge using leftover soybean sprouts and their cooking water from making a soybean sprout salad. By applying the seasoning from Baek Jong Won’s spicy soybean sprout stew, we first create a flavorful spicy soup, and then use the remaining broth to make a smooth and comforting porridge with rice. With just one bag of soybean sprouts, you can enjoy a soybean sprout salad, spicy soybean sprout soup, and soybean sprout porridge – a resourceful and satisfying meal! (*Baek Jong Won’s soybean sprout stew recipe details are included in the steps.)
Main Ingredients
- 180g soybean sprouts
- 1/4 onion
- 1 stalk green onion
- 1 piece dried kelp for broth (or seafood stock pack)
- 1 root of green onion (washed)
- 4-5 cups water
Spicy Seasoning Paste
- 1.5 tsp red pepper flakes
- 1 tsp soy sauce (brewing)
- 1 tsp salted shrimp
- 2 tsp minced garlic
- Salt (to taste)
For Soybean Sprout Porridge
- Prepared soybean sprout soup
- 1/2 to 1 bowl cooked rice (cold)
- Additional broth or water (for consistency, optional)
- 1 egg
- A drizzle of sesame oil
- A pinch of sesame seeds
- Minced vegetables (carrots, zucchini, etc., optional)
- Shredded seaweed (for garnish, optional)
- 1.5 tsp red pepper flakes
- 1 tsp soy sauce (brewing)
- 1 tsp salted shrimp
- 2 tsp minced garlic
- Salt (to taste)
For Soybean Sprout Porridge
- Prepared soybean sprout soup
- 1/2 to 1 bowl cooked rice (cold)
- Additional broth or water (for consistency, optional)
- 1 egg
- A drizzle of sesame oil
- A pinch of sesame seeds
- Minced vegetables (carrots, zucchini, etc., optional)
- Shredded seaweed (for garnish, optional)
Cooking Instructions
Step 1
First, thoroughly wash the soybean sprouts under running water. In a pot, bring plenty of water to a boil, then add the washed soybean sprouts without salt. Once cooked, remove all the sprouts. Set aside about 1/3 of these sprouts; they will be used later with shredded green onion for a delicious soybean sprout salad. (Dish 1: Soybean Sprout Salad)
Step 2
Now, let’s make the broth using the water the soybean sprouts were cooked in. Keep the same water in the pot and add the dried kelp (or seafood stock pack) and the washed green onion root. Bring this mixture to a boil to create a richer, more flavorful broth.
Step 3
Once the broth has extracted its flavor, remove the kelp and the green onion root from the pot. Now that the soybean sprout water (broth) is ready, add the remaining 2/3 of the soybean sprouts back into the pot. These sprouts will form the base for our spicy soybean sprout soup.
Step 4
Let’s prepare the seasoning for the spicy soybean sprout soup. In a small bowl, combine 1.5 tsp red pepper flakes, 1 tsp soy sauce, 1 tsp salted shrimp, and 2 tsp minced garlic. Mix them well. You can adjust with salt later if needed. (Note: This seasoning is adapted from Baek Jong Won’s recipe for spicy soybean sprout stew. Original recipe steps: 1. Stir-fry half of the green onion in cooking oil in a pan. Add minced pork and red pepper flakes, then stir-fry. 2. Before the red pepper flakes burn, add soybean sprouts and water, then bring to a boil. 3. Add onion, shiitake mushrooms, and minced garlic, and boil. 4. Season with salted shrimp or fish sauce first, then adjust with soy sauce and salt. 5. Finally, add chili peppers and the remaining green onion.)
Step 5
Add the prepared seasoning paste to the pot with the soybean sprouts and stir well to combine. Bring to a rolling boil over high heat to allow the seasoning to meld with the sprouts and the broth. Be mindful of the water level, adding more if it reduces too much.
Step 6
Once the soup is nicely boiling, add the thinly sliced green onion and boil for another moment before turning off the heat. This completes the refreshing and mildly spicy soybean sprout soup. (Dish 2: Spicy Soybean Sprout Soup)
Step 7
Now, let’s use the leftover soybean sprout soup to make porridge. Pour the finished soybean sprout soup into a pot and add the cold cooked rice. Stir well to prevent the rice from clumping as it cooks into a porridge. If the porridge becomes too thick, gradually add more prepared broth or water until you reach your desired consistency. Once the porridge is simmering, gently pour in the beaten egg and stir it in. Finally, turn off the heat, drizzle with a little sesame oil, and sprinkle with sesame seeds. For an extra touch, garnish with minced vegetables or shredded seaweed according to your preference. (Dish 3: Soybean Sprout Porridge)
