Hearty Kimchi and Bean Sprout Porridge (Gyeongsigi-juk)
Nostalgic Soul Food: How to Make Delicious Kimchi and Bean Sprout Porridge
Have you ever heard of ‘Gyeongsigi-juk’? This comforting dish, popular in the Gyeongsang Province, is essentially a hearty porridge made by simmering rice with kimchi and bean sprouts. While I used to dislike it as a child, it has now become a beloved soul food that I crave on chilly days or when I feel under the weather. The savory broth, rich with well-fermented kimchi, tender bean sprouts, and chewy rice cake slices, offers a wonderfully warming and refreshing taste. The rice grains break down to create a soft, comforting texture, while the crisp bean sprouts add a delightful contrast. Let’s make this delicious Kimchi and Bean Sprout Porridge at home! It’s perfect for a hangover cure and even picky eaters will ask for seconds!
Ingredients- 2 cups well-fermented kimchi (finely chopped)
- 1 ladleful of kimchi brine
- 100g fresh bean sprouts
- 20 pieces of tteokguk tteok (rice cake slices for soup, rinsed in cold water)
- 1 Tbsp red pepper powder (gochugaru)
- 600ml anchovy-kelp broth (additional broth may be needed)
Cooking Instructions
Step 1
The secret to a flavorful Kimchi and Bean Sprout Porridge lies in using well-fermented kimchi! For a refreshing and deep savory taste, prepare your most aged kimchi. Finely chop 2 cups of kimchi and add it generously to a pot.
Step 2
Pour 600ml of anchovy-kelp broth into the pot. Add 1 ladleful of kimchi brine to enhance the kimchi’s flavor. You can add more broth later if the porridge becomes too thick, so start with this amount.
Step 3
Bring the kimchi and broth to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently until the kimchi becomes tender and soft. Well-cooked kimchi will make the porridge much smoother and tastier.
Step 4
Rinse the tteokguk tteok (rice cake slices) in cold water. This helps to remove any excess starch and prevent them from sticking together later.
Step 5
Once the kimchi is well-cooked and softened, add the prepared tteokguk tteok and rice to the pot. Simmer, allowing the rice grains to break down and thicken the porridge.
Step 6
Stir in 1 tablespoon of gochugaru (red pepper powder). Continue to cook, stirring frequently, until the rice grains have softened and the porridge has thickened. Stirring is crucial to prevent the rice from sticking to the bottom of the pot.
Step 7
Let the porridge simmer until the rice and rice cakes are tender and have broken down nicely. This step is key to achieving a rich and delicious Gyeongsigi-juk.
Step 8
When the rice and rice cakes are sufficiently soft, add the fresh bean sprouts that you’ve rinsed. Adding the bean sprouts at this stage ensures they remain crisp and don’t overcook and become mushy. They add a wonderful texture contrast.
Step 9
Once the bean sprouts are cooked and the porridge has simmered for another moment, taste and adjust the seasoning. Add Korean soy sauce or salt to your preference. For a spicier kick, feel free to add thinly sliced chili peppers!
Step 10
Your delicious Kimchi and Bean Sprout Porridge is ready! For an extra touch of flavor, drizzle with a little sesame oil and sprinkle with crushed toasted sesame seeds. As we age, childhood foods often become more precious, and this porridge is especially comforting on cold days or when you’re feeling unwell.
Step 11
A little tip! This porridge is also an excellent hangover remedy. The refreshing bean sprouts combined with the spicy kimchi effectively soothe and warm your stomach. After a good sweat, a bowl of this porridge will leave you feeling refreshed and invigorated.
Step 12
Even those who ate this dish frequently as children and might have grown tired of it (like my husband!) often find themselves won over by its comforting taste. And for kids with picky palates, the visual might be off-putting at first, but after one taste, they’ll likely finish the entire bowl! I hope you all enjoy making and eating this delicious Gyeongsigi-juk!
