Hearty Kimchi Porridge with a Poached Egg
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Discover a special Kimchi Porridge recipe introduced by Chef Ryu Soo-young on ‘Pyeonstorang’! What sets this recipe apart is the perfectly cooked, runny yolk egg placed right on top. If you have leftover rice and kimchi, this is an incredibly satisfying and easy dish to make. Simply sauté kimchi with rice, add broth or water, and simmer until tender. The crowning glory is cracking an egg into the center and letting it steam-cook into a beautiful soft-boiled topping. It’s wonderfully simple, allowing you to multitask while it simmers. This unique porridge is perfect as a hearty meal or a soothing hangover remedy. Let’s get cooking!
Ingredients- 3 sheets of well-fermented kimchi (about 1 cup)
- 1/2 bowl of cooked rice (preferably day-old)
- 2 Tbsp sesame oil
- 3 Tbsp kimchi brine
- 2 cups broth or water (about 400ml)
- Salt to taste (adjust as needed)
- 1 fresh egg
- 1 tsp toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, rinse the 3 sheets of kimchi briefly under running water to remove excess brine and pat them dry. Finely chop the kimchi into pieces about 1cm wide. In a pot, combine the chopped kimchi, 3 Tbsp of kimchi brine, and 2 Tbsp of sesame oil. Sauté over medium-low heat for about 2-3 minutes, until the kimchi’s sharpness mellows and its flavor deepens.
Step 2
Prepare 1/2 bowl of cooked rice (approximately 100g). If the rice is clumpy, gently separate the grains with a fork.
Step 3
Add the prepared rice to the pot with the sautéed kimchi. Stir and cook together for about 1 minute, ensuring the rice grains are well combined with the kimchi. This step adds a nutty depth to the porridge.
Step 4
Now, pour in 2 cups of broth or water (about 400ml) into the pot. Generally, use about 3 times the amount of liquid as rice. You can adjust the consistency to your liking. (I used a little extra, making it 2 cups.) If you don’t have broth, anchovy-kelp broth or rice water works wonderfully. Once the liquid is added, season with 1 tsp of salt. Adjust the saltiness based on the kimchi’s inherent saltiness. After seasoning, cover the pot with a lid.
Step 5
Bring the mixture to a boil, then reduce the heat to medium and let it simmer, covered, for about 40 minutes. Stir occasionally to prevent sticking. After 40 minutes, check if the rice grains have softened and reached your desired porridge consistency. If it seems too watery, continue simmering uncovered for a few more minutes. Carefully crack one fresh egg directly into the center of the porridge, being careful not to break the yolk. Place the egg gently in the middle. Cover the pot again and reduce the heat to low. Let it simmer for another 1 minute. Turn off the heat and keep the lid on for about 2-3 minutes, allowing the egg to poach gently in the residual heat until the white is set and the yolk is still runny.
Step 6
After 2-3 minutes, lift the lid to reveal a beautifully poached egg nestled in the center of the steaming Kimchi Porridge. The heat from the porridge will cook the egg white while keeping the yolk lusciously soft and inviting.
Step 7
Finally, drizzle a little more sesame oil over the finished porridge for added aroma and sprinkle with 1 tsp of toasted sesame seeds for a nutty finish. Your special Ryu Soo-young style Kimchi Porridge with a poached egg is ready! Enjoy it immediately while it’s warm.
