Nutritious and Savory Seaweed Doenjang Porridge
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After making delicious seaweed rice with fresh seaweed, I intentionally saved some for this savory Doenjang porridge! An unexpected ingredient elevated it further: leftover Aegal-i Cabbage Doenjang Soup. I added a ladle of this soup along with extra Doenjang to create this unique Seaweed Doenjang Porridge. If you don’t have Doenjang soup, you can simply add Doenjang to water or broth and make a wonderful porridge. This would also be excellent as baby food; just reduce the amount of Doenjang for a milder flavor, making it a healthy and nutritious meal for your little ones. I actually found that feeding my baby a mild Doenjang soup for early stages led them to love Doenjang jjigae and soup later on! Give it a try!
Ingredients
- 30g Fresh Seaweed (Muleomiyok)
- 1.5 bowls cooked Rice
- 1 Tbsp Doenjang (Korean fermented soybean paste)
- 1 ladle Aegal-i Cabbage Doenjang Soup (optional)
- 3 bowls Broth (natural seasoning) or Water
- 2 Tbsp Sesame Oil
Cooking Instructions
Step 1
Rinse the fresh seaweed thoroughly and chop it into bite-sized pieces. Place the chopped seaweed in a pot with 2 tablespoons of sesame oil. Sauté over medium-low heat for about 2-3 minutes until the seaweed softens and releases a nutty aroma.
Step 2
Add the 1.5 bowls of cooked rice to the pot with the sautéed seaweed. Continue to stir-fry, breaking up any clumps of rice with your spatula. Ensure the sesame oil evenly coats the rice grains for a smoother porridge texture later on.
Step 3
Now, it’s time to add the liquid. If you have Aegal-i Cabbage Doenjang Soup, add one ladleful first. If not, you can skip this step and proceed directly to adding broth or water. Adding the Doenjang soup will contribute a deeper umami flavor.
Step 4
Pour in 3 bowls of broth (made with natural seasonings, or plain water). Generally, a 1:3 ratio of rice to liquid makes a good porridge consistency. If you added Doenjang soup, reduce the amount of broth accordingly. To ensure adequate seasoning, stir in 1 tablespoon of Doenjang. The amount of liquid should provide sufficient saltiness. Taste later and add salt if needed. Cover the pot and simmer over medium heat for 40-50 minutes. Around the 30-minute mark, check if the rice grains are breaking down and the liquid has reduced. If the rice is well-cooked and the porridge has thickened, reduce the heat to low and let it simmer gently, allowing it to steam. Stir occasionally to prevent sticking and to achieve a creamier texture.
Step 5
Once the liquid has reduced to a desired consistency and the rice grains are fully broken down, continue to cook on low heat for a little longer, as if allowing it to rest. This final step helps to thicken the porridge further and ensures a perfectly smooth and creamy texture.
Step 6
The rice grains have broken down beautifully, resulting in a perfectly cooked porridge! Your Seaweed Doenjang Porridge, with its appealing earthy color, is now complete. The combination of the rich, savory Doenjang aroma and the fresh seaweed is delightful. It makes for a satisfying meal or a special, comforting dish. Enjoy your delicious porridge!
