Soft Egg, Vegetable, and Tuna Porridge
How to Make Comforting Egg, Vegetable, and Tuna Porridge
Here’s how to make a soothing egg, vegetable, and tuna porridge that’s gentle on your stomach, perfect for a morning meal.
Main Ingredients- 1 bowl of cooked rice (approx. 210g)
- 1 can of tuna (100g), drained
- 2 eggs
- 1/2 green onion
- 1/4 onion
- A small amount of carrot
- 1 shiitake mushroom
- 1L water (4 cups)
- A pinch of sesame seeds (for garnish)
Seasonings- 2 Tbsp sesame oil
- 1 Tbsp soy sauce for soup (guk-ganjang)
- A pinch of salt (to taste)
- 2 Tbsp sesame oil
- 1 Tbsp soy sauce for soup (guk-ganjang)
- A pinch of salt (to taste)
Cooking Instructions
Step 1
First, prepare the vegetables and shiitake mushroom for the porridge. Finely mince the carrot, onion, and shiitake mushroom. Slice the green onion. Mincing the vegetables finely will help them blend well into the porridge for a smoother texture.
Step 2
Crack the eggs into a clean bowl. Whisk them gently with a fork or whisk to break the chalazae (the white stringy bits) and create a smooth mixture. Beating the eggs well will ensure they disperse evenly and cook into delicate ribbons within the porridge.
Step 3
Heat 2 tablespoons of sesame oil in a deep pot over medium-low heat. Add the sliced green onions and sauté until they are golden brown and fragrant, being careful not to burn them. Infusing the oil with green onion flavor will significantly deepen the porridge’s aroma.
Step 4
Once the green onions are golden, add the minced onion, carrot, and shiitake mushroom. Sauté lightly for about 1 minute to bring out their natural sweetness. You don’t need to cook them thoroughly; just until they are slightly softened.
Step 5
To the sautéed vegetables, add 1 bowl of cooked rice, 1L of water, and 1 tablespoon of soy sauce for soup. Adding the soy sauce first adds umami, and you can adjust the final seasoning with salt for a richer flavor.
Step 6
Using a spatula, break up the rice in the pot so it doesn’t stick to the bottom, then turn the heat to high and bring it to a boil. Stir well to ensure the rice grains separate.
Step 7
Once the porridge begins to boil, immediately reduce the heat to medium-low. Cook, uncovered, stirring occasionally to prevent sticking, until the rice grains are softened and the porridge thickens. This should take about 10-15 minutes. Stirring is crucial for a smooth consistency.
Step 8
When the rice grains have fully broken down and the porridge has thickened, slowly drizzle the whisked egg mixture in a circular motion around the edges of the pot. This allows the egg to cook into delicate strands.
Step 9
Resist the urge to stir immediately after adding the egg. Wait about 10 seconds for the egg to start setting. Then, gently stir with chopsticks or a spatula to break the cooked egg into small pieces. Reduce the heat to low and continue stirring to prevent sticking to the bottom, cooking until the desired consistency is reached.
Step 10
The porridge is ready for seasoning when it bubbles (‘pongdang-pongdang’) and the broth starts to look clearer. This consistency is perfect – not too watery, not too thick – making it easy to eat.
Step 11
Now, add the drained tuna to the porridge and gently mix it in. Avoid overcooking the tuna, as it can become fishy. Stir just enough to incorporate it evenly.
Step 12
Finally, taste and adjust the seasoning. Since soy sauce has already been added, use salt to reach your preferred saltiness. You can add a pinch of black pepper if you like, and a sprinkle of sesame seeds at the end adds a lovely nutty flavor. Serve immediately while hot!
