Spicy Kimchi and Bean Sprout Porridge: A Gyeongsang-do Style ‘Gaengsigi-juk’ to Revive Your Appetite
Gyeongsang-do Style Gaengsigi-juk, Spicy Kimchi and Bean Sprout Porridge, Bean Sprout Kimchi Porridge, Hearty Kimchi Porridge
I’ve made Gyeongsang-do style Kimchi and Bean Sprout Porridge, also known as ‘Gaengsigi-juk’, perfect for warming up on a cold day. The refreshing taste of kimchi combined with the clean flavor of bean sprouts makes it a satisfying meal when you’re not feeling hungry.
Porridge Ingredients
- 1/2 bowl of leftover cooked rice
- 1/2 cup of tteokguk tteok (rice cakes for soup)
- 1/2 cup of well-fermented kimchi (chopped into bite-sized pieces)
- 80g fresh bean sprouts
- 1 stalk of green onion (chopped)
Broth and Seasoning
- 700ml anchovy and kelp broth (about 3.5 cups)
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce or soy sauce (adjust according to kimchi’s saltiness)
- 700ml anchovy and kelp broth (about 3.5 cups)
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce or soy sauce (adjust according to kimchi’s saltiness)
Cooking Instructions
Step 1
Prepare 1/2 bowl of cold, leftover cooked rice. Using cold rice helps it break down better without clumping.
Step 2
Rinse the 1/2 cup of tteokguk tteok (rice cakes) briefly under running water to remove excess starch. This prevents them from sticking together.
Step 3
Chop 1/2 cup of well-fermented kimchi into bite-sized pieces with scissors or a knife. Using slightly sour kimchi will add a deeper flavor.
Step 4
Wash 80g of fresh bean sprouts thoroughly. If you enjoy bean sprouts, feel free to add more! You can wash them now as they’ll be added towards the end.
Step 5
Chop 1 green onion stalk into small pieces for garnishing at the end. The aromatic green onion will enhance the overall flavor of the porridge.
Step 6
Measure out 700ml (about 3.5 cups) of anchovy and kelp broth. Since rice and rice cakes will be added, it’s important to start with a generous amount of liquid to account for evaporation and thickening.
Step 7
Pour the anchovy broth into a pot and add the chopped kimchi. Bring it to a boil and simmer. Simmering the kimchi first allows its refreshing flavor to infuse into the broth, enhancing the savory depth of the porridge.
Step 8
Once the kimchi is about half cooked, add the leftover rice and tteokguk tteok. Stir well and continue to cook. Adding the rice and tteok too early can cause the tteok to become mushy or the broth to thicken too quickly. It’s best to add them after the kimchi has softened a bit.
Step 9
After adding the rice and tteok, bring the mixture to a boil again. Taste and season with 1 Tbsp of minced garlic and 1 Tbsp of fish sauce or soy sauce. Since kimchi is already seasoned and tteokguk tteok can have a slight saltiness, it’s best to do a final taste test after adding the rice cakes. Adjust with salt if needed.
Step 10
When 1 or 2 tteokguk tteok pieces start floating to the surface, reduce the heat to medium-low. Cook gently, stirring occasionally to prevent sticking, until the rice cakes are tender.
Step 11
Add the washed bean sprouts and simmer for another short while. Overcooking bean sprouts can make them tough and release an unpleasant smell. Add them at the end and cook just until they are tender and slightly crisp. This maintains their fresh texture.
Step 12
Once the bean sprouts are cooked, stir in the chopped green onions and turn off the heat. You can cover the pot for a minute to allow the green onion aroma to meld into the porridge.
Step 13
And there you have it! A delicious and heartwarming Gyeongsang-do style Kimchi and Bean Sprout Porridge, ‘Gaengsigi-juk’, is ready. Enjoy it while it’s hot!
