Tuna and Shrimp Porridge
♥ [Newlywed’s Table] A Simple and Soothing Meal: Tuna and Shrimp Porridge
A comforting and simple meal that’s gentle on the stomach! Perfect for those chilly, transitional seasons, this porridge is wonderfully creamy and savory. It’s light enough for anyone to enjoy without feeling weighed down, making it a satisfying bowl of goodness. Power up your day with this hearty Tuna and Shrimp Porridge!
Ingredients
- 2 cups ‘Chamdream’ Korean rice (unsoaked)
- 1 can (150g) tuna, drained
- 10 cocktail shrimp, thawed and patted dry
- 1 large egg
- 1/4 carrot, finely minced
- 1/2 small onion, finely minced
- 1 small handful of chives, chopped
- Gim (seaweed flakes), to taste
- 1 Tbsp toasted sesame seeds
- 250ml anchovy-kelp broth (or rice water)
Cooking Instructions
Step 1
First, rinse 2 cups of our healthy ‘Chamdream’ Korean rice thoroughly. Once rinsed, place it in your rice cooker and cook it as you normally would. (Soaking the rice in cold water for about 30 minutes beforehand can result in an even softer texture.)
Step 2
Prepare the vegetables for the porridge. Finely mince 1/4 carrot and 1/2 small onion using a food processor or a knife. Wash and finely chop about a small handful of chives into approximately 1cm pieces.
Step 3
Heat a wide pot or deep pan over medium-low heat. Add the oil from the drained tuna can to the pan and let it warm up. Once lightly heated, add the minced carrots and onions and sauté until the onions become translucent, releasing their aroma. (Using the tuna oil adds a wonderful depth of flavor.)
Step 4
As the onions turn translucent and start to release a sweet fragrance, add the thawed and patted-dry cocktail shrimp. Sauté them together briefly; shrimp cook quickly.
Step 5
Now, add the drained tuna from the can directly into the pot. Break up the tuna with your spatula and stir-fry it with the shrimp and vegetables until everything is well combined. Continue to cook for another 1-2 minutes until the shrimp turns pink and the ingredients meld together.
Step 6
Add 1 bowl of the cooked rice (about 200g) to the pot. Stir and sauté the rice with the other ingredients for about 2-3 minutes. Lightly toasting the rice grains can enhance the porridge’s nutty flavor.
Step 7
Pour in 250ml of anchovy-kelp broth (or rice water). Stir to combine the rice with the liquid, then bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently for about 10-15 minutes, or until the rice grains have softened and the porridge has thickened to your desired consistency. Remember to stir occasionally to prevent it from sticking to the bottom.
Step 8
Once the porridge reaches a slightly soupy consistency, reduce the heat to low. In a separate small bowl, whisk the egg. Slowly drizzle the beaten egg in a circular motion over the simmering porridge. As the egg begins to set, gently swirl it with chopsticks or a spatula to create delicate ribbons of cooked egg throughout the porridge, rather than scrambling it vigorously.
Step 9
Finally, stir in the chopped chives. Ladle the porridge into a bowl, generously sprinkle with gim (seaweed flakes), and top with 1 tablespoon of toasted sesame seeds. Your delicious and nutritious Tuna and Shrimp Porridge is ready! It’s perfect for a quick breakfast, or a comforting and healing meal when you’re feeling under the weather or have a poor appetite.
