Korean Rice Porridge with Egg and Spinach Recipe
Thick, delicate rice porridge with egg and spinach is the kind of breakfast that in Korea could easily pass for a light lunch. It’s mild in flavor, creamy, and very filling – a bit like a cross between risotto and scrambled eggs. Bowls like this are often eaten when someone needs something light but nourishing – for example after an illness, or simply on a lazy weekend morning.
South Korea
Difficulty: Easy
🌅
Breakfast
☀️
Lunch
🌙
Supper
🌿
Mild
Salty
Umami
Creamy
Warming
Filling
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
2
Ingredients
- rice - 120 g
- water - 700 ml
- spinach - 60 g
- egg - 2 piece
- garlic - 1 clove
- soy sauce - 1.5 tablespoons
- sesame oil - 1 teaspoon
- salt
- white pepper
- chives - 1.5 tablespoons
Main Ingredient:
rice
Preparation
- Rinse the rice several times in a sieve under cold running water until the water is almost clear. Set aside to drain.
- Peel and finely chop the garlic. Rinse and dry the spinach; you can tear larger leaves into smaller pieces. Finely chop the chives.
- Put the rice into a medium pot and pour in the water. Bring to a boil over medium heat, stirring from time to time so the rice doesn’t stick to the bottom.
- When the water starts to boil, reduce the heat to low and cook for 20–25 minutes uncovered, stirring frequently. The porridge should gradually thicken and the rice grains should partially break down.
- After about 15 minutes of cooking, add the chopped garlic and soy sauce, stir, and continue cooking until the consistency is creamy, similar to a thick risotto.
- Add the spinach to the pot, stir, and cook for another 2–3 minutes, until the leaves wilt and soften.
- Crack the eggs directly into the pot and gently stir so the whites distribute but the yolks remain in larger pieces. Cook for 1–2 minutes, until the eggs are set but not dry.
- Finally, pour in the sesame oil, season the porridge with salt and pepper to taste, and mix well.
- Transfer the porridge to bowls, sprinkle with chopped chives, and serve immediately while hot.
Storage
In fridge:
2 days
Freezing:
No
Owsianka gęstnieje podczas stania, więc przy podgrzewaniu dodaj trochę wody lub bulionu i mieszaj, aż znów będzie kremowa.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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