Korean rice porridge with vegetables and sesame for breakfast Recipe
This is a warm, savory porridge based on rice, vegetables, and sesame, inspired by Korean rice soups eaten in the morning. Instead of sugar and fruit, it features carrot, spinach, and soy sauce, so the breakfast feels more like a light lunch. Perfect when you have a long day ahead and need something truly filling but not heavy.
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
2
Ingredients
- rice - 120 g
- water - 700 ml
- carrot small - 1 piece
- spinach - 1 handful
- chives - 2 tablespoons
- soy sauce - 1.5 tablespoons
- sesame oil - 1 teaspoon
- sesame seeds - 1 tablespoon
- salt - 0.25 teaspoons
Main Ingredient:
rice
Preparation
- Rinse the rice several times in cold water until the water is almost clear. Drain in a sieve.
- Peel the carrot and cut it into very small cubes. Rinse the spinach and roughly chop it. Finely chop the chives.
- Put the rice into a pot, pour in the water, and add the salt. Bring to a boil, then reduce the heat to low and cook for 15 minutes partially covered, stirring from time to time so the rice doesn’t stick to the bottom.
- After 15 minutes, add the carrot to the pot and cook for another 5–7 minutes, until the rice is very soft and the grains start to break down. The consistency should be thick, like a sticky soup – if needed, add a little more water.
- Add the spinach and cook for another 1–2 minutes, until the leaves wilt.
- Remove the pot from the heat, pour in the soy sauce and sesame oil, mix thoroughly, and taste. If needed, season with a little more salt.
- Pour the rice porridge into bowls, sprinkle with chopped chives and toasted sesame seeds. Serve immediately while hot.
Storage
In fridge:
2 days
Freezing:
No
Owsianka gęstnieje po schłodzeniu, 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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