Korean rice soup with vegetables and egg Recipe
A delicate soup based on rice, vegetables, and egg – something between a Polish vegetable soup and a very thin rice porridge. In Korea, dishes like this are often eaten for breakfast or as a light lunch when you feel like something gentle on the stomach. The rice is cooked for a long time in broth, which makes the soup thick and soothing, while the egg adds protein and creaminess.
This Korean-style rice soup is comforting and gentle on the stomach, combining the familiarity of vegetable soup with the creamy texture of rice porridge. Long-cooked rice gives it a naturally thick, soothing consistency without the need for cream or flour, and the egg adds extra protein and silkiness.
Chef's tips
Rinse the rice thoroughly until the water runs almost clear – this helps control the final thickness of the soup and prevents it from becoming too gluey. Stir the soup regularly while it simmers so the rice does not catch on the bottom. Add the egg over very low heat and in a thin stream to create delicate ribbons instead of large clumps.
How to serve
Serve the soup very hot in deep bowls, topped with plenty of sliced spring onion. You can add a drizzle of extra sesame oil or a few drops of soy sauce directly to each portion. It pairs well with simple Korean side dishes like kimchi or lightly pickled vegetables for contrast.
Ingredients
- short-grain rice rinsed under running water - 150 g
- vegetable broth or chicken, homemade or from a cube - 1.2 l
- carrot cut into small cubes - 1 piece
- zucchini cut into small cubes - 0.5 piece
- onion finely chopped - 0.5 piece
- eggs lightly beaten in a small bowl - 2 piece
- soy sauce for seasoning - 1.5 tablespoons
- vegetable oil for sautéing the vegetables - 1 tablespoon
- sesame oil added at the end - 1 teaspoon
- salt to taste
- white pepper to taste
- spring onion cut into thin slices, for sprinkling - 2 piece
Preparation
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3–4 minutes, stirring, until it softens and becomes slightly translucent but not browned.
- Add the carrot and zucchini and cook for another 3–4 minutes, until the vegetables soften slightly.
- Add the rinsed rice, stir, and cook for 1–2 minutes so that each grain is coated with a thin layer of fat.
- Pour in the broth and bring to a boil, then reduce the heat to low so the soup only gently simmers. Cook covered for 25–30 minutes, stirring every few minutes, until the rice is very soft and starts to break down slightly into the soup.
- Season the soup with soy sauce, taste, and add a little salt if needed. The soup should be thick but still liquid – if it is too thick, add a bit of water or more broth.
- Reduce the heat to very low. Slowly pour the beaten eggs into the soup in a thin stream, gently stirring in a circular motion with a spoon. Cook for another 1–2 minutes, until the egg sets and forms soft ribbons.
- Remove the pot from the heat, add the sesame oil, and season with white pepper. Ladle the soup into bowls and sprinkle with sliced spring onion just before serving.
Storage
Zupa gęstnieje w lodówce, bo ryż wchłania płyn. Przy podgrzewaniu dolej trochę wody lub bulionu i mieszaj, aż znów będzie miała konsystencję zupy.
