Korean Rice Porridge with Egg and Carrot Recipe
This delicate rice porridge is a cousin of Korean juk, but in a simpler, home-style version with egg and carrot. In Korea, dishes like this are often served to people who are ill or to children, because they are easy to digest and mild in flavor. At home it works perfectly as a warm breakfast on a chilly morning or a soothing dinner after a long day.
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Servings
2
Ingredients
- rice short-grain, rinsed - 80 g
- water - 600 ml
- carrot grated on a fine grater - 60 g
- egg lightly beaten in a small bowl - 1 piece
- soy sauce to taste - 10 ml
- sesame oil - 5 ml
- chives chopped, optional - 5 g
- salt to taste - 1 g
Main Ingredient:
rice
Preparation
- Rinse the rice several times in cold water until the water is almost clear, then drain it in a sieve.
- In a pot, combine the rice with the water and bring to a boil over medium heat. Once it starts boiling, reduce the heat to low.
- Cook the rice for 20 minutes with the lid slightly ajar, stirring every few minutes so it doesn’t stick to the bottom. The grains should start to break down and the water should thicken.
- Add the grated carrot, stir, and cook for another 5–7 minutes, until the carrot softens and the porridge has the consistency of a thick soup. If it is too thick, add a little water.
- Reduce the heat to very low. Pour in the beaten egg in a thin stream, gently stirring with a spoon so that soft “clouds” of egg form in the porridge. Cook for another 1–2 minutes, until the egg is set.
- Add the soy sauce, sesame oil, and salt to taste, if needed. Mix thoroughly.
- Pour the porridge into bowls, sprinkle with chopped chives, and serve hot.
Storage
In fridge:
2 days
Freezing:
No
Owsianka gęstnieje w lodówce, więc przy podgrzewaniu dodaj trochę wody lub mleka roślinnego i mieszaj, aż znów będzie kremowa.
Recipe submitted by
Marek, Site owner
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Updated:
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