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.
This Korean-style rice porridge is simple and gentle on the stomach, yet surprisingly satisfying. Slow-cooked rice breaks down into a creamy base, enriched with soft egg and tender spinach, making it perfect both for cozy weekends and for days when you need something nourishing but light.
Chef's tips
Stir the porridge regularly while it cooks so the rice doesn’t catch on the bottom and the texture stays silky. If it gets too thick, don’t hesitate to add a little more water during cooking. Use good-quality soy sauce and toasted sesame oil – they provide most of the flavor, so even a small amount makes a big difference.
How to serve
Serve the porridge piping hot, topped with plenty of fresh chives. For extra flavor, add a drizzle of sesame oil, a pinch of chili flakes, or a few strips of roasted seaweed. It also pairs nicely with simple Korean side dishes like kimchi or lightly pickled vegetables.
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
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
No storage information available for this dish.
This dish is inspired by Korean juk – comforting rice porridges that are often served to people recovering from illness or to anyone craving something warm and soothing. I love how a few basic ingredients turn into a creamy, almost risotto-like bowl that feels both familiar and a little bit different from typical European breakfasts.
