Korean Rice Porridge with Egg and Spinach Recipe
A delicate, thick porridge made from rice, egg, and spinach – something between Polish milk soup and risotto, but without cheese and with a hint of sesame. In Korea, warm bowls of this rice “cream” are often eaten for breakfast or when someone is recovering from illness – it’s easy to digest yet filling. The flavor is mild, so even people who are wary of spicy Korean food usually enjoy it.
W Korei juk ze szpinakiem i jajkiem to częsta domowa wariacja, gdy nie ma pod ręką bulionu mięsnego. Łączy funkcję lekkiej zupy i sycącego dania jednogarnkowego.
This Korean-style rice porridge is comforting and nourishing, with a creamy texture achieved without dairy or cheese. Mild in flavor yet aromatic from sesame oil and soy sauce, it’s ideal for breakfast, a light dinner, or for anyone needing something gentle on the stomach.
Dlaczego ta wersja działa
- Większa ilość wody i długie gotowanie dają naturalnie kremową bazę bez śmietanki.
- Dodanie szpinaku i czosnku na końcu zachowuje świeży kolor i delikatny aromat.
- Kontrolowane, wolne wlewanie jajek tworzy miękkie wstążki zamiast suchych klusek.
- Sos sojowy i olej sezamowy budują umami bez konieczności gotowania bulionu.
Chef's tips
Stir the rice regularly while it cooks so it doesn’t catch on the bottom and to help it break down into a creamy texture. If the porridge gets too thick, simply add a little hot water to reach your preferred consistency. Use good-quality sesame oil, as its flavor is key here.
How to serve
Serve in deep bowls, topped with fresh chives and a drizzle of sesame oil or soy sauce. You can add a side of kimchi for those who enjoy spicier flavors, or a simple cucumber salad for freshness.
Na co uważać
- Gotowanie na zbyt dużym ogniu sprawi, że ryż szybko odparuje, przywrze do dna i przypali się od spodu.
- Jeśli dodasz zbyt mało wody na początku, ziarna nie zdążą się rozpaść i baza będzie grudkowata.
- Wlewanie jajek do mocno wrzącej owsianki skończy się twardymi, porozrywanymi kluskami jajecznymi.
Ingredients
- rice - 120 g
- water - 800 ml
- spinach - 60 g
- egg - 2 pieces
- garlic - 1 clove
- soy sauce - 1.5 tablespoons
- sesame oil - 1 tablespoon
- salt - 0.25 teaspoons
- black pepper - 0.25 teaspoons
- chives finely chopped - 1 tablespoon
Preparation
- Rinse the rice several times in cold water until the water is almost clear. Drain in a sieve.
- Put the rice into a medium pot, pour in the water, and add the salt. Bring to a boil, then reduce the heat to low and cook with the lid slightly ajar for 25–30 minutes, stirring every few minutes, until the rice breaks down and the mixture has the consistency of a thick soup or loose risotto.
- Finely chop the garlic. Rinse the spinach, pat it dry, and cut into smaller pieces if the leaves are large.
- When the rice is soft and creamy, add the garlic, spinach, and soy sauce. Cook for another 3–4 minutes, stirring, until the spinach wilts and softens.
- Crack the eggs into a small bowl and lightly beat with a fork. Reduce the heat under the pot to the lowest setting. Pour the eggs into the hot porridge in a thin stream, gently stirring with a spoon so that soft “ribbons” of egg form. Cook for another 1–2 minutes, until the egg is set but still soft.
- Add the sesame oil and pepper and stir. Taste and season with additional salt or soy sauce if needed.
- Ladle the porridge into bowls, sprinkle with finely chopped chives, and serve immediately while hot and creamy.
Storage
Po schłodzeniu owsianka gęstnieje, a szpinak traci nieco intensywną zieleń, choć smak pozostaje łagodny. Podgrzewaj na małym ogniu z odrobiną wody lub bulionu, często mieszając; nie zamrażaj, bo ryż i jajko staną się mączne.
This dish is my go-to when I want something warm, soothing, and not too heavy. It reminds me of childhood milk soups, but with a Korean twist and more depth of flavor from the soy sauce and sesame.
