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.
A savory twist on breakfast porridge inspired by Korean rice soups, this dish combines simple pantry ingredients into a comforting, nourishing bowl that feels like a light soup rather than a sweet breakfast. It’s ideal when you want something warm and filling without being heavy or greasy.
Chef's tips
Use short-grain or medium-grain rice for the creamiest, slightly sticky texture that resembles traditional Korean rice porridge. Toast the sesame seeds briefly in a dry pan until fragrant to bring out their nutty flavor. Adjust the amount of soy sauce to your taste and to the saltiness of the brand you use.
How to serve
Serve in deep bowls, topped generously with chives and toasted sesame seeds. For extra protein, add a soft-boiled egg, a poached egg, or a small piece of grilled tofu. A side of kimchi or pickled vegetables will add acidity and crunch that balance the creamy porridge.
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
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
No storage information available for this dish.
This rice porridge is a great option for days when you’re tired of sweet breakfasts but still crave something warm and comforting. It’s also very forgiving: you can easily swap in other quick-cooking vegetables you have on hand, like zucchini or finely chopped cabbage.
