AI-generated imageKorean Mallow Rice Porridge with Anchovy Broth (3 Servings)
A comforting rice porridge made with Korean mallow, anchovy broth and doenjang; distinct from rice-free mallow soup.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Wash and soak 150g rice in water for 30 minutes, then drain.
- 02
Remove tough stems, wash the mallow thoroughly and chop it.
- 03
Dissolve 24g doenjang in 3 tbsp of the measured broth; slice the green onion.
- 04
Stir soaked rice in 5mL sesame oil over medium-low heat about 2 minutes without browning.
- 05
Add all 900mL broth, including the portion used for paste; bring to a boil then simmer and stir about 20 minutes.
- 06
Add mallow, garlic and loosened paste; simmer 10–12 more minutes until rice is tender throughout and porridge thickens.
- 07
Cook green onion 1–2 minutes; thin with a little hot water if necessary and serve promptly.
Helpful source links
Before you cook
Wash greens and cook rice fully. Check fish, soy/wheat and sesame allergens. Divide cooked rice porridge into shallow portions, refrigerate within 2 hours at 4°C or below, and reheat to 74°C.
Allergens: 생선/fish (anchovy stock), 대두/soy (doenjang), 밀/wheat (check doenjang), 참깨/sesame
Image & source credits
AI-generated image.
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