AI-generated imageKimchi Rice Porridge with Beef Bone Broth (2 servings)
A Korean kimchi rice porridge that simmers fermented kimchi and cooked rice in beef bone broth. Unlike Gyeongsang-style gaengsigi, it has no bean sprouts or sliced rice cakes.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Finely chop the kimchi and reserve 3 tbsp brine. Use freshly cooked or properly refrigerated rice, never rice left unrefrigerated for a long time.
- 02
Add sesame oil and kimchi to a pot and stir-fry over medium heat for 3–4 minutes until softened. Add 1–2 tbsp water if sticking.
- 03
Add 350 ml beef bone broth, 450 ml water, kimchi brine and chili flakes. Stir and bring to a boil.
- 04
Add 300 g cooked rice and simmer on medium-low for 8–10 minutes, stirring the bottom until the grains soften and the soup thickens.
- 05
Start with 1 tsp soy sauce and adjust seasoning. When the porridge is piping hot throughout, turn off heat; add seaweed flakes only if desired.
Helpful source links
Before you cook
Use only freshly cooked or properly refrigerated rice; discard rice left at room temperature too long. Check kimchi seafood ingredients and broth labels. Refrigerate leftovers in shallow containers within 2 hours and reheat thoroughly.
Allergens: 대두/soy/大豆, 밀(간장 및 김치 제품 표시 확인)/wheat in soy sauce or packaged kimchi/小麦(醤油とキムチの表示を確認), 생선·갑각류(김치 젓갈 성분에 따라)/fish or shellfish in kimchi/魚・甲殻類(キムチの塩辛原料による), 참깨/sesame/ごま, 쇠고기/beef/牛肉
Image & source credits
AI-generated image.
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