AI-generated imageGentle Korean Napa Cabbage Rice Porridge (2 Servings)
This Korean home-style porridge cooks soaked rice first, then adds finely sliced napa cabbage near the end for a soft bowl with a little leaf texture.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse the rice, soak it in water for at least 30 minutes, then drain well.
- 02
Rinse 2–3 cabbage leaves under running water and slice the leaves and thicker ribs into strips about 1 cm wide.
- 03
Add 1 tsp sesame oil and the soaked rice to a heavy-bottomed pot. Stir over medium-low heat for 1–2 minutes without browning the grains.
- 04
Pour in 750 mL water. Once boiling, reduce to medium-low and simmer for 15–20 minutes, stirring occasionally so the rice does not stick, until the grains soften and swell.
- 05
When the rice is soft, add the shredded cabbage. Simmer for about 5 more minutes until the thicker ribs soften. Add a little hot water if the porridge is too thick.
- 06
Begin with 1/4 tsp salt, taste and adjust. Ladle into bowls and serve warm. The porridge thickens as it stands.
Helpful source links
Before you cook
Rinse cabbage under running water and use clean equipment. Sesame oil is a sesame allergen. Divide leftovers into shallow containers and refrigerate within 2 hours at 4°C or below. Add a splash of water and stir when reheating until steaming hot throughout.
Allergens: sesame
Image & source credits
AI-generated image.
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