AI-generated imageGentle Korean Egg Rice Porridge (1 serving)
A simple Korean-style egg porridge made with properly refrigerated cooked rice, water and fully cooked egg.
Ingredients
servings: 1 · Check ingredients
Steps
- 01
Break up 120 g chilled rice and finely chop 10 g scallion. Do not use rice left out too long.
- 02
Bring the rice and 250 mL water to a simmer, then cook over low heat, stirring until grains are very soft.
- 03
Beat 1 egg in a small bowl; check that the porridge is hot and thickened.
- 04
Drizzle the beaten egg into the simmering porridge while stirring, cooking until all egg is completely set.
- 05
Add scallion and a pinch of salt; simmer briefly. Turn off the heat, stir in 1/2 tsp sesame oil and serve hot.
Helpful source links
Before you cook
Use only rice chilled promptly after cooking, not rice left unrefrigerated. Reheat thoroughly until hot and fully cook the egg. Beware of burns from hot porridge.
Allergens: 달걀, 참깨(참기름)
Image & source credits
AI-generated image.
Easy meals, made simple
Tuna and Stir-Fried Kimchi Rice Balls (6 Pieces, 2 Servings)
Finely chopped kimchi is sautéed to remove excess moisture, then mixed with canned tuna and warm rice to make easy Korean rice balls.
Korean Beef and Vegetable Stir-Fried Rice Cake Japchae (4 Servings)
This Korean tteok-japchae stir-fries lengthwise-cut chewy rice or wheat cakes with beef and colorful vegetables in a soy-based sauce. Unlike saucy tteokbokki, it is a relatively dry, japchae-style stir-fry.
