Spicy Delicious Rice Porridge With Gochujang Recipe by はわいあんトマト
This recipe is translated from Cookpad Japan. See original: コチュジャンで☆辛うま雑炊 Spicy Delicious Rice Porridge with Gochujang Cooking Instructions 1 Slice the green onion in half lengthwise, then cut into thin diagonal slices. Beat the egg in a bowl. If the rice is cold, warm it up. 2 Pour the water into a pot and bring to a boil. Once boiling, add the green onion, dashi granules, and dissolve the gochujang into the water. 3 Add the rice and simmer for about 5 minutes. When the mixture thickens slightly, slowly pour in the beaten egg. Cook until the egg reaches your desired doneness. 4 If you like, top with chopped scallions or nori (seaweed). 5 I used this type of gochujang. The flavor and spiciness may vary by brand, so adjust to your taste. 6 April 6, 2009: Thank you for making this recipe popular! I appreciate everyone’s support. 7 September 21, 2010: This recipe became popular again! Thank you so much to everyone! 8 I wasn’t able to comment on Mishyu’s report. Sorry about that. Thank you for making and sharing your feedback! 1 Slice the green onion in half lengthwise, then cut into thin diagonal slices. Beat the egg in a bowl. If the rice is cold, warm it up. 1 Slice the green onion in half lengthwise, then cut into thin diagonal slices. Beat the egg in a bowl. If the rice is cold, warm it up. 2 Pour the water into a pot and bring to a boil. Once boiling, add the green onion, dashi granules, and dissolve the gochujang into the water. 2 Pour the water into a pot and bring to a boil. Once boiling, add the green onion, dashi granules, and dissolve the gochujang into the water. 3 Add the rice and simmer for about 5 minutes. When the mixture thickens slightly, slowly pour in the beaten egg. Cook until the egg reaches your desired doneness. 3 Add the rice and simmer for about 5 minutes. When the mixture thickens slightly, slowly pour in the beaten egg. Cook until the egg reaches your desired doneness. 4 If you like, top with chopped scallions or nori (seaweed). 4 If you like, top with chopped scallions or nori (seaweed). 5 I used this type of gochujang. The flavor and spiciness may vary by brand, so adjust to your taste. 5 I used this type of gochujang. The flavor and spiciness may vary by brand, so adjust to your taste. 6 April 6, 2009: Thank you for making this recipe popular! I appreciate everyone’s support. 6 April 6, 2009: Thank you for making this recipe popular! I appreciate everyone’s support. 7 September 21, 2010: This recipe became popular again! Thank you so much to everyone! 7 September 21, 2010: This recipe became popular again! Thank you so much to everyone! 8 I wasn’t able to comment on Mishyu’s report. Sorry about that. Thank you for making and sharing your feedback! 8 I wasn’t able to comment on Mishyu’s report. Sorry about that. Thank you for making and sharing your feedback! More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Pop, Pop, Popovers! Rugelach-Cinnamon Walnut, Almond and Plum Jam Gluten-Free Girl Scouts Brown Rice Spaghetti with Walnut cream sauce Caprese Panini Fettuccine Alfredo Shrimp Cocktail Easy & delicious Apple Crumble Tuna Melt Pop, Pop, Popovers! Rugelach-Cinnamon Walnut, Almond and Plum Jam Gluten-Free Girl Scouts Brown Rice Spaghetti with Walnut cream sauce Caprese Panini Fettuccine Alfredo Shrimp Cocktail Easy & delicious Apple Crumble Tuna Melt