Delicious & Easy Korean Rice Porridge – A Must Try! Recipe by ひぃさん家のお食事会
Delicious & Easy Korean Rice Porridge – A Must-Try! Cooking Instructions 1 Finely dice the daikon radish. Mince the green onion. Cut the chicken into small pieces. If you don’t like chicken skin, you can still add it for flavor and remove it later. 2 This Korean porridge is made differently from Japanese okayu. To start, add the sesame oil to a pot. 3 Add the chopped chicken and skin to the pot (you can also chop the skin and eat it if you like). I usually leave the pieces larger for flavor. Sauté lightly, then add the ginger. 4 Pour in the water. 5 Add the frozen rice (warm rice is fine too), daikon, and green onion to the pot. 6 Bring to a boil over high heat. Once it’s bubbling (about 5 minutes), add a pinch of salt and the chicken bouillon powder. 7 Reduce to medium heat. Use a ladle or spatula to mash the rice as it cooks, stirring constantly until the mixture becomes creamy and smooth. 8 Taste and adjust the seasoning. It’s delicious even if it’s lightly seasoned. If you prefer a stronger flavor, add a bit more chicken bouillon. 9 If the porridge is too thick at this point, add a little more water and adjust the salt and bouillon to taste. Creamy, loose porridge is best. 10 Simmer gently over low heat, mashing and stirring until the rice breaks down and the porridge is silky and smooth. When it reaches your desired consistency, it’s ready. 11 Spoon the porridge into bowls. Top with chopped green onions. You can also add extra ginger on top for even more flavor. 12 This recipe made the top 10 in the porridge category—thank you! 13 On another day, I made a veggie-packed version with whatever vegetables I had in the fridge—chicken, green onion, baby bok choy, and more green onions. 1 Finely dice the daikon radish. Mince the green onion. Cut the chicken into small pieces. If you don’t like chicken skin, you can still add it for flavor and remove it later. 1 Finely dice the daikon radish. Mince the green onion. Cut the chicken into small pieces. If you don’t like chicken skin, you can still add it for flavor and remove it later. 2 This Korean porridge is made differently from Japanese okayu. To start, add the sesame oil to a pot. 2 This Korean porridge is made differently from Japanese okayu. To start, add the sesame oil to a pot. 3 Add the chopped chicken and skin to the pot (you can also chop the skin and eat it if you like). I usually leave the pieces larger for flavor. Sauté lightly, then add the ginger. 3 Add the chopped chicken and skin to the pot (you can also chop the skin and eat it if you like). I usually leave the pieces larger for flavor. Sauté lightly, then add the ginger. 4 Pour in the water. 4 Pour in the water. 5 Add the frozen rice (warm rice is fine too), daikon, and green onion to the pot. 5 Add the frozen rice (warm rice is fine too), daikon, and green onion to the pot. 6 Bring to a boil over high heat. Once it’s bubbling (about 5 minutes), add a pinch of salt and the chicken bouillon powder. 6 Bring to a boil over high heat. Once it’s bubbling (about 5 minutes), add a pinch of salt and the chicken bouillon powder. 7 Reduce to medium heat. Use a ladle or spatula to mash the rice as it cooks, stirring constantly until the mixture becomes creamy and smooth. 7 Reduce to medium heat. Use a ladle or spatula to mash the rice as it cooks, stirring constantly until the mixture becomes creamy and smooth. 8 Taste and adjust the seasoning. It’s delicious even if it’s lightly seasoned. If you prefer a stronger flavor, add a bit more chicken bouillon. 8 Taste and adjust the seasoning. It’s delicious even if it’s lightly seasoned. If you prefer a stronger flavor, add a bit more chicken bouillon. 9 If the porridge is too thick at this point, add a little more water and adjust the salt and bouillon to taste. Creamy, loose porridge is best. 9 If the porridge is too thick at this point, add a little more water and adjust the salt and bouillon to taste. Creamy, loose porridge is best. 10 Simmer gently over low heat, mashing and stirring until the rice breaks down and the porridge is silky and smooth. When it reaches your desired consistency, it’s ready. 10 Simmer gently over low heat, mashing and stirring until the rice breaks down and the porridge is silky and smooth. When it reaches your desired consistency, it’s ready. 11 Spoon the porridge into bowls. Top with chopped green onions. You can also add extra ginger on top for even more flavor. 11 Spoon the porridge into bowls. Top with chopped green onions. You can also add extra ginger on top for even more flavor. 12 This recipe made the top 10 in the porridge category—thank you! 12 This recipe made the top 10 in the porridge category—thank you! 13 On another day, I made a veggie-packed version with whatever vegetables I had in the fridge—chicken, green onion, baby bok choy, and more green onions. 13 On another day, I made a veggie-packed version with whatever vegetables I had in the fridge—chicken, green onion, baby bok choy, and more green onions. 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! 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