Delicious & Easy Korean Rice Porridge – A Must-Try!

Name: Delicious & Easy Korean Rice Porridge – A Must-Try!
Ingredients: About 1 1/2 cups frozen cooked rice (about 3 small child-sized rice bowls); 3 cups water (700 ml); 1-2 tablespoons ginger paste (about 1 to 2 inches from a tube); 1 1/2-2 tablespoons sesame oil; About 3 pieces boneless, skin-on chicken thighs (use more or less to taste); 1 pinch salt; About 1 inch daikon radish; 1 1/2 tablespoons chicken bouillon powder; About 2 inches white part of green onion; Chopped green onions for topping (optional)

ひぃさん家のお食事会 @cook_40127799

A hugely popular dish in Korea, inspired by Migabon’s famous porridge. This gentle, easy-to-digest meal is packed with chicken flavor and creamy rice. It will change how you think about rice porridge! The recipe features a touch of sesame oil and ginger for extra flavor. Add garlic for an even more authentic Korean taste. This Korean porridge is also great for those who are pregnant. Try adding carrots or ground meat for variety, or use sweet vegetables for a tasty twist.

Makes 1 large serving (or about 4 small bowls, perfect for sharing from a small pot).

ひぃさん家のお食事会 @cook_40127799

Makes 1 large serving (or about 4 small bowls, perfect for sharing from a small pot).

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Ingredients

About 1 1/2 cups frozen cooked rice (about 3 small child-sized rice bowls)
3 cupswater (700 ml)
1-2 tablespoonsginger paste (about 1 to 2 inches from a tube)
1 1/2-2 tablespoonssesame oil
About 3 pieces boneless, skin-on chicken thighs (use more or less to taste)
1 pinchsalt
About 1 inch daikon radish
1 1/2 tablespoonschicken bouillon powder
About 2 inches white part of green onion
Chopped green onions for topping (optional)

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Steps

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.