Authentic home cooking from Japan, with US measurements.

Originally published on Cookpad Japan as コチュジャンで☆辛うま雑炊

Spicy Delicious Rice Porridge with Gochujang

Name: Spicy Delicious Rice Porridge with Gochujang
Ingredients: 1 bowl cooked rice (about 2/3 cup or 150 grams); 6 –8 inches ● green onion (use the white and light green parts); 1/2 teaspoon ● dashi granules; 1 1/2 tablespoons gochujang (Korean chili paste); 1 egg; 1 1/2 cups water (about 350 ml)

はわいあんトマト @cook_40048095

Thank you for making this recipe popular! It’s perfect for breakfast, lunch, a late-night snack, or as a warming dish after drinks. This spicy and tasty porridge will warm you up!

Recipe background:
I love the spicy rice porridge from my favorite izakaya. When I asked the chef, he said adding gochujang makes it delicious! I’m sure the original has more ingredients, but I made a simple version with what I had at home.

Thank you for making this recipe popular! It’s perfect for breakfast, lunch, a late-night snack, or as a warming dish after drinks. This spicy and tasty porridge will warm you up!

はわいあんトマト @cook_40048095

Thank you for making this recipe popular! It’s perfect for breakfast, lunch, a late-night snack, or as a warming dish after drinks. This spicy and tasty porridge will warm you up!

Saved

Ingredients

1 bowlcooked rice (about 2/3 cup or 150 grams)
6–8 inches ● green onion (use the white and light green parts)
1/2 teaspoon● dashi granules
1 1/2 tablespoonsgochujang (Korean chili paste)
1egg
1 1/2 cupswater (about 350 ml)

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Steps

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!

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Cooksnaps

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はわいあんトマト @cook_40048095

Published in the US on August 17, 2025 14:01

京都在住。旦那さんと娘の３人家族です。　　　　　　　美味しいもの、お酒、ハワイが大好き❤　　　　　　　　　土日祝はクックお休みがちでごめんなさい＾＾；　　　　　レシピのコメ欄は見落としがちなので閉めています。♫*:..｡♡*ﾟ¨ﾟﾟ･♫*:..｡♡*ﾟ¨ 　おっちょこちょいの会№.１４　誤字・脱字の会№．２８　　ちょっとエコな会№２　　　　ダイエットレンジャイ１４号

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