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Korean-style vegetable rice porridge

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Ingredients for 2 servings:

  • 100 g short grain rice
  • ½ small onion(s)
  • ½ small carrot(s)
  • ½ small zucchini
  • Water
  • Soy sauce
  • sesame oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Yatchaejuk

Wash the rice. Finely chop the onion, and finely grate the carrot and zucchini. Heat a little oil in a pot and gently sauté the vegetables. Add the rice and 2 ladles of water. Heat gently over low heat, stirring constantly, until the rice swells. Gradually add water a ladle at a time, stirring constantly. The consistency of the finished porridge should be slightly thinner than risotto. Just before serving, season with soy sauce and sesame oil to taste; I use 1/2 tablespoon each per serving. Rice porridge is often eaten in Korea for stomach upsets. If you omit the soy sauce and sesame oil, it’s also good as baby food.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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