Kimchi Rice Porridge

By Ali Slagle

Updated September 17, 2018

  • Linda Xiao for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(319)
Comments
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A combination of pungent chopped kimchi, toasted scallions and ginger, and rice that's been bolstered with a hit of kimchi brine, this porridge is fiery and sinus-clearing. The rice isn’t perfectly fluffy; instead, leftover rice simmers until it breaks down from kernel to stew. (You can, of course, use raw rice, too: Cook it in Step 2 for about an hour, partly covered and stirring occasionally.) You'll want to cook the scallions and ginger until nearly burned, and top the whole thing with a fried egg (or make it soft-boiled). Take note that most kimchi gets its funk from shrimp, anchovies and-or fish sauce, so if you’d like to make this dish vegetarian, make sure to use a vegetarian kimchi.

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Ingredients

Yield:4 servings

  • 1 tablespoon vegetable oil

  • 6 scallions (about 1 bunch), white and pale green parts roughly chopped, plus more for garnish

  • 2 tablespoons peeled and finely minced ginger

  • ½ cup chopped kimchi, plus 1 tablespoon kimchi brine

  • 2 cups cooked long- or short-grain rice

  • Kosher salt, to taste

  • 4 eggs, for serving

  • Toasted sesame oil, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

81 grams carbs; 160 milligrams cholesterol; 491 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 1 gram fiber; 459 milligrams sodium; 13 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a saucepan, heat the oil over medium-high heat. Once shimmering, add the scallions and ginger and sauté until soft and toasted in spots, about 2 minutes.

  2. Step 2

    Add the kimchi, the rice, and 3 cups of water. Bring to a boil, then reduce heat and simmer, adding more water if necessary, until the rice is broken down and the porridge is the desired consistency (some like their porridge soupy, others thicker with most of the liquid absorbed), 15 to 20 minutes.

  3. Step 3

    Turn off the heat and stir in the kimchi brine. Season with salt and more kimchi brine to taste.

  4. Step 4

    To serve, fry eggs to your liking. Top each bowl of porridge with an egg, chopped scallions and a drizzle of sesame oil.

Tip

  •  Make porridge up to three days in advance. Reheat over a low heat on the stove, covered. Add more water to return to desired consistency.

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Ratings

4 out of 5
319 user ratings
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Comments

HaterTot

I didn't rate this recipe because I changed it quite a bit. To make a more rounded out flavor profile, I browned 4 skin-on, bone-in chicken thighs. Reserved the fat. Added water to cover thighs, simmered while a mix of short-grain brown and white rice cooked in rice cooker. Removed chicken and broth. Browned ginger, scallion, and sliced ginger in reserved fat. Shredded chicken, added in with rice, broth, and a whole (smaller) jar of kimchi. Very flavorful and rib-sticking goodness.

Ann

Made as directed, except I used brown basmati rice and only 1-1/2 cup water. I wanted the cooked rice softened, but not turned to mush. It made a delicious side dish for Korean beef made in the instant pot.

Eric

Turned out great! We used 2 cups of water, an extra quarter cup of kimchi, and Sriracha drizzled over top for a thicker, spicier dish. I added some mixed nuts at the end for some crunch, but my girlfriend loved it as is. Was a nice dinner for the two of us.

Rae

Really easy and tasty. I also make a version of this with oats instead of rice. I personally like to stir beaten eggs in while the grains are still cooking - makes the porridge thicker and creamier. You could do the same with extra soft tofu for a vegan protein kick.

maggie

needs more brine than written, but otherwise an easy x cheap x hearty meal

Rebecca B

Simple and delicious. Perfect for a cozy low effort meal. I added chili crisp.

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