Kimchi Rice Porridge

Name: Kimchi Rice Porridge
Total time: 30 min
Ingredients: 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; 1/2 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

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Total: 30 minutes

Servings: 4

Cost: $5.42 /serving

Author : Ali Slagle

ginger kimchi scallion

Ingredients

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1 tablespoon vegetable oil6 scallions (about 1 bunch), white and pale green parts roughly chopped, plus more for garnish2 tablespoons peeled and finely minced ginger1/2 cup chopped kimchi, plus 1 tablespoon kimchi brine2 cups cooked long- or short-grain riceKosher salt, to taste4 eggs, for servingToasted sesame oil, for serving

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Instructions

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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.

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.

Step 3

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

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.