It is porridge time again! Sometime ago, I posted Korean style chicken porridge, and many people wanted to know how to make more Korean porridge dishes. Today I will post beef and vegetable porridge. If somebody gets sick, or doesn’t have a good appetite, this is a good dish to try. I hope you will enjoy this recipe. Thanks!
Yield: 4 Servings
Short Korean Lesson
- YaChae (야채) = Vegetable
- Ssal (쌀) = Rice
- ½ Cup Sweet Rice
- ½ Cup Short Grain Rice
- ½ Cup Ground Beef
- 6 Cups Water
- ⅓ Cup Potato
- ⅓ Cup Onion
- ¼ Cup Carrot
- ¼ Cup Zucchini
- 1 Tbsp Sesame Oil
- 1½ Tbsp Soy Sauce
- 2 tsp Sesame Oil
- Salt (Optional)
Prepare ½ cup of sweet rice and ½ cup short grain rice (Normal Korean Rice). If you want your porridge thicker, you can just use 1 cup of sweet rice instead. Sweet rice is an opaque white color, and normal short grain rice is almost translucent. Wash the rice and soak it in water for an hour.
To marinate the beef, combine ½ cup of ground beef, 1 Tbsp of soy sauce, ½ Tbsp of cooking wine, ½ Tbsp of minced garlic, ½ tsp of sugar, and 3 pinches of black pepper. Set it aside for at least 30 minutes.
In a heated pan, add 1 Tbsp of sesame oil and the marinated beef. Fry the beef on medium until it is almost cooked.
Meanwhile, finely chop the vegetables: ⅓ Cup Potato, ⅓ Cup Onion, ¼ Cup Carrot, and ¼ Cup Zucchini.
Add the potato and onion, and cook for 5 more minutes on medium-high.
Add the carrot and cook for 5 more minutes.
Drain out the water.
Add the rice and fry for about 7 minutes on high.
Add the zucchini and fry for 3 more minutes. The rice will be about half cooked.
Pour 6 cups of water into the pan, and cook on high.
Once the broth starts to boil, reduce the temperature to medium-high. Occasionally stir so that it will not stick to the bottom. Cook for about 15 to 20 minutes, or until the rice is completely cooked and the porridge becomes thick.
Reduce the temperature to low and add 1 Tbsp of soy sauce and 2 tsp of sesame oil. Depending on your tastes, you can use salt instead of, or in conjunction with, the soy sauce. Cook 5 more minutes, and then turn off the heat.
When you serve this porridge, offer this sauce: Combined soy sauce, sesame oil, and sesame seeds.
It is ready to eat. Depending on each person’s tastes, they can add more sauce. My husband preferred to add salt instead of the sauce. It tastes great with well-fermented kimchi. Enjoy!