When you have leftover cooked rice, what do you usually do with it? There are many creative ways of eating leftover rice. Today, I will show one very simple and delicious way to eat leftover rice – kimchi porridge. The soft texture of this porridge, with its savory kimchi flavor in a homemade broth, tastes great.
Yield: 2 Servings
Short Korean Lesson
- Chaek (책) = Book
- GongChaek (공책) = Notebook
Add 6 pieces of kelp (1×1 inch) and 1 dried anchovy pack (or 6 dried anchovies) in 3 Cups of Water. Once it starts to boil, cook covered for 10 minutes on medium-high.
Meanwhile obtain 1 cup of well-fermented kimchi. Cut it into ¼-inch pieces. It is important to use good kimchi for tasty kimchi porridge.
Obtain 2 cups of cooked rice. I used short grain rice for this recipe, but I think you can use any other kind of rice.
10 minutes later, discard the anchovy pack and kelp from the broth. You will get about 2 cups of broth. Set aside the broth for later.
Add the chopped kimchi in a heated pot with 1 Tbsp of cooking oil. Fry for about 3 minutes on medium-high.
Add the rice to the kimchi and fry for another 2 minutes.
Keep stirring it so that the rice will not stick to the bottom.
Pour 2 cups of broth into the pot. Keep the temperature on medium-high.
Add ¼ cup of kimchi broth. Many people asked me what kimchi broth is – it is the liquid (or juice) you get from your jar of kimchi. When kimchi ferments, it makes a red-colored liquid. That’s what I call “kimchi broth.”
Once the porridge starts to boil again, cook for 5 minutes, and then turn off the heat.
Depending on your tastes, drizzle 1 tsp of sesame oil on top and mix it gently.
Garnish the porridge with some finely chopped green onions and dried laver before serving. Without any other food, this can be a quick one-dish meal. Looking at this picture again made me hungry for this delicious kimchi porridge. Try it someday. 🙂