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
Video Instructions
Main Ingredients
Broth Ingredients
Directions
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. 🙂
Looking at those pictures makes me very hungry too! Looks absolutely delicious and I will definitely make this once my kimchi is ready (just made it a couple of days ago so it won’t be for a while unfortunately). Thanks for the recipe!
Logon is so so cute!!! U are very lucky to hv 2 beautiful boys!
This recipe is perfect! Thank you Aeris!
Hi awa,
Oh~~ you liked this recipe. great !! Thank you. 🙂
Hi,
Just like you to know that I had “kimchi” congee (or rice porridge with kimchi) this afternoon – Mar 19th, 2014. My method is this:
I boiled one cup of rice with six cups of water. After the water had boiled for 5 mins, I added in the about 3/4 cups of “kimchi” and bring that to a boil before simmering for 20 mins. Turn off the heat and leave to cool for about 20 to 30 mins and then serve. (One teaspoon of salt was added to the rice at the start as I know the “kimchi” that I am using is not salty.)
Sorry that I do not have a phot to be included as I had not thought of taking a shot of the dish.
Bon Apetit.
hi herbwong,
Thanks for sharping your cooking tips with us. 🙂 I love kimchi juk..hehe Please share more cooking experiences with us. Thanks
Could the broth be made without anchovies for a vegetarian version?
Hi Jelly,
Sure you can skip the anchovies… to make a savory broth for a vegetarian.. you can try my homemade vegetable broth recipe … usually.. dried kelp.. dried shiitake mushrooms, green onions, onions.. ect.. can be good ingredients to give natural umami flavor to the broth..