Kimchi Rice Porridge
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.
- Serves: 4 persons
- 1tablespoon vegetable oil
- 6scallions (about 1 bunch), white and pale green parts roughly chopped, plus more for garnish
- 2tablespoons peeled and finely minced ginger
- ½cup chopped kimchi, plus 1 tablespoon kimchi brine
- 2cups cooked long- or short-grain rice
- Kosher salt, to taste
- 4eggs, for serving
- Toasted sesame oil, for serving
Step 1In 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 2Add 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 3Turn off the heat and stir in the kimchi brine. Season with salt and more kimchi brine to taste.
Step 4To serve, fry eggs to your liking. Top each bowl of porridge with an egg, chopped scallions and a drizzle of sesame oil.