Vegetable Rice Porridge (Yachaejuk)
My in laws came to visit over the weekend so I prepared some Korean Vegetable Porridge for breakfast. I made it the night before, left it on the stove, and reheated in the morning to save time (and some things just taste better when left overnight). My MIL said the texture was “perfect” and it was “better than hers.” I was on cloud 9! There’s nothing like having an amazing cook tell you something you made from their culture was delicious. Success!
Cooking Method
Stovetop
Time
🕒🕒
Recipe
Ingredients (5 Servings)
1 CUP SWEET RICE GLUTINOUS RICE
6 CUPS WATER
1 CARROT, FINELY CHOPPED
1/2 CUP KOREAN RADISH, FINELY CHOPPED
1/2 ONION, FINELY DICED
1/2 ZUCCHINI, FINELY CHOPPED
2 MUSHROOMS, FINELY CHOPPED
2 TBSP MUSHROOM SEASONING
2 TBSP SESAME OIL
PEPPER
SALT
Instructions
Soak rice in water for an hour, the drain. Prep the vegetables while waiting.
Add sesame oil to a deep pot heated on medium high. Add onion, radish and carrot and stir for a few minutes until softened. Add rice and stir to coat for a few minutes until translucent. Add water and mushroom seasoning and cook for 20 minutes, and gradually bring down to a simmer while stirring occasionally. If you feel like you need more water at any point, add 1/2 a cup at a time to maintain consistency. At this point, sometimes I’m up to 2+ additional cups.
Add mushrooms and zucchini and cover on simmer for another 10 minutes. Add more water as needed to get to desired consistency. Add salt and pepper to taste.
If you’re leaving it overnight, reheat and add 1-2 cups of water to rehydrate. Garnish with shredded roasted seaweed and sesame seeds. Serve with kimchi.