Korean Napa Cabbage Doenjang Porridge
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Toasting the rice in sesame oil first keeps its starch from rushing out all at once, and the porridge sticks to the pot less.
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The doenjang (Korean soybean paste) is pushed through a fine sieve into anchovy broth, and finely chopped napa cabbage and onion melt into the rice over 20-plus minutes at a low simmer.
Ingredients
Instructions
- 1
Finely chop 180g napa cabbage and 60g onion into small pieces under 1cm to blend into the porridge texture, then rinse 0.75 cup rice and soak in cold water for 20 minutes before draining.
- 2
Heat 1 teaspoon of sesame oil in a pot over medium heat, then sauté the chopped onion and 0.5 teaspoon minced garlic for 1 minute until the onion turns translucent and releases a savory aroma.
- 3
Add the soaked rice and cabbage, stir-frying for 2 more minutes until the rice grains are coated in oil and look semi-transparent, which prevents the porridge from sticking to the bottom later on.
- 4
Pour in 4 cups of anchovy stock and once it boils, dissolve 1.5 tablespoons of doenjang through a fine-mesh sieve to ensure a smooth broth without any gritty fermented soy particles.
- 5
Reduce heat to medium-low and simmer for at least 20 minutes while stirring frequently to prevent scorching, then season with 1 teaspoon of soup soy sauce and 0.2 teaspoon black pepper.
- 6
When the rice grains have fully broken down and merged with the liquid to your desired thickness, turn off the heat and let it rest for 3 minutes before serving to stabilize the texture.
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