Korean Napa Cabbage Tofu Porridge
A gentle, warming Korean porridge of napa cabbage and soft tofu - light enough for a recovering stomach yet satisfying for any morning. The rice is first sauteed in sesame oil, forming a thin oily coat on each grain that releases a nutty fragrance as the porridge cooks. Vegetable stock and finely chopped cabbage are added, and the pot simmers at medium heat until the rice grains break down completely, during which the cabbage releases its moisture and sweetens the broth naturally. The tofu is crumbled by hand and stirred in during the last five minutes, dispersing evenly to create a smooth protein layer within the porridge. Minced garlic goes in early so its raw edge cooks out fully. Seasoning is kept to a minimum with just guk-ganjang and salt, letting the ingredients speak for themselves. Without heavy oils or strong spices, the porridge draws its flavor entirely from the cabbage sweetness and the quiet richness of tofu.
Adjust Servings
Instructions
- 1
Soak rice for 30 minutes, then finely chop napa cabbage, separating stems and leaves.
- 2
Heat sesame oil in a pot and stir-fry soaked rice for 2 minutes until slightly translucent.
- 3
Add 3 cups stock, cabbage stems, and garlic, then simmer over medium heat for 10 minutes.
- 4
Add remaining stock and cabbage leaves, then cook 8 more minutes, stirring to prevent sticking.
- 5
Mash in tofu, season with soup soy sauce and salt, and simmer for 3 minutes.
- 6
Turn off heat when the texture is right and rest for 2 minutes before serving.
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