Korean Napa Cabbage Tofu Porridge
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Made with vegetable broth, this porridge gets its sweetness from napa cabbage.
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The white stems go in with the rice and the leaves about 10 minutes later, since the two cook at different speeds. Soft tofu, roughly crumbled by hand, simmers only for the last 3 minutes.
Ingredients
Instructions
- 1
Soak 0.75 cup of rice in water for 30 minutes and drain well.
Clean 180g of napa cabbage and finely chop the white stems and green leaves into 1cm pieces, keeping them separate.
- 2
Heat 1 tsp sesame oil in a pot and add the soaked rice with 0.5 tsp minced garlic.
Stir-fry over medium heat for 2 minutes until the rice turns translucent and smells nutty.
- 3
Pour in 3 cups of vegetable stock and add the chopped cabbage stems.
Once the liquid boils, adjust to medium heat and simmer for 10 minutes until the rice grains swell and soften.
- 4
Add the remaining 1.5 cups of stock and cabbage leaves.
Simmer for 8 more minutes while stirring the bottom frequently to prevent sticking, allowing the cabbage to release its natural sweetness.
- 5
Crumb 200g of soft tofu by hand into the porridge.
Season with 1 tsp soup soy sauce and 0.25 tsp salt, then simmer for 3 minutes until the tofu is evenly distributed.
- 6
When the porridge reaches a thick consistency, turn off the heat and cover with a lid.
Let it rest for 2 minutes to allow the flavors to meld and the texture to soften.
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