Korean Mushroom Soft Tofu Porridge
Quick answer
Shiitake mushrooms and sliced onion are sauteed in perilla oil until their edges soften and the oil takes on a faint herbal fragrance, then soaked rice and kelp stock go...
What makes this special
- Soft tofu added at the final stage remains custardy inside this savory mushroom rice porridge.
- Soft tofu added in large chunks at the end stays molten and custardy inside
- Perilla oil's slightly bitter finish anchors the porridge's overall weight
Key ingredients
Core cooking flow
- 1 Rinse 3/4 cup soaked rice until the water runs mostly clear, then soak it in cold water for 30 minutes.
- 2 Finely chop 80g shiitake mushrooms and 60g onion before heating the pot.
- 3 Heat 1 tbsp perilla oil in a pot over medium heat.
Shiitake mushrooms and sliced onion are sauteed in perilla oil until their edges soften and the oil takes on a faint herbal fragrance, then soaked rice and kelp stock go into the same pot. The mixture simmers until the grains break down into a smooth, cohesive porridge. At that point, the heat is lowered and spoonfuls of silken tofu are dropped in without stirring - preserving the soft, pillowy clusters that give the bowl its characteristic texture variation. Kelp stock brings a clean, moderate umami that anchors the dish without heaviness, and perilla oil contributes a slightly bitter, grass-like finish that differentiates this porridge from sesame-based versions. Soup soy sauce provides the seasoning, and chopped scallion goes on last. The result is gentle enough for a sensitive stomach yet complete enough to serve as a full meal.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Rinse 3/4 cup soaked rice until the water runs mostly clear, then soak it in cold water for 30 minutes.
Drain in a strainer for 10 minutes so excess water does not splatter when it meets the perilla oil.
- 2Prep
Finely chop 80g shiitake mushrooms and 60g onion before heating the pot.
Keep 300g soft tofu intact instead of mashing it, so it can be added later in large spoonfuls that hold their shape.
- 3Control
Heat 1 tbsp perilla oil in a pot over medium heat.
Add the shiitake and onion, then saute for about 2 minutes until the aroma rises and the onion edges turn translucent without browning.
- 4Step
Add the drained rice and stir for 1 minute until the grains look lightly coated with oil.
If the bottom starts to stick, lower the heat to medium-low and scrape the pot base as you stir.
- 5Control
Pour in 900ml kelp stock in 2 or 3 additions, stirring after each addition, then simmer over medium-low heat for about 15 minutes.
Stop when the rice opens up and a spoon trail briefly remains on the surface.
- 6Finish
Lower the heat to low and drop in the soft tofu in large spoonfuls.
Season with 1 tbsp soup soy sauce and 1/3 tsp salt, warm for 3 minutes without rough stirring, then finish with 1 tbsp chopped scallion.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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