Korean Egg Porridge (Silky Sesame-Scented Rice Porridge)
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Rice, egg and sesame oil are nearly all there is, so the flavor is gentle.
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Seasoning stays light, just soup soy sauce and salt, so nothing covers the sesame oil, and the egg sits in the porridge as soft, thin ribbons.
Ingredients
Instructions
- 1
Place 160 g soaked rice in a sieve and drain it for about 5 minutes.
If the surface stays too wet, it can splatter in the oil and dilute the sesame aroma.
- 2
Warm 1 teaspoon sesame oil in a heavy pot over medium-low heat.
Add the rice and stir for 2 minutes, coating each grain lightly so the porridge will stay loose instead of clumping.
- 3
Pour in 900 ml water and scrape the bottom as you stir, then bring it to a boil.
When small bubbles gather around the edge, lower the heat so the pot simmers without boiling over.
- 4
Simmer on low heat for 20 minutes, stirring often.
The grains should open and the porridge should cling softly to the spoon, so keep checking the bottom before any starch sticks.
- 5
When the rice is fully softened, add 1 tsp soup soy sauce and 0.5 tsp salt.
Bring it to one bubble so the seasoning disperses evenly.
- 6
Beat 2 eggs and drizzle them in a thin stream over the porridge on low heat.
Stir gently for only 1 minute to keep soft ribbons, then top with 20 g sliced green onion and serve warm.
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