Korean Egg Porridge (Silky Sesame-Scented Rice Porridge)
Soaked rice is first stir-fried in sesame oil to release its starch aroma, then simmered in water on low heat for 20 minutes with frequent stirring until the grains dissolve into a smooth base. Beaten eggs are drizzled in at the very end and gently folded for just one minute, creating soft ribbons of egg throughout the porridge without overcooking. Soup soy sauce and salt provide restrained seasoning that lets the sesame fragrance carry the flavor, while chopped green onion on top adds a mild sharpness. The result is a clean, mild bowl that sits easy on the stomach.
Adjust Servings
Instructions
- 1
Drain soaked rice well.
- 2
Heat sesame oil in a pot and stir-fry rice for 2 minutes.
- 3
Add water, bring to a boil, then simmer on low for 20 minutes, stirring often.
- 4
When rice softens, season with soup soy sauce and salt.
- 5
Slowly pour beaten eggs and stir gently for 1 minute.
- 6
Top with chopped green onion and serve warm.
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