Korean Soy Pulp Porridge (Okara Porridge with Anchovy Stock)
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Okara, the soy pulp left over from making tofu, gives this porridge a nutty, hearty body that lets half a cup of rice make a filling pot, and anchovy stock adds savory depth underneath.
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The pulp goes in only once the rice is half softened, which lets the grains break down without the okara simmering for too long. Freshly ground soaked soybeans, for anyone making their own pulp, taste noticeably beanier than store-bought.
Ingredients
Instructions
- 1
Drain 1/2 cup soaked short-grain rice in a sieve until it stops dripping.
Finely dice 80 g zucchini and 1/4 onion, then loosen the soy pulp with a spoon so it blends evenly later.
- 2
Warm 1 tablespoon sesame oil in a heavy pot over medium-low heat.
Add the onion and 1/2 teaspoon minced garlic, then stir for about 1 minute until the onion looks glossy and the garlic smells fragrant without browning.
- 3
Add the drained rice and stir over medium-low heat for about 2 minutes so the grains are coated in oil.
When the edges turn slightly translucent, pour in 3 cups anchovy stock and scrape the pot bottom.
- 4
When the stock comes to a boil, stir along the bottom to release any rice sticking there, then reduce to low heat.
Simmer for about 7 minutes, stirring often, until the grains look partly swollen but not fully broken down.
- 5
Add 250 g soy pulp and the zucchini, keeping the heat low.
Stir almost constantly for about 5 minutes, especially across the bottom and corners, because okara sinks quickly and can scorch before the porridge looks thick.
- 6
When the porridge is thick enough for a spoon mark to remain briefly, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Turn off the heat, rest for 3 minutes so the texture settles, then serve warm.
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