Korean Radish Greens Shrimp Porridge
This porridge combines blanched radish greens and minced shrimp in a perilla-oil base for a nutty, ocean-tinged bowl. The radish greens are blanched first to soften their tough fibers, then chopped fine so they meld seamlessly into the porridge. Lightly crushing the shrimp with the flat of a knife releases more umami throughout the pot. Perilla oil provides a distinctive nutty aroma as the foundation, and soup soy sauce seasons the porridge gently without overpowering the clean flavors.
Adjust Servings
Instructions
- 1
Blanch radish greens, rinse in cold water, and chop finely.
- 2
Mince the shrimp and finely chop the onion.
- 3
Heat perilla oil and sauté onion and radish greens for 3 minutes.
- 4
Add soaked rice, stir-fry 2 minutes, then pour in water and bring to a boil.
- 5
Reduce to medium-low and simmer 15 minutes, stirring to prevent sticking.
- 6
Add minced shrimp and soup soy sauce, then cook 6 more minutes.
- 7
Season with salt and let it rest for 2 minutes before serving.
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