Korean Spinach Soybean Paste Porridge
Quick answer
- Total time
- 32 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Doenjang (Korean soybean paste) is dissolved into anchovy stock, and the porridge tastes close to a bowl of doenjang soup.
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The rice is toasted in sesame oil before the stock goes in, and the spinach, blanched and chopped ahead, is stirred in just before the heat goes off and served while it is still bright green.
Ingredients
Instructions
- 1
Drain 160 g soaked short-grain rice in a sieve until the surface moisture is mostly gone.
Well-drained grains toast more evenly in sesame oil and keep the porridge from turning gluey too early.
- 2
Blanch 120 g spinach in boiling water for 20 seconds, then rinse in cold water immediately.
Squeeze out excess water and chop it finely so it can be added at the end without needing long cooking.
- 3
Warm 1 tablespoon sesame oil in a pot over medium-low heat.
Add the drained rice and stir for about 2 minutes, until the edges look slightly translucent and the nutty aroma rises without browning.
- 4
Pour in 900 ml anchovy stock in 2 or 3 additions, scraping the bottom as you stir.
Strain in 1.5 tablespoons soybean paste if possible, then add 1 teaspoon minced garlic for a smooth base.
- 5
When it comes to a boil over medium heat, lower the heat and simmer 7 to 8 minutes, stirring often.
Once the grains bloom and the porridge coats a spoon, season with soup soy sauce and salt.
- 6
Lower the heat before the porridge becomes too thick and scrape the bottom more often.
Fold in the chopped spinach just before turning off the heat and stir for no more than 30 seconds.
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Korean Spinach Soybean Paste Soup
Spinach, Anchovy stock
Korean Soy Pulp Porridge (Okara Porridge with Anchovy Stock)
Soaked short-grain rice, Anchovy stock
Sigeumchi Namul
Spinach