Kimchi Kongnamul Juk, or Kimchi and Bean Sprout Porridge, is a comforting and flavorful Korean breakfast staple that's surprisingly easy to make. This one-pot wonder combines the spicy tang of kimchi with the delicate crunch of bean sprouts, creating a harmonious blend of textures and tastes. It's a nutritious and satisfying meal perfect for a chilly morning or any time you crave a warm, savory dish. The vibrant colors and diverse flavors make it visually appealing and a delightful culinary experience, whether you're a seasoned Korean food enthusiast or a curious newcomer.
This simple yet delicious porridge is surprisingly versatile; you can easily adjust the spice level to your preference and add other ingredients like tofu or mushrooms for extra depth. Ready to experience the deliciousness of Kimchi Kongnamul Juk for yourself? Let's dive into the step-by-step instructions below to create this comforting Korean classic.
Tools Needed
- Pot
Ingredients
- Rice
- Water or Broth
- Kimchi
- Bean Sprouts
- Soy Sauce
- Red Pepper Powder
- Minced Garlic
- Salt
- Sesame Oil
- Dried Laver (optional)
- Sesame Seeds (optional)
Step-by-Step Instructions
Step 1. Prepare Ingredients & Broth
- Wash the rice 1-2 times and soak in cold water for 20 minutes.
- While the rice soaks, prepare the broth (optional, but recommended for deeper flavor). Combine water, kelp, and anchovy flakes in a pot, then simmer for 10 minutes.
- Chop the kimchi into small pieces. Use well-fermented kimchi, not fresh.
- Wash and prepare the bean sprouts, removing any rotten parts.
Step 2. Cook the Porridge
- Add the soaked rice to the boiling broth. Keep stirring to prevent sticking.
- Once the rice is swollen and softened, add the kimchi and bean sprouts. Cook for 10 minutes; keeping the lid slightly ajar to prevent a fishy smell from the bean sprouts.
Step 3. Season and Finish
- After 10 minutes, add soy sauce, red pepper powder, minced garlic, and salt to taste.
- Finish with a drizzle of sesame oil.
Step 4. Serve & Garnish
- Transfer to a bowl and garnish with shredded dried laver and sesame seeds (optional).
Read more: Bibimbap Recipe: Delicious Korean Mixed Rice & Vegetables
Tips
- Soaking the rice makes it softer.
- Using broth instead of water adds more depth of flavor.
- Using uncooked rice makes the porridge more delicious and savory.
- Keep the lid slightly open or closed while cooking the bean sprouts to prevent a fishy smell.
Nutrition
- N/A
FAQs
1. Can I use pre-made kimchi?
Absolutely! Pre-made kimchi works perfectly. Just adjust the amount based on its saltiness.
2. What if I don't have gochugaru (Korean chili flakes)?
You can substitute with red pepper flakes or a pinch of cayenne pepper, but the flavor will be slightly different. Start with a small amount and adjust to taste.
3. Can I make this recipe ahead of time?
It's best enjoyed fresh, but leftovers can be stored in the refrigerator for 1-2 days and reheated gently.
Kimchi Kongnamul Juk is a testament to the simplicity and deliciousness of Korean cuisine. This easy one-pot recipe is a perfect weeknight meal or a satisfying weekend breakfast, offering a delightful balance of flavors and textures. Enjoy the warmth and comfort of this flavorful porridge, and don't hesitate to experiment with your own additions to personalize this versatile dish!