Kongnamul Kimchi Juk (Kimchi Bean Sprout Porridge)
A refreshing porridge made by simmering rice, kimchi, and soybean sprouts in anchovy broth, seasoned with salted fermented shrimp.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This one-bowl dish features soybean sprouts and kimchi simmered in anchovy broth for a clean, refreshing flavor. Cold cooked rice is boiled down until completely soft, then seasoned with salted fermented shrimp for deep savory umami that soothes the stomach. It is wonderful when you need a light meal or a comforting hangover cure.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Anchovy broth6 cups
- Cooked rice1 bowl
- Soybean sprouts2 handfuls
- Kimchi2 leaves
- Squasha little of each
- Large green onion (daepa)a little of each
- Red chili peppera little of each
Seasoning
- Kimchi brine2 tbsp
- Minced garlic1 tsp
- Salted fermented shrimp (saeujeot)1 tbsp
- Ground black peppera little
- Gochugaru (Korean chili flakes)a little
- This is delicious with plenty of soybean sprouts, so prepare a generous amount.
Steps
This is delicious with plenty of soybean sprouts, so prepare a generous amount.
Julienne the kimchi and squash into moderate strips, and thinly slice the large green onion and red chili pepper.
One bowl of cold cooked rice will yield enough porridge for 2 servings.
Pour in 6 cups of anchovy broth and bring it to a boil. Blanch the soybean sprouts briefly and rinse them in cold water.
Add the kimchi to the broth used for blanching the soybean sprouts and bring to a boil.
Add the rice and squash, bring to a boil over high heat, then reduce to medium heat and simmer until the rice softens and expands and the soup turns thick.
Add a bit of kimchi brine, minced garlic, and salted fermented shrimp to season.
At the very end, add the large green onion, chili pepper, and blanched soybean sprouts.
Bring it to a brief boil and it is ready. You can also add a pinch of gochugaru for a spicy kick.
Ppunwife's tips
- You can also add a pinch of gochugaru for a spicy kick.
FAQ
When should I add the soybean sprouts?
Blanch the soybean sprouts briefly in advance and rinse them in cold water. Add them at the final stage along with the green onion and chili pepper after the rice has softened and the broth is seasoned, then bring everything to a brief boil.
What seasonings are used to flavor it?
It is seasoned with a little kimchi brine, minced garlic, and salted fermented shrimp.
How can I make it spicier?
Add a little gochugaru at the very end and let it simmer for a spicy kick.
Can I season it with something else instead of salted fermented shrimp? AI-generated
If you do not have salted fermented shrimp, you can generally substitute soup soy sauce, fish sauce, or salt to season.
