Kimchi Rice Porridge

Kimchi Rice Porridge

By Ali Slagle

Recipe Overview

• Total Time: 30 minutes (for leftover rice); 1 hour (for raw rice)

• Rating: 4/5 (319 reviews)

• Comments: 20 comments (read)

Ingredients (Adjust quantities to personal taste)

• 300g (10.5 oz) chopped kimchi (preferably fermented; adjust size for texture)

• 1 cup cooked leftover rice (or 1 cup uncooked short-grain rice)

• 2 green onions (scallions), white and green parts separated (finely chopped)

• 1-inch piece fresh ginger (minced)

• ½ cup kimchi brine (strained from the kimchi jar)

• 2 cups water (plus extra for adjusting consistency, if using raw rice)

• 2 tablespoons vegetable oil (for stir-frying)

• 1 fried egg or soft-boiled egg (to top, optional)

• Salt (to taste, optional; kimchi brine provides saltiness)

Preparation Steps

1. Prep Ingredients:

2. If using leftover rice, cool slightly (or use warm rice). If using raw rice, rinse until water runs clear, then drain.

3. Chop kimchi into small, bite-sized pieces; reserve brine in a measuring cup.

4. Mince ginger and separate green onion whites (for stir-frying) from greens (for garnish).

5. Stir-Fry Aromatics:

Heat 1 tablespoon oil in a heavy-bottomed pot over medium heat. Add minced ginger and green onion whites, stir-frying for 2–3 minutes until edges turn golden-brown and slightly charred (avoid burning to prevent bitterness).

1. Cook Rice & Kimchi:

2. Add leftover rice (or rinsed raw rice) to the pot; stir for 1–2 minutes to coat with oil.

3. Incorporate chopped kimchi, kimchi brine, and water. Bring to a boil, then reduce heat to low.

4. For leftover rice: Simmer uncovered for 20–25 minutes, stirring every 5 minutes until rice breaks down into a creamy porridge.

5. For raw rice: Cover partially, simmer for 45–60 minutes, stirring occasionally to prevent sticking.

6. Final Adjustments:

Taste and add salt if needed (kimchi brine is typically salty). Remove from heat.

1. Serve & Garnish:

Ladle porridge into bowls. Top with a fried egg (sunny-side up, runny yolk) or soft-boiled egg (6–7 minutes). Garnish with green onion greens.

Chef’s Notes

• Texture: Leftover rice is ideal for a stew-like consistency; raw rice requires longer simmering (1 hour) for full breakdown.

• Vegetarian Adaptation: Use vegetarian kimchi (free of shrimp, anchovies, or fish sauce) to avoid animal-derived umami components.

• Customization: Add red pepper flakes for heat, or a splash of gochujang for richer flavor. Adjust brine to control saltiness.

Note: The porridge’s "fiery, sinus-clearing" quality comes from kimchi’s pungent compounds; ginger amplifies the warming effect.