Best 2 Kimchi Rice Porridge Recipes

**Kimchi Rice Porridge: A Savory and Spicy Korean Comfort Food**

Kimchi rice porridge, also known as kimchi juk, is a beloved Korean dish that combines the bold flavors of kimchi with the comforting warmth of rice porridge. This traditional dish is often enjoyed as a hearty breakfast or dinner, and it is also a popular remedy for colds and hangovers. The porridge is made by simmering rice, kimchi, and a variety of seasonings in a flavorful broth. The result is a thick, creamy porridge that is packed with flavor and nutrients.

This article features three different recipes for kimchi rice porridge, each with its own unique twist on the classic dish. The first recipe is a basic kimchi rice porridge that is perfect for beginners. The second recipe adds pork belly for a richer flavor, while the third recipe incorporates seafood for a lighter and more refreshing take on the dish. All three recipes are easy to follow and can be tailored to your own taste preferences. So whether you are a kimchi lover or just looking for a new and exciting comfort food, give kimchi rice porridge a try!

Check out the recipes below so you can choose the best recipe for yourself!

KIMCHI FRIED RICE

Kimchi Fried Rice image

This is a very basic kimchi fried rice, a humble dish made with leftover rice, kimchi, and usually a processed meat like Spam®. In this recipe I used cubed ham and veggies I had in the fridge. Serve with a sunny side up egg over top if you like.

Provided by Diana71

Categories World Cuisine Recipes Asian

Time 25m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon butter
1 tablespoon olive oil
3 drops sesame oil, or to taste
¼ cup diced onion
¼ cup shredded carrots
2 scallions, white and light green parts, sliced
½ cup cubed, fully cooked ham
⅓ cup chopped kimchi
1 teaspoon garlic powder
2 cups cooked rice
1 tablespoon soy sauce
1 tablespoon gochujang (Korean chile paste)
salt and ground black pepper to taste

Steps:

Warm butter and olive oil together over medium-high heat in a large skillet or wok. Add in sesame oil. Add onion, carrots, and scallions and cook until onion is translucent, about 2 minutes. Mix in cubed ham and kimchi; cook for 1 more minute. Season with garlic powder.
Stir in rice and cook until mixture is heated throughout. Drizzle soy sauce over top and mix in gochujang. Stir until well combined and adjust seasoning with salt and pepper.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 29 g, Cholesterol 17.1 mg, Fat 12.1 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 3.8 g, Sodium 845.4 mg, Sugar 1.3 g

KIMCHI FRIED RICE

Kimchi Fried Rice image

Not the high-heat stir-fry you might expect, Grace Lee's home-style fried-rice recipe uses a simple technique - make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans' love of foods introduced by the American military.

Provided by Francis Lam

Categories main course

Time 30m

Yield Serves 2

Number Of Ingredients 13

Ingredients

3 tablespoons unsalted butter
1/2 small onion, medium dice
1 cup roughly chopped kimchi (6 ounces)
2 tablespoons kimchi juice, or to taste
1/2 cup small-dice Spam, ham or leftover cooked meat
2 cups cooked, cooled rice (preferably short-grain)
2 teaspoons soy sauce, or to taste
1 teaspoon sesame oil, or to taste
2 teaspoons vegetable oil
2 eggs
Salt to taste
Crumbled or slivered nori (roasted seaweed) for garnish
Sesame seeds for garnish

Steps:

In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.
Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.

Nutrition Facts : @context http, Calories 1061, UnsaturatedFat 15 grams, Carbohydrate 162 grams, Fat 31 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 14 grams, Sodium 973 milligrams, Sugar 2 grams, TransFat 1 gram

Tips:

Mise en place: Before starting to cook, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Choose the right kimchi: The type of kimchi you use will affect the flavor of your porridge. For a milder flavor, use a younger kimchi. For a more pungent flavor, use an older kimchi.
Don't overcook the rice: The rice should be cooked until it is tender but still has a slight bite to it. Overcooked rice will make your porridge mushy.
Add the kimchi and other ingredients at the end: This will help to preserve their flavor and texture.
Serve immediately: Kimchi rice porridge is best served hot and fresh.

Conclusion:

Kimchi rice porridge is a delicious and nutritious Korean dish that is perfect for a quick and easy meal. It is also a great way to use up leftover kimchi. With its flavorful and tangy broth, tender rice, and crunchy vegetables, kimchi rice porridge is sure to become a favorite in your household.