Savory Korean Mushroom Porridge Recipe

Korean cuisine · 324 calories

Savory Korean Mushroom Porridge recipe

About this recipe

A hearty and comforting porridge featuring mushrooms, rice, and bold Korean flavors, perfect for a nourishing breakfast.

Ingredients

  • 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
  • 200G Arla Lactofree Mature Cheddar Cheese
  • 125G Galbani Italian Mozzarella Cheese
  • 200G Anchor Unsalted Butter
  • - Marnoto Hand Harvest Fine Sea Salt
  • 400G Prymat Breadcrumbs
  • 100G Rajah Spices Ground Paprika Powder
  • 30G Shiitake Mushrooms, 30G
  • 1 Bunch Spring Onions 1 Bunch
  • 300G Brown Sugar With Ginger, 300G
  • 140G Crispy Fried Garlic, 140G
  • 250 G Sempio Gochujang
  • - Kikkoman Soy Sauce
  • 160 Ml Cj Bibigo Sesame Oil
  • - Potts Vegetable Stock Can
  • 305G Silken Tofu - Soft, 305G
  • 20G Aonori Seaweed Flakes, 20G
  • 60G Toasted White Sesame Seeds, 60G

Instructions

  1. 1. Rinse the short-grain rice thoroughly under cold water until the water runs clear.
  2. 2. Soak the rice in water for 20 minutes to ensure even cooking and a soft texture.
  3. 3. Slice shiitake mushrooms thinly and chop spring onions into small pieces, separating the green and white parts.
  4. 4. Heat sesame oil in a large pot over medium heat and sauté minced garlic, ginger, and the white parts of spring onions for 1-2 minutes.
  5. 5. Add the sliced mushrooms to the pot and cook for 3-4 minutes until they release their aroma and start to soften.
  6. 6. Stir in gochujang and soy sauce, mixing well to coat the mushrooms evenly with the spicy paste.
  7. 7. Drain the soaked rice and add it to the pot, stirring gently to combine with the mushroom mixture.
  8. 8. Pour in the vegetable broth and bring to a gentle boil, then lower the heat to simmer for 15 minutes, stirring occasionally.
  9. 9. Break the silken tofu into small chunks and gently fold into the porridge during the last few minutes of cooking.
  10. 10. Once the porridge reaches a creamy consistency, remove it from heat and garnish with green parts of spring onions, sesame seeds, and optional seaweed flakes.
  11. 11. Serve warm in bowls for a comforting and nourishing breakfast experience.