← Nouns Cooking · Korean

Ingredients

• 300 g cooked short-grain rice
• 750 ml chicken or anchovy stock
• 2 Eggs, beaten
• 1 tsp soup soy sauce
• Salt
• 1 Spring onion, finely chopped
• 1 tsp Toasted sesame oil
• 1 tsp Sesame seeds
• 1 sheet roasted seaweed (gim), crumbled (optional)

Method

1. Put the rice and stock in a pot over medium heat. Simmer for 8–10 min, stirring and breaking up the rice, until the grains swell and the porridge thickens.
2. Season with the soup soy sauce and a little salt.
3. Pour in the beaten egg in a thin stream while stirring gently, and cook for 1 minute, until it sets into soft ribbons.
4. Take off the heat and stir in the sesame oil. Serve topped with spring onion, sesame seeds and crumbled seaweed, with kimchi on the side.

Tips

• If using leftover rice, make sure it was cooled quickly and kept in the fridge for no more than a day.
• Use vegetable stock and it becomes vegetarian.

Sources

Written in our own words after cross-checking these recipes:

Aaron and Claire FutureDish