An Easy Korean Rice Porridge on a Lazy Rainy Day

I’ve always wanted to share recipes on my blog, but it’s kinda difficult taking pictures while cooking.

I am a follower of 이밥차 on Kakao Talk and that’s where I usually get the recipes for the Korean food I cook at home. I have tried so many recipe sources, but I always get the best results from 이밥차.

Anyway, this Korean rice porridge is called 김가루달걀죽 (kim-karoo dal-gyal jook).

These are the ingredients needed:

1/2 to 1 cup of leftover rice (your choice)
3 cups of water
후리가케 (hu-ri-ka-ke)
김가루 (kim-karu) or chopped “kim”
1 tablespoon of sesame oil

"hurikake" and "kimkaru"
“hurikake” and “kimkaru”

You can get the “hurikake” and “kimkaru” from the grocery. A pack of the “hurikake” contains three envelopes and it costs anywhere from 1,800-3,200 won depending on the brand and the flavor. I usually buy the vegetable and the shrimp variant. I always have a pack of “kimkaru” stored in our fridge. I garnish noodle dishes and fried rice with it.

Here is how to make this Korean rice porridge:

1. Boil the cooked rice in water for 20 to 25 minutes in medium heat.
2. Add an envelope of the “hurikake” and stir.

Procedures 1 and 2
Procedures 1 and 2

3. Beat an egg and pour it in the porridge.
4. Add the sesame oil and stir.

Procedure 3 & 4
Procedure 3 & 4

5. Add the “kimkaru” as desired. (I use about two tablespoons.)
6. Serve hot and enjoy.

Procedure 5 & 6
Procedure 5 & 6

This is so easy to make and it’s tasty. It’s almost like the porridge we have at our favorite Korean shabu-shabu restaurant. There is no need to add salt or other seasoning.

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