Korean Mushroom Porridge
Mention porridge and the common reaction is that is sick people’s food. While that is quite true (most of the time), I love to indulge in a bowl of piping hot rice porridge for breakfast or lunch even when I’m perfectly healthy.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
pescatarian
- sesame oil
- toasted sesame seeds
- 1 cup short grain rice washed and soaked for 30 minutes
- 5 cups mushroom stock
- 2 pieces kelp
- 0.5 teaspoon salt
- 2 king oyster mushrooms sliced into even chunks
- 1 shimeiji mushroom
- dried seaweed
- Carbohydrate 103.253381666667 g
- Cholesterol 0 mg
- Fat 28.9239433333333 g
- Fiber 11.0784166132609 g
- Protein 16.898145 g
- Saturated Fat 4.12808733333333 g
- Serving Size 1 1 Serving (170g)
- Sodium 7.36433333333333 mg
- Sugar 92.1749650534058 g
- Trans Fat 1.33774733333333 g
- Calories 731 calories
1. In a medium pan, add in 1 tsp sesame oil and sauté both mushrooms. Add in a pinch of salt and cook for a couple mins, until slightly softened. 2. In a deep based pot, drizzle in 1 tsp sesame oil and toss the rice in the pan lightly. Add in mushroom stock, kelp and bring to boil. 3. Lower the heat and cover. Stir occasionally to prevent porridge from sticking. Continue to cook for 20 – 25 mins, or until it reaches a creamy consistency. Add more stock if necessary. 4. Remove kelp pieces and add in cooked mushroom. Continue to simmer for another 10 mins. Season with some salt and sesame oil.
