Name: Shrimp porridge
Prep time: 15 min
Total time: 36 min
Yield: 4
Cuisine: Korean Cuisine
Ingredients: 8 qty shelled, deveined, and washed shrimp, chopped; 1 cup short grain rice, washed and soaked in cold water at least 30 minutes; 1 tbsp toasted sesame oil; 2 qty garlic cloves, minced; 1 qty small onion (about ½ cup), peeled and chopped; 1 qty medium carrot (about ½ cup), peeled and chopped; 8 cup water; 4 qty green onions, chopped; 2 tbsp fish sauce (or soup soy sauce, or salt to your taste); 2 qty sheets dried seaweed paper (gim, aka nori); 2 tbsp toasted sesame seeds, ground

Porridge is an essential part of Korean cuisine, and we have many porridge dishes. We enjoy it because it is simple to prepare, filling, tasty, restorative, and can easily serve a large group of people. And since it's so tasty and easy to drink, Koreans often give it to patients recuperating from surgery or sickness. The most basic kind of porridge is made with rice and water, but the one I'm showing you today is far more flavorful. Clams, mussels, scallops, or abalone may be substituted for shrimp.

Shrimp porridge

Hold one edge of a sheet of gim and wave it over a low flame or electric burner. Keep it moving so it doesn’t burn. Turn the gim periodically to toast it evenly. If it catches fire, just blow it out and continue until the color changes and the gim is very crisp.

Put the toasted gim in a plastic bag and crush it into small pieces. Set aside.

Heat up a large pot over medium high heat. Add the sesame oil, garlic, and onion. Stir with a wooden spoon for about 2 minutes until the onion turns slightly translucent.

Drain the rice and discard the water. Add the rice to the pot and stir for 2 to 3 minutes until the rice turns a little translucent.

Add the shrimp and cook for 1 minute until it starts turning pink.

Stir, cover, and cook for 20 minutes over medium high heat. If it boils over while cooking, stir it a bit and crack the lid.

Turn the heat down to medium low. Cover and cook for another 10 minutes.

Stir the porridge, add the green onion, and slowly drizzle in the beaten eggs. Don’t stir, just cook for a minute until the egg is set.

Stir in the fish sauce (or soup soy sauce, or salt). Remove from the heat.

Ladle the porridge into individual serving bowls. Sprinkle with the toasted, crushed gim and ground sesame seeds. Serve immediately.

Shrimp porridge

Ingredients

Directions

Reviews ( 0 )

Useful links

Recipes