Korean Rice & Vegetable Porridge

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Nutty, rich, and intense in flavor, this staple of Korean cooking is made by pressing toasted sesame seeds to extract their oil. Used most often in marinades and dressings, and as a final drizzle before serving , a little goes a long way. In a less common use, this Korean-style rice porridge calls for rice and vegetables to be sautéed in sesame oil, before being topped with toasted sesame seeds. Taken together, the combination is warm and cozy—perfect for when you’re under the weather or want a simple, light meal. Pro tip: Don’t skip the kimchi!

Korean Rice & Vegetable Porridge Recipe

Serves 4 (makes 7 cups) | Active: 30 min | Total: 55 min

Korean Rice & Vegetable Porridge

Korean Rice & Vegetable Porridge Ingredients

• 1 cup short- or medium-grain white rice
• 2 tbsp. toasted sesame oil
• 8 oz. cremini mushrooms, sliced
• 2 tsp. kosher salt, plus more to taste
• Freshly ground black pepper
• 1 large carrot, finely chopped
• 3 cloves garlic, finely chopped
• 2 scallions, sliced and white and green parts separated
• 1 tbsp. soy sauce
• 2 cups broccoli florets, chopped into small pieces
• Toasted sesame seeds and seaweed snack sheets, for garnish
• Kimchi, for serving

Korean Rice & Vegetable Porridge Preparation

1. Place the rice in a medium bowl and cover with cold water. Let soak for 15 minutes. Drain through a sieve or fine-mesh colander, then set sieve over the bowl to continue draining.
2. Heat the sesame oil in a large pot or Dutch oven over medium heat. Add the mushrooms and increase the heat to medium-high. Season with a generous pinch each of kosher salt and black pepper. Cook until softened and starting to brown, stirring occasionally, 6 to 8 minutes. Transfer half of the mushrooms (about ¾ cup) to a small bowl; cover to keep warm and set aside. To the pot with the remaining mushrooms, add the rice and cook and stir until it is dry, about 2 minutes. 
3. Add the carrot, garlic, and scallion whites; stir for 1 minute. Add 6 cups water, soy sauce, 2 tsp. salt, and a few grinds of pepper. Bring to a boil, stirring occasionally to make sure the rice isn’t sticking to the pot. Reduce to a simmer and cover. Simmer for 10 minutes, then add the broccoli (including any crumbly bits). Cover again and continue cooking until the rice is very soft and has reached a loose porridge consistency, about 10 minutes more. If too soupy, simmer uncovered until thickened, about 5 minutes; if too thick, add additional water, ¼ cup at a time, to reach desired consistency. Season with additional salt to taste.
4. Ladle into bowls and top with reserved mushrooms, sliced scallion greens, sesame seeds, crumbled seaweed sheets, and more black pepper. Serve kimchi on the side.