Korean Porridge

Porridge is to my dad what chicken noodle soup is to many—the ultimate bowl of comfort for sick days and chilly weather. I love porridge because it’s such a simple dish that is made in so many different ways (flavours vary not only by country but also by region) and it’s relatively cheap to make. Not only that, it’s the dish I make whenever I have leftover rice on hand. This Korean-style porridge features veggies, some toasted sesame oil for flavour, and a fermented soybean paste (doenjang), which is like a cousin to miso paste.

Makes 6 to 8 servings

Ingredients

• 2 teaspoons neutral oil
• 1/2 small zucchini, finely diced
• 1/4 white onion, finely diced
• 1/2 large carrot, peeled and finely diced
• 1 cup cooked short-grain white rice
• 3 cups vegetable broth
• 2 teaspoons tamari, plus more to taste
• 1/2 teaspoon coconut sugar
• 1 tablespoon doenjang (Korean fermented soybean paste), optional
• Kosher salt, to taste
• 1 teaspoon toasted sesame oil
• Ground white pepper, to taste
• Roasted seasoned seaweed, for garnish
• Thinly sliced scallions, for garnish

Method

1. Heat the oil in a medium saucepan over medium heat. Add the zucchini, onion, and carrot and cook, stirring, for 2 to 3 minutes, until fragrant. Add the rice and cook, stirring, for another 2 minutes or so, just to toast.
2. Add the broth and bring the mixture to a boil, then lower the heat to a simmer. Cook the porridge down, stirring often, for 15 to 30 minutes, until the texture is to your liking and the rice has softened.
3. Stir in the tamari, coconut sugar, and doenjang, if using. Season with salt, toasted sesame oil, and white pepper and garnish with roasted seaweed and scallions.

By Remy Park at veggiekins