Ingredients with Measurements:
- 1 cup of short-grain rice
- 6 cups of water
- 1/2 cup of dugyeonju (Korean rice wine)
- 1/2 cup of sliced shiitake mushrooms
- 1/2 cup of sliced carrots
- 1/2 cup of sliced zucchini
- 1/2 cup of sliced onions
- 2 cloves of minced garlic
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, bring 6 cups of water to a boil.
3. Add the rice to the pot and stir well. Reduce the heat to low and let the rice cook for 20 minutes, stirring occasionally.
4. While the rice is cooking, prepare the vegetables. Slice the shiitake mushrooms, carrots, zucchini, and onions.
5. In a separate pan, heat up the sesame oil over medium heat. Add the minced garlic and stir for 30 seconds.
6. Add the sliced vegetables to the pan and stir-fry for 5 minutes until they are slightly softened.
7. Add the stir-fried vegetables to the pot of rice and stir well.
8. Add the dugyeonju, soy sauce, salt, and pepper to the pot and stir well.
9. Let the porridge cook for an additional 10 minutes, stirring occasionally.
10. Taste the porridge and adjust the seasoning as needed.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 4g
Carbohydrates: 42g
Protein: 4g
Sodium: 350mg
Substitutions for ingredients:
- Instead of dugyeonju, you can use any other type of rice wine or omit it altogether.
- You can use any type of vegetables you like, such as spinach, kale, or bell peppers.
- Instead of soy sauce, you can use tamari or coconut aminos.
Variations:
- Add cooked chicken or tofu for extra protein.
- Top the porridge with chopped scallions or cilantro for added flavor.
- Use brown rice instead of white rice for a healthier option.
Tips and tricks:
- Stir the porridge occasionally to prevent it from sticking to the bottom of the pot.
- If the porridge is too thick, add more water to thin it out.
- You can make this recipe in a slow cooker by cooking the rice and vegetables on low for 4-6 hours.
Storage instructions:
Store the porridge in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the porridge in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the porridge in individual bowls and garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
Dugyeonju rice porridge pairs well with Korean side dishes such as kimchi, pickled vegetables, and marinated tofu.
Suggested side dishes:
Kimchi, pickled vegetables, marinated tofu
Troubleshooting advice:
- If the porridge is too thick, add more water to thin it out.
- If the porridge is too thin, let it cook for a few more minutes to thicken up.
Food safety advice:
Make sure to cook the porridge to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Dugyeonju rice wine is a traditional Korean rice wine that has been made for centuries. It is made by fermenting rice with nuruk (a type of yeast) and water.
Flavor profiles:
Dugyeonju rice porridge has a savory and slightly sweet flavor with a hint of nuttiness from the sesame oil.
Serving suggestions:
Serve the porridge hot as a comforting and nourishing meal.
Related Categories
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Region: Korean
Taste: Savory, Nutty, Aromatic, Comforting