Ingredients with Measurements:
- 1 cup of short-grain rice
- 6 cups of water
- 1 tablespoon of sesame oil
- 1 tablespoon of soy sauce
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 eggs
- 2 green onions, thinly sliced
- 1 tablespoon of toasted sesame seeds
Special equipment needed:
- Rice cooker or pot
- Mixing bowl
- Whisk
- Ladle
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and transfer it to a rice cooker or pot.
2. Add 6 cups of water to the rice and cook it according to the rice cooker or pot instructions.
3. While the rice is cooking, whisk together the sesame oil, soy sauce, minced garlic, minced ginger, salt, and black pepper in a mixing bowl.
4. Crack the eggs into the mixing bowl and whisk them together with the seasoning mixture.
5. Once the rice is cooked, open the lid of the rice cooker or pot and pour the egg mixture into the rice. Mix well with a ladle.
6. Turn the heat to low and let the porridge simmer for 5-10 minutes until the eggs are cooked and the porridge has thickened.
7. Serve the porridge hot, garnished with sliced green onions and toasted sesame seeds.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Cooking temperature: Medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 260 kcal
- Fat: 7 g
- Carbohydrates: 42 g
- Protein: 8 g
- Fiber: 1 g
- Sugar: 0 g
- Sodium: 590 mg
Substitutions for ingredients:
- Short-grain rice can be substituted with medium-grain rice or sushi rice.
- Sesame oil can be substituted with vegetable oil or canola oil.
- Soy sauce can be substituted with tamari or liquid aminos.
- Green onions can be substituted with chives or scallions.
- Toasted sesame seeds can be substituted with chopped peanuts or cashews.
Variations:
- Add cooked shredded chicken or beef to the porridge for a protein boost.
- Add chopped vegetables such as carrots, mushrooms, or spinach for extra nutrition.
- Use vegetable broth instead of water for a vegetarian version of the porridge.
Tips and tricks:
- Rinse the rice well before cooking to remove excess starch and prevent the porridge from becoming too thick.
- Whisk the egg mixture well to ensure that the seasoning is evenly distributed.
- Stir the porridge occasionally while it is simmering to prevent it from sticking to the bottom of the pot.
Storage instructions:
- Store any leftover porridge in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the porridge in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the porridge in individual bowls, garnished with sliced green onions and toasted sesame seeds.
Garnishes:
- Sliced green onions and toasted sesame seeds
Pairings:
- Serve the porridge with a side of kimchi or pickled vegetables for a traditional Korean breakfast.
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed vegetables
Troubleshooting advice:
- If the porridge is too thick, add more water or broth to thin it out.
- If the porridge is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the porridge until the eggs are fully cooked to prevent the risk of foodborne illness.
Food history:
- Janggukjuk is a traditional Korean porridge made with rice and various seasonings. It is often served as a breakfast dish or as a light meal.
Flavor profiles:
- Savory, slightly salty, and nutty from the sesame oil and sesame seeds.
Serving suggestions:
- Serve the porridge hot for a comforting and nourishing meal.
Related Categories
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Region: Korean
Taste: Savory, Nutty, Creamy, Comforting