Asian > Korean > Rice

Rice Porridge with Dried Pollack Recipe

Ingredients with Measurements:
- 1 cup of short-grain rice
- 5 cups of water
- 1/2 cup of dried pollack
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cloves of garlic, minced
- 2 green onions, thinly sliced
- 1 tablespoon of toasted sesame seeds

Special equipment needed:
- Rice cooker or pot with lid
- Medium-sized saucepan
- Wooden spoon or spatula

Step-by-step instructions:

1. Rinse the rice in cold water until the water runs clear. Drain the rice and place it in the rice cooker or pot with 5 cups of water. Cook the rice according to the manufacturer's instructions or until the rice is fully cooked and the water has been absorbed.

2. While the rice is cooking, soak the dried pollack in cold water for 10 minutes to rehydrate it. Drain the water and shred the pollack into small pieces.

3. In a medium-sized saucepan, heat the sesame oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

4. Add the shredded pollack to the saucepan and stir-fry for 2-3 minutes until lightly browned.

5. Add the cooked rice to the saucepan with the pollack. Stir in the soy sauce, salt, and black pepper.

6. Add 1 cup of water to the saucepan and stir well. Bring the mixture to a boil over medium-high heat, stirring occasionally.

7. Reduce the heat to low and simmer the porridge for 10-15 minutes, stirring occasionally, until the porridge has thickened and the flavors have melded together.

8. Serve the porridge hot, garnished with sliced green onions and toasted sesame seeds.


- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 250
- Fat: 5g
- Carbohydrates: 45g
- Protein: 10g
- Fiber: 2g
- Sodium: 400mg

Substitutions for ingredients:
- Short-grain rice can be substituted with medium-grain rice or sushi rice.
- Dried pollack can be substituted with dried cod or dried anchovies.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sesame oil can be substituted with vegetable oil or canola oil.
- Green onions can be substituted with chives or scallions.

Variations:
- Add diced carrots or mushrooms to the porridge for extra flavor and nutrition.
- Use chicken or beef broth instead of water for a richer flavor.
- Top the porridge with a fried egg or sliced avocado for added protein and healthy fats.

Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent the porridge from becoming too sticky.
- Soak the dried pollack in cold water to rehydrate it and remove any excess saltiness.
- Stir the porridge occasionally while simmering to prevent it from sticking to the bottom of the saucepan.

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 saucepan over low 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:
- Kimchi or other pickled vegetables
- Steamed vegetables such as broccoli or bok choy
- Grilled or roasted meat such as chicken or beef

Suggested side dishes:
- Steamed rice
- Miso soup
- Seaweed salad

Troubleshooting advice:
- If the porridge is too thick, add more water or broth to thin it out.
- If the porridge is too thin, simmer it for a few more minutes to thicken it up.

Food safety advice:
- Make sure to cook the rice and pollack thoroughly to prevent any foodborne illnesses.

Food history:
- Rice porridge, also known as congee, is a popular dish in many Asian countries, including Korea, China, and Japan. It is often served as a breakfast or comfort food.

Flavor profiles:
- This rice porridge with dried pollack has a savory and slightly salty flavor, with hints of garlic and sesame oil.

Serving suggestions:
- Serve the porridge hot as a main dish or side dish.

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Region: Korean

Taste: Savory, Salty, Umami, Fishy