Ingredients with Measurements:
- 1 cup of short-grain rice
- 8 cups of water
- 1/2 cup of milk
- 1/2 cup of heavy cream
- 1/4 cup of honey
- 1/4 cup of brown sugar
- 1/4 cup of gochujang (Korean chili paste)
- 1/4 cup of soy sauce
- 2 tablespoons of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 teaspoon of salt
- 4 eggs
- 4 green onions, thinly sliced
- 1/4 cup of toasted sesame seeds
Special equipment needed:
- Large pot
- Blender or immersion blender
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and transfer to a large pot with 8 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
2. In a blender or using an immersion blender, blend the rice and water until smooth.
3. Return the rice mixture to the pot and add the milk, heavy cream, honey, brown sugar, gochujang, soy sauce, sesame oil, garlic, ginger, and salt. Stir to combine and bring to a simmer over medium heat.
4. Crack the eggs into the soup and stir gently to break up the yolks. Cook for 5-7 minutes, or until the eggs are set.
5. Ladle the soup into bowls and garnish with sliced green onions and toasted sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
5. Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 449
Fat: 19g
Carbohydrates: 60g
Protein: 11g
Sodium: 1,800mg
Sugar: 28g
Substitutions for ingredients:
- Short-grain rice can be substituted with medium-grain rice.
- Heavy cream can be substituted with half-and-half or whole milk.
- Gochujang can be substituted with sriracha or another chili paste.
- Soy sauce can be substituted with tamari or coconut aminos.
- Green onions can be substituted with chives or scallions.
Variations:
- Add cooked shredded chicken or tofu for extra protein.
- Use vegetable broth instead of water for a vegetarian version.
- Add sliced mushrooms or diced carrots for extra texture and flavor.
- Use maple syrup instead of honey for a different sweetness level.
Tips and tricks:
- Be sure to stir the rice occasionally while simmering to prevent it from sticking to the bottom of the pot.
- Adjust the amount of gochujang to your desired level of spiciness.
- For a smoother soup, blend the rice mixture in batches and strain through a fine-mesh sieve before adding the remaining ingredients.
- Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden brown.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with sliced green onions and toasted sesame seeds.
Garnishes:
Sliced green onions and toasted sesame seeds.
Pairings:
Serve with steamed rice and a side of kimchi for a complete Korean meal.
Suggested side dishes:
Steamed rice and kimchi.
Troubleshooting advice:
- If the soup is too thick, add more water or milk to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the eggs until they are set to prevent any risk of foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Tarakjuk is a traditional Korean rice porridge that is often served as a breakfast or dessert dish. This spicy version adds gochujang and other seasonings for a savory twist on the classic recipe.
Flavor profiles:
This soup is sweet, spicy, and savory, with a creamy and comforting texture.
Serving suggestions:
Serve this soup as a main dish for lunch or dinner, or as a hearty breakfast or dessert.
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Region: Korean