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Soybean Sprout Kimchi Porridge

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 60 Min
  • 3 Porções
  • $5

INGREDIENTES

  • Main Ingredients

    • 🍚 2 cups cooked rice
    • 🥬 2 handfuls chopped kimchi
    • 🌱 2 handfuls soybean sprouts
    • 🦐 A small amount of salted shrimp
    • 🧅 A small amount of chopped green onion

  • Stock Ingredients

    • 1 sheet kombu (5cm x 5cm)
    • 🐟 10 dried anchovies

PASSOS

1

Chop the kimchi and soybean sprouts into small pieces.

2

In a pot, add water and the stock ingredients (kombu and anchovies). Bring to a boil over high heat.

3

Once boiling, reduce to medium-low heat and simmer for 10-15 minutes. Remove the stock ingredients.

4

Add the chopped kimchi to the stock and boil over high heat for about 10 minutes.

5

Add the cooked rice to the pot and continue boiling over high heat. Once boiling, reduce to medium-low heat and simmer for 15-20 minutes until the rice softens.

6

Add the soybean sprouts and simmer for another 10 minutes with the lid open.

7

Serve in bowls and garnish with chopped green onion and a small amount of salted shrimp. Optionally, drizzle with sesame oil.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 8g
    Proteína
  • 45g
    Carboidratos
  • 3g
    Gorduras

💡 Dicas

Use fresh kimchi for a more vibrant flavor.If you prefer a spicier taste, add some gochugaru (Korean chili flakes).This dish is great for using leftover rice.Serve with a side of pickled radish for added crunch.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.