Name: Vegetable and Miso Porridge (Kongnamul Sigeumchi Doenjangjook)
Yield: Serves 6
Cuisine: Korean
Ingredients: ½ tablespoon Korean red pepper paste; 2 tablespoons miso; 5 oz (150 g) soybean sprouts; ¾ cup (150 g) short-grain white rice; 6 cups (1.5 liters) Beef Stock; Fine-grain sea salt or kosher salt; ½ lb (250 g) spinach

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Salty undertones of miso and spice from red pepper paste mingle in a beef broth that is the base for this porridge of rice, soybean sprouts and spinach.

Ingredients

¾ cup (150 g) short-grain white rice
6 cups (1.5

Method

In a large bowl, add the rice and fill with cold running water. With your hand, swish the rice around and drain the cloudy water. Repeat this step several more times until the water runs clear. Cover the rice with water and soak for 2 hours. Drain the rice in a sieve and set aside for 15 minutes.

In a large pot, combine the Beef Stock, miso, red pepper paste, spinach, soybean sprouts an