Korean Temple Food Week
Recipes

Main Dishes

Porridge

Boiling

Kimchi Porridge with Vegetables

Ingredients

· 1C Rice

· 100g Ripened Kimchi

· 50g Bean Sprouts

· ½C Hulled Millet

· 3 Shiitake Mushrooms

· 1T Fine Red Chili Powder

· 1T Traditional Soy Sauce

· Sea Salt

Directions

1

Wash the rice and sock in water.

2

Wash the hulled millet and remove foreign substances.

3

Wash the ripened kimchi to remove all seasonings and cut into bite sizes.

4

Wash the bean sprouts and remove the roots.

5

Wash the shiitake mushrooms and remove stems. Cut sparsely.

6

Boil 4C water in a pot. Put the prepared rice and hulled millet into the pot and boil.

7

When boiling again, put the prepared ripened kimchi and shiitake mushrooms and boil until the rice soaks up water and is fully cooked.

8

Season the porridge with the soy sauce, sea salt and, to your liking, red chili powder.

See more Korean Temple Food

line

prev

next