Comforting Mallow Soybean Paste Porridge: A Savory and Simple Recipe
Comforting Mallow Soybean Paste Porridge: A Savory and Simple Recipe
#SumineBanchan #MallowPorridge #EasyCooking #SavoryPorridge #DigestibleFood
Make a soothing and easily digestible Mallow Soybean Paste Porridge at home with this simple recipe. You don’t need glutinous rice; regular rice works perfectly to achieve a delicious result. We’ve prepared the mallow by tearing it into manageable pieces, reducing its slight bitterness and enhancing its savory notes to complement the porridge. This dish is ideal for busy mornings or when you need a gentle meal, as it’s quick to prepare without needing a separate broth, thanks to the flavorful Saempyo Soybean Paste seasoning. Enjoy a satisfying and healthy meal with this warm, soft, and comforting mallow porridge, just like freshly made rice.
Main Ingredients- 3 cups soaked rice (white rice)
- 1 bag prepared mallow (approx. 200-250g)
- 2 Tbsp Saempyo Soybean Paste Seasoning
- 2 eggs
- 4 cups rice water
- 2 cups water
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the rice. Wash 3 cups of white rice thoroughly until the water runs clear. Place the washed rice in a bowl, add plenty of water, and let it soak for at least 30 minutes until well-plumped. Reserve the rice water; it adds a lovely savory depth to the porridge and helps soften the rice grains for the perfect consistency.
Step 2
Rinse the mallow leaves under running water. Remove any tough stems or fibrous parts, focusing on the tender leaves. Gently rub the mallow leaves with your hands and tear them lengthwise along their natural grain. This tearing process helps to reduce any potential bitterness and softens the texture, making it blend beautifully into the porridge.
Step 3
The simplicity of the ingredients is key to this recipe. You can achieve a rich flavor with just Saempyo Soybean Paste Seasoning, eliminating the need for a complex broth. Add the prepared mallow and eggs, and your delicious Mallow Soybean Paste Porridge is ready. The seasoning itself is already well-seasoned and full of umami, making it easy to create a flavorful dish without extra steps.
Step 4
Drain the soaked rice completely using a sieve. Place the drained rice in a pot and stir-fry it over low heat for 1-2 minutes without any oil. Stir-frying until the rice grains become slightly translucent helps prevent clumping and allows them to cook evenly in the porridge. Be careful not to burn the rice; the goal is just to lightly toast it for better texture.
Step 5
Add the 4 cups of reserved rice water to the pot with the lightly stir-fried rice. Stir well to ensure the rice water is absorbed by the rice grains.
Step 6
Reduce the heat to medium-low and gently simmer the rice with the rice water. It’s crucial to stir frequently to prevent the rice from sticking to the bottom of the pot. The rice will gradually soften and begin to break down, forming the base of the porridge.
Step 7
As the rice continues to swell and the porridge starts to thicken, add the torn mallow leaves. Stir again to incorporate the mallow evenly with the rice.
Step 8
Now, stir in 2 tablespoons of Saempyo Soybean Paste Seasoning. Continue stirring as the porridge thickens, ensuring it doesn’t stick to the bottom. The seasoning provides sufficient flavor, so no extra salt or seasonings are needed. If using traditional soybean paste, it’s advisable to use a broth or a soup stock bag for a deeper flavor.
Step 9
As the porridge boils and thickens further from the swelling rice grains, add the remaining 2 cups of water to adjust the consistency to your liking. Lower the heat to low and simmer gently until the rice grains are fully broken down and the porridge has a sticky, creamy texture. Once the porridge has reached your desired consistency and most of the liquid has been absorbed, drizzle the 2 beaten eggs evenly over the surface in a circular motion. Immediately stir gently to disperse the egg throughout the porridge without letting it clump.
Step 10
Once the egg is cooked and smoothly incorporated into the porridge, turn off the heat. Finish by adding 1 teaspoon of sesame oil and 1 teaspoon of toasted sesame seeds for extra aroma and flavor. Stir well one last time.
Step 11
Here it is – the ‘Sumine Banchan’ style Mallow Soybean Paste Porridge, quickly and easily made with Saempyo Soybean Paste Seasoning, without needing any broth! The addition of egg makes it even more savory and creamy. Enjoy this warm, comforting, and nourishing bowl of mallow porridge that will soothe your stomach and provide a satisfying meal!
