Aromatic and Nutritious Colt’s Foot (Naengi) Soybean Paste Porridge
#SpringNourishment #NaengiRecipe #FragrantSoybeanPastePorridge #EasyBreakfast #ImmunityBoostingFood #PowerOfSeasonalNaengi #HeartyMeal
Introducing a nutritious and flavorful Colt’s Foot (Naengi) Soybean Paste Porridge, made with the aromatic herbs harvested in their prime spring season. When your stomach feels unsettled or you desire a hearty breakfast, this porridge, crafted from glutinous rice, soybean paste, and fresh Naengi, is an excellent choice. The savory depth of the soybean paste combined with the unique fragrant notes of Naengi creates a dish that is as beneficial as medicinal, providing a deeply satisfying meal. Enjoy a healthy start to your day with this delightful and fortifying breakfast!
Ingredients
- 2 cups glutinous rice (soaked for about 2 hours, then drained)
- 700ml warm broth (anchovy-kelp broth or plain water)
- 2 Tbsp soybean paste
- 2 cups finely chopped and cleaned colt’s foot (Naengi)
- 2 Tbsp sesame oil
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
First, thoroughly wash the glutinous rice under running water and soak it for about 2 hours. After soaking, drain the rice completely using a sieve.
Step 2
Carefully clean and trim the fresh Colt’s Foot (Naengi), removing any dirt or impurities. The roots are particularly nutritious; if they are tough, slice them thinly or chop them very finely for a better texture. Chop the Naengi until you have about 2 cups worth.
Step 3
Heat a pot over medium heat and add 1 tablespoon of sesame oil. Add the drained glutinous rice and stir-fry over low heat for about 2-3 minutes until the rice grains become translucent and release a nutty aroma.
Step 4
Once the glutinous rice is coated with sesame oil, add the 2 tablespoons of soybean paste and the chopped Naengi. Stir well to combine, ensuring the soybean paste is smooth, and continue to stir-fry for another 1-2 minutes until the fragrance of the Naengi intensifies.
Step 5
Pour in the 700ml of warm broth and bring to a boil over high heat. Once it reaches a rolling boil, reduce the heat to medium-low and stir continuously with a spoon to prevent sticking to the bottom of the pot as the porridge thickens. Simmer for approximately 15-20 minutes, or until the rice is fully cooked and the porridge has a smooth consistency.
Step 6
When the porridge has reached your desired consistency, turn off the heat. Ladle the finished Colt’s Foot Soybean Paste Porridge into bowls. Drizzle with the remaining 1 tablespoon of sesame oil and sprinkle generously with toasted sesame seeds for a fragrant and satisfying finish. Enjoy this delightful porridge while it’s warm!
