Aromatic Seaweed Porridge (Maesaengi Juk) with Deep Flavor from Toasted Rice
Aromatic Seaweed Porridge (Maesaengi Juk) with Deep Flavor from Toasted Rice
Simple Maesaengi Juk Made with Dried Seaweed Blocks: A Recipe with Enhanced Richness by Toasting the Rice
Did you know that porridge tastes significantly better when the rice is toasted before simmering? This recipe uses convenient dried seaweed blocks, but also elevates the flavor by carefully toasting the rice, creating a uniquely rich and savory porridge. We’ve added extra depth with leftover vegetables like zucchini, onion, and carrot, along with the umami boost from dried shrimp and kelp. Enjoy this incredibly comforting bowl of porridge that’s hard to resist. The fragrant essence of the sea, captured in the soft maesaengi (seaweed), blends beautifully to create a gentle and satisfying meal.
Porridge Ingredients- 1.5 cups rice (Korean short-grain, like Chamdream recommended)
- 9 cups water (or rice water)
- 2 blocks (2.5g each) dried maesaengi (seaweed)
- 3 Tbsp dried shrimp (baby shrimp)
- 5 sheets (4x4cm) dried kelp
- 1/3 zucchini
- 1/4 onion
- 1/4 carrot
Seasoning (measured by tablespoon)- 2 Tbsp sesame oil
- 1 Tbsp fish sauce (or tuna extract)
- 1 Tbsp soy sauce (Korean soup soy sauce)
- Salt (to taste)
- Pepper (to taste)
- Toasted sesame seeds (for garnish, to taste)
- 2 Tbsp sesame oil
- 1 Tbsp fish sauce (or tuna extract)
- 1 Tbsp soy sauce (Korean soup soy sauce)
- Salt (to taste)
- Pepper (to taste)
- Toasted sesame seeds (for garnish, to taste)
Cooking Instructions
Step 1
The first step to a delicious porridge! We’re using Chamdream rice, known for its distinct rice aroma and plump grains. This variety holds its texture well when cooked into porridge, making it perfect for this dish.
Step 2
Rinse 1.5 cups of rice thoroughly, then soak it in water for at least 1 hour. Soaking the rice significantly reduces cooking time and helps the grains break down more smoothly for a creamier porridge. After soaking, drain the rice well using a sieve.
Step 3
While maesaengi alone makes a wonderful porridge, feel free to add any leftover vegetables you have in your fridge for extra nutrition and texture. Zucchini, onion, and carrot are great options, but any vegetables you have on hand will work beautifully to make the porridge more vibrant.
Step 4
Finely mince the prepared zucchini, onion, and carrot. Chopping them very small ensures they blend seamlessly with the soft texture of the porridge.
Step 5
Here’s a key ingredient: 2 blocks of dried maesaengi. These blocks are incredibly convenient as they require no preparation or washing – just add them directly to your dish! They’re perfect for quick and easy meals.
Step 6
To add a rich, savory depth to the porridge, prepare 3 tablespoons of dried baby shrimp (bap saeu). If you don’t have baby shrimp, you can grind dried shrimp into a powder. If neither is available or you prefer to skip this step, that’s fine too. However, adding baby shrimp truly enhances the porridge’s flavor.
Step 7
Heat 2 tablespoons of sesame oil in a pot over medium-low heat. Add the drained rice and toast it, stirring constantly with a spatula for about 5 minutes, until the grains are lightly golden and fragrant. Toasting the rice removes excess moisture and develops a nutty flavor, which greatly deepens the porridge’s taste.
Step 8
Once the rice is toasted, add the 3 tablespoons of dried baby shrimp and continue toasting for another 2 minutes. The shrimp will release their savory aroma, further enriching the porridge.
Step 9
When the rice and shrimp are nicely toasted and aromatic, pour in 9 cups of water and add the 5 sheets of dried kelp. Turn the heat to high and bring to a boil. Have the kelp ready to be removed once the porridge starts boiling. The ideal rice-to-water ratio is typically 1:6, but this can be adjusted based on the rice type and soaking time. This ratio ensures a perfect consistency – not too watery, not too thick.
Step 10
Once the porridge comes to a boil, remove the kelp. Tilt the pot lid slightly to prevent boiling over. Reduce the heat to medium and let it simmer gently for about 20 minutes, allowing the rice grains to soften and break down beautifully. Tilting the lid allows steam to escape, helping to achieve the right consistency.
Step 11
After 20 minutes, when the rice grains have softened and started to break apart, add the minced zucchini, onion, and carrot. Stir in 1 tablespoon of fish sauce and 1 tablespoon of soy sauce, and simmer for another 3 minutes until the vegetables are tender. It’s best to season with salt at the end to achieve the perfect flavor balance.
Step 12
While the vegetables are cooking, prepare the maesaengi. In a small bowl, combine 1 cup of water with the 2 dried maesaengi blocks. Stir gently until the seaweed dissolves into the water, creating a liquid form.
Step 13
The maesaengi will quickly dissolve into a thick, dark green liquid resembling a smooth paste. It’s crucial to dissolve the dried maesaengi in water *before* adding it to the hot porridge. Adding it directly can cause clumps. Pre-dissolving ensures it integrates smoothly, maintaining the porridge’s velvety texture. This step is key to achieving the perfect consistency.
Step 14
Now, pour the dissolved maesaengi mixture into the pot. Simmer for just 1 more minute, and your delicious maesaengi porridge is ready! Cooking maesaengi for too long can diminish its fresh aroma and vibrant color, so adding it at the very end and simmering briefly is the best way to preserve its qualities.
Step 15
Finally, taste the porridge and adjust the seasoning with salt as needed. For an extra touch, add a pinch of pepper, a drizzle of sesame oil for added richness, and a sprinkle of toasted sesame seeds for garnish.
Step 16
The perfectly softened rice grains offer a wonderfully comforting texture, and the toasty rice aroma is truly delicious. The depth of flavor from toasting the rice makes this porridge stand out from ordinary versions.
Step 17
The addition of dried shrimp provides a subtle umami flavor, meaning you don’t need much salt to make it taste great – making it a healthier option! If you don’t have baby shrimp, even adding a small piece of kelp during the cooking process can contribute to a cleaner, deeper broth.
Step 18
Enjoy this vibrant green bowl of maesaengi porridge, infused with the fresh scent of the sea, for a comforting and satisfying meal that will leave you feeling great. Bon appétit!
