Hearty and Soothing Dried Pollack and Rice Crust Porridge
Ready in 5 Minutes: Dried Pollack and Rice Crust Porridge, Easier Than Instant Ramen!
For those rushing out the door in the morning and struggling to make a meal, this Dried Pollack and Rice Crust Porridge will fill your stomach. Pre-prepared ingredients make it simpler than instant ramen! Enjoy a warm and comforting start to your day.
Main Ingredients
- Ground Dried Pollack 200mL (approx. 2 handfuls)
- Ground Rice Crust (Nurungji) 2 Tbsp
- Perilla Oil 1 Tbsp
- Salt 1 tsp (adjust to taste)
- Water 300mL
Cooking Instructions
Step 1
Prepare a blender. Add the ground dried pollack and ground rice crust. Pulse a few times – just enough to break them down. The dried pollack will become fluffy like lint, and the rice crust will turn into a powder-like consistency. Avoid over-processing; a slight texture is desirable.
Step 2
In a pot, combine 300mL of water with a handful of the prepared ground dried pollack and 2 tablespoons of ground rice crust. Add 1 tablespoon of perilla oil for a nutty aroma and 1 teaspoon of salt to season (adjust salt to your preference).
Step 3
Start heating over medium heat. Due to the nature of the brass pot (as used in the original recipe), it heats up quickly. Simmer for another 2-3 minutes after it begins to boil, until it reaches a thick, porridge-like consistency. Let it cool slightly, then enjoy spoonfuls of this warm, comforting porridge. (Note: The water amount was adjusted from an initial 500mL to 300mL, resulting in a thicker, more desirable porridge texture.)
