Mom’s Secret Recipe: Spinach and Tuna Porridge
Mom’s Secret Recipe: Spinach and Tuna Porridge
Smooth and Texturally Delightful Spinach Tuna Porridge
I often make porridge when my daughter doesn’t have much of an appetite in the morning. A soft porridge is easy to digest and provides well-balanced nutrition. The spinach in this porridge is rich in iron, which is great for health, but it also enhances the texture and flavor of the porridge, making it truly delicious. Enjoy this comforting and nutritious meal, reminiscent of your mother’s cooking.
Porridge Ingredients- 100ml rice (about 1/2 cup)
- 100ml glutinous rice (about 1/2 cup)
- 1 can tuna (about 150g)
- 4 bunches fresh spinach
- 1/4 onion
- A small amount of carrot
- A small amount of zucchini
- Shredded seaweed (for garnish)
- 1000ml water (about 5 cups)
Seasoning- 2 Tbsp sesame oil
- 2 Tbsp soup soy sauce (guk-ganjang)
- A small amount of toasted sesame seeds (for garnish)
- 2 Tbsp sesame oil
- 2 Tbsp soup soy sauce (guk-ganjang)
- A small amount of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, mix equal parts of regular rice and glutinous rice. Rinse the rice and then soak it in water for at least 30 minutes. This step is crucial for achieving a soft and creamy porridge texture as the rice grains will soften and expand. Soaking the rice while you prepare the vegetables will save you time.
Step 2
Wash the spinach thoroughly, trim the roots, and cut into 4 pieces. For the canned tuna, use the lid to press down and drain out as much liquid as possible. Finely mince the onion, zucchini, and carrot for easy eating, especially for children. If you prefer a bit more texture, you can chop them slightly larger.
Step 3
Once the rice has soaked for over 30 minutes, drain it well using a sieve. Ensure all excess water is removed, as this will help prevent the rice from clumping together when sautéed.
Step 4
In a deep pot, add 2 tablespoons of sesame oil. Add the drained rice and sauté over medium heat for about 5 minutes until the rice grains become slightly translucent. Sautéing the rice adds a nutty flavor and helps the porridge become creamy rather than mushy.
Step 5
After sautéing the rice, add the minced onion, carrot, and zucchini (excluding the spinach). Sauté briefly with the rice until the vegetables begin to soften slightly. Be careful not to overcook them at this stage, as they will continue to cook in the porridge.
Step 6
Pour in 1000ml (about 5 cups) of water and bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer gently. Stir occasionally with a spoon or spatula to prevent the porridge from sticking to the bottom of the pot.
Step 7
When the rice grains have softened and the porridge has started to thicken, add the prepared tuna and stir well to combine.
Step 8
Finally, add the spinach and mix everything together. I added the spinach towards the end to retain some of its crispness. However, if you prefer a softer texture, you can add the spinach along with the tuna when there is still some liquid remaining in the pot. Adjust the timing of when you add the spinach according to your preference.
Step 9
Cover the pot and continue to cook over low heat until the spinach is tender. Season with 2 tablespoons of soup soy sauce (guk-ganjang) and mix well. Your delicious spinach and tuna porridge is ready! Serve warm, garnished with shredded seaweed and toasted sesame seeds.
