Nourishing Shrimp and Vegetable Porridge Recipe
Nourishing Shrimp and Vegetable Porridge Recipe
How to Make Shrimp and Vegetable Porridge >> Using Cooking Essence Yeondu Woori Kong
Feeling sluggish and low on energy lately, perhaps due to the warmer weather or frequent colds? To boost my vitality, I decided to make this nourishing shrimp and vegetable porridge. It’s packed with nutrients from fresh shrimp and a colorful array of vegetables, making it a perfect meal for recovery or simply a comforting dish. We’re using ‘Yeondu Woori Kong’ Cooking Essence for an extra layer of savory depth. Enjoy this delicious and hearty porridge!
Ingredients- 1 cup Rice (approx. 180g)
- 45g Shrimp (with shells and heads)
- 50g Zucchini (or yellow squash)
- 25g Carrot
- 3 Dried Shiitake Mushrooms
- 3 sheets Dried Kombu (Kelp)
- 1 Tbsp Sesame Oil
- 20 Shrimp Shells
- 2 Tbsp Cooking Essence Yeondu Woori Kong
- Black Sesame Seeds (for garnish)
- 1 slice Cheddar Cheese (for garnish)
Cooking Instructions
Step 1
First, let’s make a flavorful shrimp broth. In a pot, combine 1.5 liters of water with 3 sheets of kombu, 3 dried shiitake mushrooms, and about 20 shrimp shells. Bring it to a boil over high heat, then reduce to medium heat and simmer for 20 minutes to extract a rich broth.
Step 2
Rinse 1 cup of rice thoroughly and soak it in cold water for about 30 minutes. Soaking the rice beforehand will result in a smoother and tastier porridge.
Step 3
Prepare the shrimp: remove the heads and shells. Set aside 2 shrimp for garnish and finely mince the rest. Briefly blanching the shrimp in hot water will give them a vibrant color.
Step 4
Peel the zucchini (avoiding the seedy core) and dice it finely. Dice the carrot finely as well. Mincing the vegetables ensures they cook down nicely with the rice.
Step 5
The remaining part of the zucchini will be added to the porridge later to cook. (This step clarifies that leftover zucchini pieces are for cooking in the porridge).
Step 6
After simmering for 20 minutes, the broth made from shrimp shells, shiitake mushrooms, and kombu is wonderfully rich and aromatic.
Step 7
Strain the shrimp broth through a fine-mesh sieve to obtain a clear liquid. Discard the solids for a clean, pure broth.
Step 8
In a clean pot, add the soaked rice and 1 tablespoon of sesame oil. Stir-fry over medium-low heat until the rice grains become slightly translucent. Toasting the rice adds a nutty flavor and helps prevent the porridge from becoming too mushy.
Step 9
Pour 5 cups of the prepared shrimp broth into the pot with the toasted rice. If the broth isn’t enough, you can add more water.
Step 10
Bring the porridge to a boil over high heat, then reduce to medium-low and stir constantly to prevent sticking. Keep stirring as the rice cooks to ensure a creamy consistency.
Step 11
Once the porridge starts to bubble, add the diced carrots first. Carrots take a little longer to cook than zucchini and hold their shape better, so adding them early is recommended. Using a deep pot will help prevent the porridge from boiling over. Lower the heat to low, cover the pot, and let it simmer for about 5 more minutes.
Step 12
After 5 minutes, lift the lid. Now, add all the minced shrimp
Step 13
and the diced zucchini. Stir well and continue to cook the shrimp and vegetable porridge until everything is tender and creamy. The key is to cook until the rice grains have broken down completely.
Step 14
Season the porridge with 2 tablespoons of Yeondu Woori Kong Cooking Essence. This essence adds a deep, clean umami flavor that enhances the overall taste of the porridge.
Step 15
After seasoning, simmer for a short while longer to let the flavors meld, then turn off the heat. Be careful not to overcook, or the porridge may become too thick.
Step 16
Ladle the thick shrimp and vegetable porridge into serving bowls. If you prefer a thinner consistency, simply add another cup of shrimp broth or water and simmer until you reach your desired thickness. Garnish the porridge with the pre-cooked shrimp.
Step 17
Finally, place a slice of cheddar cheese on top of the porridge. Arrange one of the reserved shrimp on the cheese. Sprinkle with black sesame seeds for a beautiful presentation.
Step 18
Pop the finished shrimp and vegetable porridge into the microwave for 1 minute, and voilà – a warm, delicious, and visually appealing dish is ready! (Microwaving is optional; it’s a quick way to reheat if desired.)
