Savory Beef and Vegetable Porridge
Savory Beef and Vegetable Porridge
How to Make Deliciously Simple Beef and Vegetable Porridge
When someone in the family is sick, porridge was always the go-to meal, but it feels like ages since I last made one from scratch. Nowadays, store-bought congee is so good that unless it’s a serious illness, we tend to buy it. When my child was young, I used to make various porridges as a substitute for rice, and when they got sick, I’d make it again… My mother hasn’t been feeling well lately and hasn’t been eating much for a few days, so I decided to make this beef and vegetable porridge. She doesn’t particularly like outside food, so I made this homemade meal for her. I figured it would be gentle on her stomach and satisfying without being too flavorful, as it’s packed with nutrients.
Porridge Ingredients- 200g ground beef
- 2.5 bowls cooked white rice
- 1 liter anchovy-kelp broth
- 1/2 onion
- 1/3 carrot
- 1/3 zucchini
- 1 Tbsp sesame oil
- 1 Tbsp cooking oil
- 1 Tbsp soy sauce for soup (guk-ganjang)
- Pinch of salt
Beef Seasoning- 1 Tbsp soy sauce
- 1 Tbsp rice wine (mirin)
- 1 Tbsp minced garlic
- 1 tsp Cheongju (rice wine)
- 1 Tbsp soy sauce
- 1 Tbsp rice wine (mirin)
- 1 Tbsp minced garlic
- 1 tsp Cheongju (rice wine)
Cooking Instructions
Step 1
First, it’s important to drain the blood from the ground beef. Wrap the beef with paper towels and press firmly to squeeze out any excess blood. Removing the blood thoroughly will prevent any gamey odor and ensure a clean-tasting porridge.
Step 2
In a bowl, combine the drained ground beef with 1 Tbsp soy sauce, 1 Tbsp rice wine, 1 Tbsp minced garlic, and 1 tsp Cheongju. Gently mix and knead until the seasonings are well incorporated. Let it marinate for about 10 minutes for enhanced flavor.
Step 3
Prepare a deep and rich anchovy-kelp broth. Simmering anchovies and kelp together will add a wonderful umami depth to your porridge. You can also use store-bought broth if preferred.
Step 4
It’s best to keep the vegetable selection simple rather than using too many types. Onions, carrots, and zucchini are great choices because their flavors are mild and won’t overpower the delicate taste of the porridge. Finely mince the vegetables so they cook evenly and are easy to eat.
Step 5
Soaking rice and cooking porridge from scratch can take a long time, and prolonged cooking might make the beef tough. For this beef and vegetable porridge recipe, we’ll use cooked rice to achieve a wonderfully soft and quick result.
Step 6
Now, let’s prepare for sautéing. Preheat a pan and add 1 Tbsp cooking oil mixed with 1 Tbsp sesame oil. Using only sesame oil can cause ingredients to burn easily, so adding an equal amount of cooking oil helps prevent scorching and adds a nice nutty aroma.
Step 7
Add the marinated ground beef to the hot pan and stir-fry quickly over high heat. Use chopsticks or a spatula to break up any clumps and ensure the beef cooks evenly.
Step 8
Once the beef is lightly browned and coated, add the cooked rice to the pan and stir-fry with the beef. It’s important to toast the rice slightly as it mixes with the beef.
Step 9
Use a spatula to press down and mash the rice grains as you stir-fry, helping them break down and create a smoother porridge consistency.
Step 10
When the beef and rice are well combined, pour in about two-thirds of the anchovy-kelp broth. You can add more later if needed to reach your desired consistency. Keep stirring to help the rice grains break down.
Step 11
Simmer the porridge over low heat, stirring constantly to prevent it from sticking to the bottom of the pot, until the rice grains have softened and the porridge has thickened. Patience here is key for a smooth texture.
Step 12
Skim off any foam that rises to the surface for a cleaner taste. Once the foam is removed, add the finely minced vegetables to the porridge and continue to cook.
Step 13
Once the vegetables are tender, season the porridge with soy sauce for soup (guk-ganjang). This will add a lovely color and depth of flavor.
Step 14
Be careful not to add too much soy sauce for soup, as it can darken the porridge; use about 1 to 1.5 Tbsp. Adjust the seasoning with a pinch of salt if needed. It’s best to season porridge slightly on the milder side so the natural flavors of the ingredients shine through and it’s easy on the digestive system.
Step 15
Ladle the finished beef and vegetable porridge into a bowl. Garnish with a sprinkle of toasted sesame seeds for an extra nutty flavor. Enjoy this warm and comforting meal!
