Jjimjilbang-Style Korean Rice Porridge (Korea/Comforting Soup)

A traditional Korean rice porridge made with beef broth, ginger, garlic, and gochujang, served with various toppings such as green onions, sesame oil, and a soft-boiled egg.

Ingredients

Broth

• 4 cups Beef broth
• 2 cups Water
• 2 inches Ginger, sliced
• 3 cloves Garlic, minced
• 1 tablespoon Gochujang (Korean chili paste)
• 1 teaspoon Ground black pepper

Toppings

• 1/4 cup Green onions, thinly sliced
• 2 tablespoons Sesame oil
• 2 soft-boiled eggs
• 1/4 cup Shredded kimchi
• 1/4 cup Sliced cucumber
• 1/4 cup Diced carrots
• Salt and black pepper to taste

Rice

• 2 cups Short-grain rice (Korean rice or Japanese mochigome)

Jjimjilbang-Style Korean Rice Porridge Sauce (if applicable)

Mix the following:

• 2 tablespoons Gochujang (Korean chili paste)
• 1 tablespoon Soy sauce
• 1 tablespoon Brown sugar

Recipe Steps

1. Prepare Broth

In a large pot, combine beef broth, water, ginger, garlic, and gochujang. Bring to a boil over high heat, then reduce the heat to low and simmer for at least 30 minutes.

2. Cook Rice

Rinse short-grain rice in a fine-mesh strainer until the water runs clear. Drain well and cook according to package instructions or by simmering in a pot with an equal amount of water for about 20-25 minutes, or until cooked.

3. Prepare Toppings

Cook green onions, sesame oil, and diced carrots in a pan over low heat until softened. Meanwhile, boil eggs for 6-7 minutes or until the yolks are slightly runny.

4. Assemble Porridge

Divide cooked rice into individual bowls. Ladle hot broth over the rice, followed by toppings such as green onions, sesame oil, soft-boiled egg, shredded kimchi, and diced carrots. Season with salt and black pepper to taste.

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Optional: Jjimjilbang-Style Rice Porridge Variation

Add a teaspoon of grated ginger and 1

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Generated time: 2026-03-09 19:41:46