Kkakdugi & oyster rice porridge

kaktugi oyster rice porridge
kaktugi oyster rice porridge

i am trying to use up all the kkakdugi i made (just finished up all the kimchi already … and ready to make a second batch of both) … btw i used the kimchi recipe is on Maangchi‘s site to make both kimchi and kkakdugi :) this is the second time i made kimchi and i fermented it at room temperature both times XD was kinda scared the first time, but it fermented well, just was a bit too salty the first time around so i watched the fish sauce amount more carefully for this second batch … i put too much fish sauce by accident the first time due to not halving all ingredients properly

here is what is left of my kkakdugi, i put a whole cup of this in my porridge, yummm :)
kaktugi

a nice pretty cup of dry rice :P
rice

Ingredients (serves ~5 people)

  • 1 c of dry rice
  • 1/2 c of try lentils (optional, i just had some left over and decided to dump it in my porridge)
  • 3 cloves of garlic minced
  • 3/4 – 1 c kkakdugi and/or kimchi
  • 3 shitake mushrooms, sliced
  • 6-8 raw oysters
  • 1 bunch of spinach
  • 1 tbs kiri wakame (optional, i just like seaweed)
  • 2 sticks of green onion, diced
  • 1 tsp salt
  • more fish sauce & salt as according to saltiness preference
    • Directions

      1. soak lentils in hot water, preferably 30 min before you start making the porridge, i soaked it right before i started boiling the rice … it worked …. but the lentils soften better if you soak it Earlier
      2. boil rice with a lot of water, around 2 1/2 cups, and keep adding more as needed (you want to make sure the porridge doesn’t end up sticking and burning into your pot)
      3. when the rice is half way to porridge softness (roughly the softness of non-porridge cooked rice) add the lentils
      4. when everything is soft and mushy, add the kkakdugi, mushrooms and garlic, then let it boil for 3 min before adding the oysters and letting it boil for around 5 minutes before adding the spinach in and stirring it for 1 minute
      5. turn off the heat and add the kiri wakame & green onion, stir until the wakame has reconstituted and is soft enough
      6. add fish sauce & or salt accordingly to personal taste

      notes

      • Keep Stirring the porridge while adding stuff!! don’t want it burning!!
      • you can just put fish sauce &/or salt on the table for people to place into their individual portions
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