Korean Beef and Vegetable Porridge

Korean Beef and Vegetable Porridge (Sogogi Yachaejuk) is definitely one of my all-time favorite winter foods. If you’re craving something warm, cozy, and comforting—especially when you’re not feeling well, please give this a try. If you do, you will find yourself coming back to this dish every winter.

Beef and Vegetable Porridge (4 servings)

Ingredients:

• 1 cup (standard measuring cup) uncooked short-grain white rice
• 1/2 yellow onion
• 1/2 cup zucchini
• 1/2 cup carrot
• 1-2 shiitake mushrooms (or other types of mushrooms)
• 2-3 green onions, divided
• 1 tbsp toasted sesame oil, plus more to serve
• 1/2 lb (225g) ground beef
• Kosher salt and pepper, to taste
• 7 cups (1,680ml) water
• 1 tbsp Korean beef stock powder (dasida) (or salt, soy sauce, chicken bouillon powder, fish sauce)
• Generous pinch of crushed toasted sesame seeds (optional), to serve
• Seasoned seaweed (gim) (optional), to serve

Instructions:

PREP INGREDIENTS

1. Prepare the rice: Wash the rice to remove any dust or debris. Drain and repeat two or three times. Soak the rice in cold water for at least 30 minutes.

2. Chop the vegetables: Finely dice half an onion, zucchini (about 1/2 cup), carrot (about 1/2 cup), and mushrooms. Thinly slice the green onions, separating the whites and greens.

MAKE BEEF AND VEGETABLE PORRIDGE

1. In a large pot, heat the sesame oil over medium-high heat. Once it gets nice and hot, add the ground beef, season with salt and pepper, and sauté for 1 minute or until no longer pink.

2. Add the onion, zucchini, carrot, mushrooms, and white parts of the green onions. Sauté for 2 to 3 minutes or until the onion starts to turn translucent.

3. Add the drained rice and stir for 1 minute or until the rice starts to look slightly translucent. (This step helps each grain soak up all that amazing aroma and flavor.)

4. Add the water and bring it to a boil. Reduce the heat to medium and give it a good stir. Partially cover the pot with a lid and simmer for 10 minutes, stirring occasionally to prevent sticking.

5. Stir well and scrape the bottom of the pot to make sure nothing is sticking. Reduce the heat to low and simmer for another 8 minutes, or until it reaches your desired consistency.

6. Taste and season with Korean beef stock powder. (You can also use salt, soy sauce, chicken bouillon powder, or even fish sauce.) As the porridge thickens, stir often to prevent sticking.

7. Turn the heat off. (If you like it more soupy, add a little bit more water. If you prefer it thicker, simmer it a bit longer.)

8. Add the green parts of the green onions and mix. Taste and add more salt if needed. Divide into serving bowls. Optionally, drizzle each bowl with 1 teaspoon of sesame oil and top with crushed sesame seeds, more green onions, and seasoned seaweed. Serve immediately. Enjoy!

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Korean Beef and Vegetable Porridge

Recipe by Aaron and Claire

Servings

4

servings

Ingredients

• 1 cup (standard measuring cup) uncooked short-grain white rice

• 1/2 yellow onion

• 1/2 cup zucchini

• 1/2 cup carrot

• 1-2 shiitake mushrooms (or other types of mushrooms)

• 2-3 green onions, divided

• 1 tbsp toasted sesame oil, plus more to serve

• 1/2 lb (225g) ground beef

• Kosher salt and pepper, to taste

• 7 cups (1,680ml) water

• 1 tbsp Korean beef stock powder (dasida) (or salt, soy sauce, chicken bouillon powder, fish sauce)

• Generous pinch of crushed toasted sesame seeds (optional), to serve

• Seasoned seaweed (gim) (optional), to serve

Directions

• Prep Ingredients
• Prepare the rice: Wash the rice to remove any dust or debris. Drain and repeat two or three times. Soak the rice in cold water for at least 30 minutes.
• Chop the vegetables: Finely dice half an onion, zucchini (about 1/2 cup), carrot (about 1/2 cup), and mushrooms. Thinly slice the green onions, separating the whites and greens.
• Make Beef and Vegetable Porridge
• In a large pot, heat the sesame oil over medium-high heat. Once it gets nice and hot, add the ground beef, season with salt and pepper, and sauté for 1 minute or until no longer pink.
• Add the onion, zucchini, carrot, mushrooms, and white parts of the green onions. Sauté for 2 to 3 minutes or until the onion starts to turn translucent.
• Add the drained rice and stir for 1 minute or until the rice starts to look slightly translucent. (This step helps each grain soak up all that amazing aroma and flavor.)
• Add the water and bring it to a boil. Reduce the heat to medium and give it a good stir. Partially cover the pot with a lid and simmer for 10 minutes, stirring occasionally to prevent sticking.
• Stir well and scrape the bottom of the pot to make sure nothing is sticking. Reduce the heat to low and simmer for another 8 minutes, or until it reaches your desired consistency.
• Taste and season with Korean beef stock powder. (You can also use salt, soy sauce, chicken bouillon powder, or even fish sauce.) As the porridge thickens, stir often to prevent sticking.
• Turn the heat off. (If you like it more soupy, add a little bit more water. If you prefer it thicker, simmer it a bit longer.)
• Add the green parts of the green onions and mix. Taste and add more salt if needed. Divide into serving bowls. Optionally, drizzle each bowl with 1 teaspoon of sesame oil and top with crushed sesame seeds, more green onions, and seasoned seaweed. Serve immediately. Enjoy!

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml