Korean miso soup porridge

Recipe Recommendations

• glutinous rice 180g
• beef appropriate amount
• mushrooms 10g
• sesame oil 6.5g(
• soy sauce 9g(
• garlic 1.4g
• diced green onion 2.3g(1
• pepper 0.1g
• clear sauce 12g
• salt 2g

• original
• cook
• half an hour
• ordinary

Steps for Korean miso soup porridge

1

Wash the japonica rice thoroughly, soak it in water for about 2 hours, drain off the water with a sieve, and let it dry for 10 minutes. Dry the beef with blood, remove the tendons, chop it (43g), and season with 1/2 of the seasoning sauce. Soak mushrooms in water for about 1 hour, remove the stalks and dry the moisture with a cotton cloth, cut into thin threads (27g), and stir with the remaining 1/2 seasoning sauce.

2

Use a stick to mash the japonica rice until half the size of the rice grains.

3

Heat the pan with sesame oil, add the rice, beef, and mushrooms, and stir fry for about 2 minutes.

4

Pour in water and cook over high heat for about 5 minutes until boiling. Turn to medium heat, cover, sometimes open the cover, stir and simmer for about 10 minutes. When cooked until sticky, turn to low heat and stir slowly and continue to cook for about 20 minutes. Season with clear sauce and salt and cook for a while more

Korean miso soup porridge Make Tips

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