It is porridge time again. Ya~~~ Sometime ago, I posted Korean style chicken porridge, and many people wanted to know how to make more Korean style porridge dishes. Today I will post beef and vegetable porridge. If somebody gets sick, or doesn’t have a good appetite, this is a good dish to try. I hope you will enjoy this recipe. I will post more porridge dishes later. Thanks!!!

Short Korean Lesson: *^^*

• YaChae (야채) = Vegetable
• Ssal (쌀) = Rice

Main Ingredients:

• ½ Cup Sweet Rice
• ½ Cup Short Grain Rice
• ½ Cup Ground Beef
• 6 Cups Water
• ⅓ Cup Potato
• ⅓ Cup Onion
• ¼ Cup Carrot
• ¼ Cup Zucchini
• 1 Tbsp Sesame Oil

Beef Ingredients:

• 1 Tbsp Soy Sauce
• ½ Tbsp Cooking Wine
• ½ Tbsp Minced Garlic
• ½ tsp Sugar
• 3 Pinches Black Pepper

Seasoning Ingredients:

• 1½ Tbsp Soy Sauce
• 2 tsp Sesame Oil
• Salt (Optional)

Yield: 4 Servings

Prepare ½ cup of sweet rice, and ½ cup short grain rice (Normal Korean Rice). If you want thicker or more sticky porridge, you can just use 1 cup of sweet rice instead. Sweet rice is white and normal short grain rice is almost translucent. Wash the rice and soak in water for an hour.

To marinate the beef, combine ½ cup of ground beef, 1 Tbsp of soy sauce, ½ Tbsp of cooking wine, ½ Tbsp of minced garlic, ½ tsp of sugar, and 3 pinches of black pepper. Set it aside for at least 30 minutes.

On a heated pan, add 1 Tbsp of sesame oil. Fry the marinated beef until it’s almost cooked on medium.

Meanwhile, finely chop the vegetables: ⅓ Cup Potato, ⅓ Cup Onion, ¼ Cup Carrot, ¼ Cup Zucchini.

Add the potato and onion, and cook for 5 minutes on medium-high.

Add the carrot and cook for 5 more minutes.

Drain out the water.

Add the rice and fry it for about 7 minutes on high.

Add the zucchini and fry it for 3 more minutes. The rice will be about half cooked.

Pour in 6 cups of water, and cook it on high.

Once the broth starts to boil, reduce the temperature on medium-high. Stir sometimes, so it will not stick to the bottom. Cook for about 15 to 20 minutes, or until the rice is completely cooked and the porridge becomes thick.

After 20 minutes, reduce the temperature to low, and add 1 Tbsp of soy sauce and 2 tsp of sesame oil. Depending on your taste, you can use salt instead of, or in conjunction with, the soy sauce. Cook 5 more minutes, and then turn off the heat.

When you serve, mix up this sauce: Combine some soy sauce, sesame oil, and sesame seeds.

It’s ready to eat. Depending on personal taste, add more sauce. My husband preferred to adjust the saltiness with salt. It tastes great with well fermented kimchi. Enjoy~~~!!!