Happy New Year! 🙂 Thanks for your support in 2016. I hope that I can post delicious recipes more often this year. As a start, I picked a simple, healthy, and delicious recipe. When we don’t have much of an appetite, or feel sick, porridge can be a good solution. Canned tuna makes for a very tasty porridge with various vegetables. I have few tips for making porridge successfully, so don’t miss them. 🙂 Try this tasty recipe someday. If you have any requests for Korean food that you want to learn how to make, please feel free to leave a comment. 🙂
Yield: 2 Servings
Short Korean Lesson
- ChamChi (참치) = Raisin
- SaeHae (새해) = New Year
- 4 Cups Water
- 6 Pieces Dried Kelp (1×1 Inch Each) (Optional)
- ⅔ Cup Short Grain Rice
- ⅔ Cup Canned Tuna
- ⅓ Cup Onion
- ⅓ Cup Zucchini
- ¼ Cup Carrot
- 1 Tbsp Sesame Oil
- ½ tsp Salt
- Some Sesame Seeds (For Garnish)
Soak about ⅔ cup of the short grain rice in water for about 15 minutes.
Obtain 6 pieces of dried kelp (1×1 inch). We will make kelp broth for better flavor. However, it is optional, so if you do not have it, you can skip it.
Soak the kelp in 4 cups of water for about 15 minutes.
Meanwhile, finely chop the vegetable ingredients: ⅓ cup onion, ⅓ cup zucchini, and ¼ cup carrot.
15 minutes later, drain the rice.
In 15 minutes, you can see the water with the kelp turns a light yellow-greenish color. Remove and discard the kelp. You will only use the broth for the porridge.
Add the soaked rice and 1 Tbsp of sesame oil in a heated pot. Fry for about 2 minutes on medium-high. Keep stirring it. This is a tip for tasty porridge.
Add the chopped vegetables into the pot.
Then, right away, add ¼ tsp of salt and fry for another 2 minutes on medium-high. Continuously stir it, so that it will not burn to the bottom of the pot.
2 minutes later, pour the 4 cups of kelp broth into the pot. If you did not make the broth, just add 4 cups of water instead. Once it starts to boil, cook for 10 minutes on medium-high. Occasionally stir it.
Obtain ⅔ cup of tuna from the can. Drain it.
10 minutes later, reduce the temperature to medium-low and cook for about 10 more minutes, or until the rice is almost done cooking.
Then add the tuna into the pot and cook for about 3 minutes. In this step, taste it and add another ¼ tsp of salt or so, depending on your tastes. You can add more water if like a soupy porridge.
Turn off the heat. It is ready to serve. 🙂
My son loved it very much. So, if your child likes tuna like my son, this is a great to feed them vegetables. I hope you enjoy this recipe. Thanks. 🙂