Iboeun's Soybean Sprout Kimchi Porridge.
Fermentation & PicklingIngredients
- Bean sprouts (a moderate amount, about 2-3 cm in size).
- Kimchi (roughly mixed ingredients).
- Squid body (finely chopped).
- Three bowls of cooked rice.
- Dried shrimp or dried anchovies.
- 2 tablespoons of sesame oil.
- 12 cups of water.
- 1 tablespoon of soup soy sauce (guk-ganjang).
- 1 tablespoon of seasoned sauce.
- 1 teaspoon of salted shrimp.
- Kim powder (garnish).
Instructions
Cut the bean sprouts to a length of 2-3 cm. Roughly remove the insides from the kimchi and chop it finely.
Cut the squid bodies lengthwise into long strips, then chop them finely.
In a pan, add the dried shrimp and stir-fry over high heat until they release their savory aroma.
Add three cups of cooked rice and kimchi. Drizzle two tablespoons of sesame oil evenly over the rice and kimchi, then stir-fry thoroughly.
Add 12 cups of water, 1 tablespoon of *guk-ganjang* (soup soy sauce), and 1 tablespoon of cooking wine.
Place the prepared bean sprouts on top, cover with a lid, and bring to a boil.
Once you smell the bean sprouts cooking, open the lid and mix all the ingredients thoroughly.
After adding the squid and boiling it once more, add 1 teaspoon of salted shrimp and a sprinkle of seaweed flakes at the end, then stir well.