Warm and comforting! Korean breakfast, the hearty kind.
Aaron & Clare on YT made this dish. I was looking for something warm on this stormy day. My lunch will be a cold salad. A warm breakfast is the best way to start the day.
Shiitake mushrooms are very meaty and have lots of Umami. The other veggies are just rounding this dish up. And a little orange and green make every dish look prettier. If you leave the egg out at the end, it is even a vegan porridge. The sesame oil with its nutty taste is best, when it has a deep flavour. Look for something with good quality.
Recipe for 2:
200 of cold short grain rice, 2 1 /2 cups of water
6-8 shiitake mushrooms, 1 1/2 tsp sesame oil, pinch of salt
2 tsp Dashida Korean beef stock powder, 4 tbsp light soy sauce
40 g carrot, 40 g zucchini, 1 large spring onion, 1 tbsp toasted sesame seeds, 1 /4 tsp Ao Noori
1 large free range egg, pepper
In a wok heat up the sesame oil and toss the mushroom slices in with a little salt. Cook for 5 min. Add water and beef stock powder snf the cold rice.
Chop spring onion whites, carrot and zucchini very fine and toss them in.
Pour some soy sauce in. I used the soup version of soy sauce. It is not so dark. Cook for 10 min. Beat the egg and add it to the porridge. It needs 2 min.
Ground some sesame seeds and chop the green part of the onion. Pour the porridge in a bowl and place some of the mushrooms on top. Finish with seeds, greens and some Ao Noori
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