Kimchi Rice Porridge Recipe (2024)

I didn't rate this recipe because I changed it quite a bit. To make a more rounded out flavor profile, I browned 4 skin-on, bone-in chicken thighs. Reserved the fat. Added water to cover thighs, simmered while a mix of short-grain brown and white rice cooked in rice cooker. Removed chicken and broth. Browned ginger, scallion, and sliced ginger in reserved fat. Shredded chicken, added in with rice, broth, and a whole (smaller) jar of kimchi. Very flavorful and rib-sticking goodness.

Made as directed, except I used brown basmati rice and only 1-1/2 cup water. I wanted the cooked rice softened, but not turned to mush. It made a delicious side dish for Korean beefmade in the instant pot.

Turned out great! We used 2 cups of water, an extra quarter cup of kimchi, and Sriracha drizzled over top for a thicker, spicier dish. I added some mixed nuts at the end for some crunch, but my girlfriend loved it as is. Was a nice dinner for the two of us.

We found this rather bland, so we added some Chinese pickled vegetables on top. I think a dollop of gojujang would have been a perfect addition. Also, for a more substantive breakfast we used two eggs per person.

Rather than make this a porridge, I reduced the water to one cup and toasted the rice for more of a bibimbap treatment, and doubled the kimchi portions. I also added sliced cucumbers for some freshness and a balance to the spice. Will definitely prepare again.

It's not kimchi, but I have leftover sauerkraut I might try in this recipe.

needs more brine than written, but otherwise an easy x cheap x hearty meal

Simple and delicious. Perfect for a cozy low effort meal. I added chili crisp.

This was comforting on a very cold day!Reading the reviews saying this needed more oomph, I made it with leftover broth from the vegan tantanmen on NYT Cooking. I used 1c. of that broth and 2c. water. I didn't have cooked rice, so I used 2/3c. of uncooked rice in Step 2, and cooked the mix for about 45 minutes. Also at that point, I added 1t Diamond Crystal kosher salt. At the end, I added a smidge more salt along with the kimchi brine.Make sure to drizzle over the sesame oil at the end!

My kimchi is the pre-made vegan kind, so it doesn't have much brine. I subbed a tbsp of rice vinegar for that step. Seasoned the finished porridge liberally with salt and lots of Sriracha. Came out delicious!

I had to modify this recipe to enjoy it. First, it used way too little water - when I make a rice porridge, I want it to be more like congee. I doubled the water and the cooking time and that made a nice consistency for me. Then, it was way too bland so I swirled in a heaping teaspoon of gochujang and topped with a little more kimchi. That finally hit the spot!

Added a tablespoon or two of gochujang to the water when boiling -- really gave it that extra flavor punch. Highly recommend!

Delicious comfort food! I made as directed, although next time I’ll add more kimchi and a bit of kimchi base (for the crunch and the spice) but my daughter enjoyed it as is. Adding pork/shredded chicken would be a nice meal, but sometimes you just want the softness of a pure porridge on a cold fall morning. I love the kimchi recipes...keep them coming!

This could be a Korean inspired taco bar - get a bowl of porridge and go nuts with the add ons. I scrambled the eggs. Everyone could add them and the boiled yellow squash(the other side) as they pleased. So many options. Meat, tofu, something crunchy or sweet, more chopped kimchi?

Made with Mother In Law's Kimchi. Not enough brine in their jar to do what the recipe calls for. It was still amazing and I'm definitely going to make it again. Perfect comfort food!

Really enjoyed this with some modifications:-Added a tbsp each of: gochujang, gochugaru, and better than bouillon with water -Stirred in shredded kale (I need vegetables!) and shoyu at the end-Significantly more kimchi brine added (I was wringing out the kimchi in my jar, ha)I used the full amount of liquid, but god only knows how long that leftover takeout rice had been languishing in my fridge.

With my kook recipe, add kimchi in last 15 minutes.

Rather than make this a porridge, I reduced the water to one cup and toasted the rice for more of a bibimbap treatment, and doubled the kimchi portions. I also added sliced cucumbers for some freshness and a balance to the spice. Will definitely prepare again.

It's not kimchi, but I have leftover sauerkraut I might try in this recipe.

I didn't rate this recipe because I changed it quite a bit. To make a more rounded out flavor profile, I browned 4 skin-on, bone-in chicken thighs. Reserved the fat. Added water to cover thighs, simmered while a mix of short-grain brown and white rice cooked in rice cooker. Removed chicken and broth. Browned ginger, scallion, and sliced ginger in reserved fat. Shredded chicken, added in with rice, broth, and a whole (smaller) jar of kimchi. Very flavorful and rib-sticking goodness.

We found this rather bland, so we added some Chinese pickled vegetables on top. I think a dollop of gojujang would have been a perfect addition. Also, for a more substantive breakfast we used two eggs per person.