Mushroom and Seaweed Rice Porridge (Songi Miyeok-guk)

Photo: Korea Ministry of Food and Drug Safety

Mushroom and Seaweed Rice Porridge (Songi Miyeok-guk)

Name: Mushroom and Seaweed Rice Porridge (Songi Miyeok-guk)
Cuisine: South Korea
Ingredients: 30 g soaked rice; 10 g button mushrooms; 10 g carrot; 3 g onion; 5 g dried seaweed (miyeok); 2 g sesame oil; 90 g water

송이 미역국

Soup & stew · Boiled

Soups & stewsCourse

136kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Mushroom and Seaweed Rice Porridge (Songi Miyeok-guk)

Not spicyVeganGluten-freeContains: sesame

Ingredients Tap an ingredient to check it off

Servings1

soaked rice불린 쌀
30 g
button mushrooms양송이버섯
10 g
carrot당근
10 g
onion양파
3 g
dried seaweed (miyeok)마른미역
5 g
sesame oil참기름
2 g
water물
90 g

Nutrition per serving

136kcal

25.7gCarbs

4.3gProtein

2.4gFat

309mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Wash the rice well and soak it.
Lightly grind step 1 in a grinder.
Finely chop the button mushrooms and vegetables.
Soak the dried seaweed for about 30 minutes and chop finely.
Heat sesame oil in a pot, stir-fry step 2, then add steps 3 and 4 and stir-fry once more.
Add water to step 5 and boil until the rice grains swell.

💡 TipAlways season porridge with salt at the end so it does not become watery.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.