Cheesy Kimchi Zosui
For me, one of the most nostalgic dishes is Zosui, a traditional Japanese rice porridge made with leftover soup and rice. This dish, a perfect way to utilize leftovers, transforms simple ingredients into a warm, satisfying meal.
Equipment
- 1 medium sauce pan
Ingredients
- 2 cups of leftover Sukiyaki Nabe, or Shabu Shabu broth (with any left over meat and veggies)
- 1 cup cooked rice
- 1/3 cup kimchi
- 1 tablespoon gochugaru korean red chili flakes (optional for added spice)
- 1 tablespoon sesame oil
- 1 beaten egg raw (optional)
- 1/2 cup shredded cheese i like parmesan but any white shredded cheese will will pair well
- Chopped green onion for garnish
Instructions
- Heat the Broth: In a pot, bring the leftover broth to a gentle simmer over medium heat.
- Add the Rice: Stir in the cooked rice, breaking up any clumps, and let it simmer for about 5 minutes until the rice absorbs some of the broth.
- Incorporate the Kimchi, Gochugaru, and Sesame Oil: Add the kimchi, gochugaru and sesame oil, stir until incorporated.
- Adjust the Thickness: If you prefer a thicker Zosui, let it cook a bit longer until it reaches your desired consistency. For a more soupy texture, add a little water or additional broth.
- Add the Egg (Optional): If you like, you can carefully pour in the egg stirring gently until it’s cooked through.
- Make it Cheesy: sprinkle in the shredded cheese and stir until it's melted.
- Finish with Flavor: Drizzle with more sesame oil and top with green onions.