anyone can make congee
anyone can make congee is a easy Korean recipe that serves 2. 350 calories per serving. Recipe by Tiff Loves Tofu on YouTube.
Prep: 20 min | Cook: 35 min | Total: 1 hr
Cost: $69.35 total, $34.67 per serving
Ingredients
- 4 cups Water (for simmering the rice)
- 2 tablespoons Vegan Chicken Base (vegetable broth with chicken flavor)
- 2 cups Leftover Medium Green Rice (cooked rice, preferably a day old)
- 2 sheets Dried Seaweed (Nori) (cut into thin strips after soaking)
- 3 tablespoons Soy Sauce (1 tbsp for seaweed, 2 tbsp for mushrooms)
- 1 teaspoon Sesame Oil (adds nutty flavor to seaweed)
- 1 pinch Salt (adjust to taste)
- 200 grams King Oyster Mushroom (sliced into half‑moon shapes)
- 2 tablespoons Sweet Soy Sauce (Kecap Manis) (adds sweet umami to mushrooms)
- 2 tablespoons Crispy Onions (store‑bought or homemade)
- 0.25 cup Micro Sprouts (any micro‑green variety)
- 1 teaspoon Anata Oil (light drizzle for finishing (sesame‑based oil))
Instructions
Prepare the Broth
In a medium saucepan, bring 4 cups of water to a gentle boil, then stir in 2 tablespoons of vegan chicken base until fully dissolved.
Time: PT5M
Temperature: boiling
Add Rice and Simmer
Add the 2 cups of leftover medium green rice to the broth, reduce heat to a low simmer, and cook for about 30 minutes, stirring occasionally.
Time: PT30M
Temperature: simmer
Marinate Dried Seaweed
Place the dried seaweed sheets in a small bowl, cover with hot water and let soak for 5 minutes. Drain, then toss with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and a pinch of salt.
Time: PT5M
Slice King Oyster Mushrooms
Using a cutting board and chef's knife, slice the king oyster mushroom into half‑moon pieces about ½‑inch thick.
Time: PT5M
Glaze Mushrooms
Heat the skillet over medium‑high heat, add the mushroom slices, and drizzle with 2 tablespoons sweet soy sauce. Stir‑fry for 5 minutes until the mushrooms are tender and lightly caramelized.
Time: PT5M
Temperature: medium-high
Assemble the Kanji Bowl
Ladle the hot rice porridge into serving bowls. Top with the marinated seaweed, sweet‑soy glazed mushrooms, 2 tablespoons crispy onions, ¼ cup micro sprouts, and finish with a drizzle of 1 teaspoon anata oil.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 55 g
- Fat
- 8 g
- Fiber
- 4 g
Dietary info: Vegan, Vegetarian, Gluten‑Free (if using tamari for soy sauce)
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Vegan Chicken Base: vegetable broth, mushroom stock
- Instead of Leftover Medium Green Rice: any cooked rice
- Instead of Dried Seaweed (Nori): dried kelp, dried wakame
- Instead of Soy Sauce: tamari (gluten‑free), coconut aminos
- Instead of Sesame Oil: toasted sesame oil, peanut oil (use sparingly)
- Instead of King Oyster Mushroom: shiitake mushrooms, portobello mushrooms
- Instead of Sweet Soy Sauce (Kecap Manis): regular soy sauce + brown sugar, teriyaki sauce
- Instead of Crispy Onions: fried shallots, toasted breadcrumbs
- Instead of Micro Sprouts: bean sprouts, thinly sliced radish
- Instead of Anata Oil: extra‑virgin olive oil, toasted sesame oil
Equipment Needed
- Medium Saucepan
- Skillet or Frying Pan
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Ladle
- Serving Bowl
Critical Steps — Do Not Skip
- Simmering the rice for 30 minutes to achieve a creamy porridge consistency.
- Marinating the dried seaweed correctly to avoid over‑softening.
- Glazing the king oyster mushrooms without burning them.
Chef Tips from the Video
- Using day‑old rice gives the porridge a smoother texture than freshly cooked rice.
- A quick splash of anata oil at the end adds a fragrant finish without making the dish greasy.
- For extra crunch, toast the crispy onions in a dry pan for 1 minute before adding.
Troubleshooting
Porridge is too thick.
Stir in additional hot water, ¼ cup at a time, until the desired consistency is reached.
Mushrooms are soggy.
Increase the skillet heat and cook a little longer to allow excess moisture to evaporate.
Seaweed tastes overly salty.
Rinse the soaked seaweed briefly and reduce the amount of soy sauce added.
Storage
Refrigerator: Store the porridge and toppings separately in airtight containers for up to 3 days.
Freezer: Not recommended; the texture of the rice porridge changes after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the broth and simmer the rice a day ahead; reheat gently and add a splash of water.
- Marinate the seaweed and glaze the mushrooms up to 4 hours in advance; keep refrigerated.
- Crispy onions retain crunch best when added just before serving.
Frequently Asked Questions
What is the cultural significance and history of kanji in Korean cuisine?
Kanji, also known as juk, is a traditional Korean rice porridge that has been eaten for centuries as a comfort food, especially during illness, cold weather, or after fasting. It embodies the Korean value of simplicity and nourishment, using humble ingredients to create a warm, soothing meal.
What are the traditional regional variations of kanji in Korean cuisine?
Regional variations include adding fermented soybean paste in the south, anchovy broth in coastal areas, and pumpkin or red bean in the central provinces. Each version reflects local produce and taste preferences while keeping the basic rice‑water base.
How is kanji traditionally served in Korea?
Kanji is typically served in a shallow bowl, topped with simple garnishes such as toasted sesame seeds, sliced scallions, and sometimes a raw egg that cooks gently in the hot porridge. It is eaten with a spoon and often accompanied by kimchi or side dishes.
During which occasions or celebrations is kanji traditionally eaten in Korean culture?
Kanji is most commonly eaten as a restorative meal after illness or surgery, during the early morning after a night of celebration, and as a light breakfast during the Korean New Year (Seollal) when a gentle start to the day is preferred.
What other Korean dishes pair well with this vegan kanji?
Pair it with kimchi, seasoned spinach (sigeumchi namul), or a simple cucumber salad dressed with rice vinegar. The bright, tangy sides balance the creamy porridge and enhance the overall meal.
What makes this vegan kanji special compared to traditional Korean kanji?
This version replaces animal‑based broth with a vegan chicken base, adds umami‑rich king oyster mushrooms, and uses seaweed for a marine note, creating a fully plant‑based yet deeply flavorful porridge that still respects the classic texture of kanji.
What are the most common mistakes to avoid when making vegan kanji?
Common errors include simmering the rice for too short a time, resulting in a gritty texture, and adding too much liquid, which makes the porridge soupy. Also, overcrowding the pan when glazing mushrooms can cause them to steam rather than caramelize.
Why does this recipe use sweet soy sauce for the mushrooms instead of regular soy sauce?
Sweet soy sauce (kecap manis) adds a subtle caramelized sweetness that complements the earthy king oyster mushrooms and balances the salty seaweed topping, creating a more complex flavor profile than plain soy sauce alone.
Can I make this vegan kanji ahead of time and how should I store it?
Yes, you can simmer the rice porridge a day ahead and keep it refrigerated in an airtight container. Reheat gently on the stove, adding a splash of water if needed, and add fresh toppings just before serving to retain texture.
What does the YouTube channel Tiff Loves Tofu specialize in?
The YouTube channel Tiff Loves Tofu focuses on plant‑based cooking, especially tofu and other soy products, offering easy‑to‑follow vegan recipes, ingredient swaps, and tips for making satisfying meat‑free meals at home.
How does the YouTube channel Tiff Loves Tofu's approach to Korean cooking differ from other Korean cooking channels?
Tiff Loves Tofu emphasizes vegan adaptations of classic Korean dishes, using accessible pantry staples and highlighting nutritional balance, whereas many traditional Korean channels focus on meat‑based versions and more elaborate preparation techniques.
Last updated: August 30, 2026
