Korean Porridge with 53g PROTEIN in a rice cooker?

Ingredients

• 1 cup Short-Grain Rice (rinsed until water runs clear)
• 4 cups Low-Sodium Chicken Broth (can use water with bouillon cube)
• 200 g Shrimp, Peeled and Deveined (medium‑size, thawed if frozen)
• 100 g Silken Tofu (cut into small cubes)
• 2 large Egg Whites (separated from yolks, lightly beaten)
• 1 tablespoon Gochujang (Korean Red Pepper Paste) (adjust to taste; optional for milder version)
• 1 teaspoon Soy Sauce (low‑sodium preferred)
• 1 teaspoon Sesame Oil (toasted sesame oil for aroma)
• 1 teaspoon Garlic, Minced (freshly minced)
• 2 tablespoons Green Onions, Chopped (for garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Rinse the Rice

   Place the short‑grain rice in a fine‑mesh sieve and rinse under cold running water until the water runs clear, about 30 seconds. Drain well.

   Time: PT3M

2. Add Rice and Liquid to Cooker

   Transfer the rinsed rice to the rice cooker inner pot. Add the 4 cups of low‑sodium chicken broth (or water with bouillon). Stir briefly to distribute the rice evenly.

   Time: PT2M

3. Season the Base

   Stir in the minced garlic, soy sauce, sesame oil, gochujang, and a pinch of salt and black pepper. Mix until the seasonings are evenly incorporated.

   Time: PT2M

4. Add Shrimp and Tofu

   Drop the peeled shrimp and cubed silken tofu into the rice cooker. If you like extra veggies, add thinly sliced zucchini or carrots now.

   Time: PT3M

5. Cook the Porridge

   Close the rice cooker lid and select the "Porridge" or "Congee" setting. Let it cook for about 30 minutes, or until the rice has broken down and the mixture is thick and creamy.

   Time: PT30M

6. Finish with Egg Whites

   While the porridge is still bubbling, whisk the two egg whites in a small bowl. Slowly drizzle the whisked egg whites into the hot porridge while stirring gently to create silky ribbons of cooked egg.

   Time: PT5M

7. Garnish and Serve

   Turn off the rice cooker. Sprinkle the chopped green onions over the top for freshness and a pop of color. Ladle into bowls and enjoy immediately.

   Time: PT2M

8. Cleanup

   Discard any leftover broth solids, wash the rice cooker inner pot, measuring cup, knife, cutting board, and serving bowls.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

53 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g