Mallow Porridge recipe - ingredients, nutrition and when to eat it
This porridge is made by gently cooking rice with mallow and adding soybean paste for a savory depth.
This porridge is made by gently cooking rice with mallow and adding soybean paste for a savory depth. It’s a comforting choice for lunch or dinner when you want a gentle meal.
Vegetables · 35 minutes to cook
Nutrition (per 892g serving): 404.2 kcal · protein 9.4g · carbohydrate 76.9g · fat 5.7g · sodium 436.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the mallow stems are tough, separate the leaves and stems, then simmer the stems for a few extra minutes first.
Tips: If the porridge gets too thick, add a little warm water at a time until it reaches the consistency you like.
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Ingredients (1 serving)
- Rice — 0.5 cup
- Mallow leaves — 1 handful
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Sesame oil — 1 tsp
- Green onion — 0.3 stalk
- Garlic — 0.5 clove
- Water — 3 cup