Rice Dishes

Maesaengi & Kabocha Sticky Rice Porridge

Name: Maesaengi & Kabocha Sticky Rice Porridge
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 100 g Milk; 20 g Maesaengi (seaweed fulvescens); 15 g Glutinous rice; 50 g Kabocha squash; 30 g Chestnuts; 1 g Green tea salt; 150 g Anchovy broth

매생이찰범벅

A creamy porridge of glutinous rice cooked in milk and anchovy broth with kabocha cubes and silky maesaengi seaweed, topped with chopped chestnut. Green tea salt replaces regular salt, and anchovy broth adds a clean savory flavor.

Maesaengi & Kabocha Sticky Rice Porridge

30mPrep

25mCook

1Serving

EasyLevel

🧺 Korean ingredients in this recipe

Seaweed (Miyeok, Gim & More)Miyeok, gim, hijiki and other seaweeds 🛒 Shop on Amazon
Glutinous Rice & Rice FloursSticky rice and rice flours for porridge, pancakes and sweets 🛒 Shop on Amazon
Kabocha Squash (Danhobak)Sweet squash that doubles as a natural sweetener
Pine Nuts, Chestnuts & GinkgoThe nuts of Korean holidays, porridges and sweets 🛒 Shop on Amazon
Dried Anchovies (Myeolchi)From broth anchovies to sweet-salty side dishes

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📘 Cooking basics for this recipe

📝 Step-by-Step Instructions

Soak the glutinous rice in advance.

Maesaengi & Kabocha Sticky Rice Porridge — step 1

Soak the maesaengi in water to remove salt and debris.

Maesaengi & Kabocha Sticky Rice Porridge — step 2

Cut the kabocha into small cubes and blanch in the anchovy broth.

Maesaengi & Kabocha Sticky Rice Porridge — step 3

Finely chop the chestnuts for garnish.

Maesaengi & Kabocha Sticky Rice Porridge — step 4

Mix the milk and broth and cook the rice in it.

Maesaengi & Kabocha Sticky Rice Porridge — step 5

When the porridge is nearly done, add the kabocha and maesaengi, season with green tea salt and top with the chestnut.

Maesaengi & Kabocha Sticky Rice Porridge — step 6

📊 Nutrition Facts (per serving)

122.3Calories (kcal)

23.7 gCarbs

3.7 gProtein

1.4 gFat

64.3 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.