Kimchi and Shiitake Mushroom Rice Porridge with Fried Egg

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting Korean rice porridge infused with fermented kimchi and earthy shiitake mushrooms, topped with a perfectly fried egg. This korean-inspired soups (vegetarian) ready in about 95 minutes pairs uncooked jasidoe rice, chopped kimchi, sliced shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 50 min Cook: 45 min Serves 4 Korean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, combine 6 cups dashi stock, 1 cup uncooked jasidoe rice, 1 cup chopped kimchi, and 8 oz sliced shiitake mushrooms. Bring to a boil, then reduce heat to low.
  2. Step 2: Simmer for 45 minutes, stirring occasionally, until rice is tender and porridge has thickened to a creamy consistency.
  3. Step 3: In a small pan, heat 1 tbsp sesame oil. Crack 4 eggs into the pan and fry for 3-4 minutes until whites are set but yolks remain runny.
  4. Step 4: Ladle porridge into bowls, garnish with 2 sliced green onions, 2 tbsp soy sauce, and top with fried eggs. Serve immediately.

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Frequently asked questions

How long does Kimchi and Shiitake Mushroom Rice Porridge with Fried Egg take to make?

Total time is about 95 minutes (50 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kimchi and Shiitake Mushroom Rice Porridge with Fried Egg?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep uncooked jasidoe rice from drying out.

Can I substitute ingredients in Kimchi and Shiitake Mushroom Rice Porridge with Fried Egg?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kimchi and Shiitake Mushroom Rice Porridge with Fried Egg for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Kimchi and Shiitake Mushroom Rice Porridge with Fried Egg vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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