Comfort in a Bowl: Homemade Congee Inspired by Michelle Zauner
Food, lovingly prepared by hand, figures prominently in Michelle Zauner’s memoir, Crying in H Mart. From shopping with her mother to learning how to cook traditional Korean dishes, and later nourishing her mother during illness, Zauner shows how food can sustain both body and spirit.
So recently, when suffering through a rough bout of the flu, I found myself drawn to her vivid descriptions of congee—a warm, comforting rice porridge found in many Asian cuisines and often served to those feeling under the weather.
I looked through my cookbooks and pantry: rice, peanuts, black vinegar, sesame oil, garlic, chile oil, and Smithereen Farm Organic Mermaiden Broth. In the fridge I had eggs, ginger, soy sauce, and sriracha. From my Boston Organics box: three carrots, three watermelon radishes, and crimini mushrooms. Lucky for me, I also had scallions, cilantro, and bok choy. I had everything I needed.
Recipe #3: Congee (Rice Porridge)
Ingredients
- 1 cup medium or short grain rice (I used Jasmine)
- 10 cups of liquid total (including 2 cups of vegetable or chicken stock)
- 3 cloves garlic, smashed
- Thumb-sized piece of ginger, peeled
- Optional: turmeric (adds color and warmth)
Suggested Toppings
Vegetables
- Any vegetable will work; just chop them small
- Roast root vegetables like carrots or radishes for concentrated flavor
- Mushrooms for umami
- Frozen corn, shredded cabbage, or bok choy (add near end of cooking)
Proteins
- Soft-boiled or jammy eggs (about 7 minutes)
- Leftover chicken, pork, fish, or shrimp
- Tofu cubes
Garnishes
- Soy sauce, black vinegar, sriracha, chile oil
- Chopped peanuts, scallions, fried shallots
- Sesame seeds, furikake, cilantro, lime wedges
- Sesame oil, fish sauce
Directions
I started with 1 cup of Jasmine rice and added 10 cups of water, 2 teaspoons of Mermaiden Broth powde
