Here I am with another lap cheong recipe. It’s definitely 🌧️ raining lap cheong over at my household. Using the leftover of the lap cheong claypot rice 臘腸煲仔飯, I was able to create a new dish from it called lap cheong seaweed rice soup (sorta like Korean 국밥 gukbap). And, if I reduce the water proportion, it became thick like porridge. Granted the rice is whole and not broken which I think can easily be remedied.
Lap cheong seaweed rice soup. This version has less water hence it looks like porridge. It’s absolutely delicious!
Note #1: There is no precise measurement in this recipe. It’s agak-agak (rough estimate). Can’t cook without a recipe with measurement? Try it first. You’ll discover a whole new world in the world of agak-agak. 😉
Note #2: This recipe is very forgiving. If you don’t have leftover lap cheong claypot rice, you can use regular cooked rice.
First, add some leftover lap cheong claypot rice into a Korean earthenware bowl (ttukbaegi 뚝배기). I’m using an 11cm diameter (top rim) ttukbaegi. The reason I use ttukbaegi is that it’s fabulous at retaining heat. The rice soup remains hot, then warm, all the way to the last scoop and then more.
Next, add 1 piece of lap cheong (diagonally sliced) and dried seaweed in the ttukbaegi. If you’re using regular cooked rice, you can add between 1-2 pieces of lap cheong (diagonally sliced). Fill the bowl nearly but not full with water. This is to prevent overflow while cooking. Give it a few good mixes to ensure the dried seaweed is mix with water so it can be rehydrated. I use a mixture of regular lap cheong and liver lap cheong, both contain sweet wine.
Using this bowl size with the amount of rice and water shown will yield a thick porridge-like consistency. For a more watery rice soup with the same amount of rice, use a larger ttukbaegi so you can fill it with more water. If you’re using the same size ttukbaegi as mine, you would have to reduce the amount of rice to yield a more watery rice soup.
Cook the ttukbaegi over low-medium heat. Stir once a while to ensure even cooking. Turn to low heat once the rice soup is boiling and the seaweed has been hydrated. Simmer for 2-4 minutes, then remove it from the heat and place it on a plate or tray as the ttukbaegi is very hot. Serve it at once. There is no need to salt or add other seasonings as the rice soup is already seasoned by the lap cheong.
Lap cheong seaweed rice soup or porridge? It sure looks and tastes like porridge. To make it as porridge (must be broken rice), you can pulse the rice. But why the extra work? Though I gotta say that using cooked rice to make into porridge is a brilliant porridge hack by yours truly. Ahem!
This lap cheong seaweed rice soup can be eaten on any day particularly on cold or rainy days as the hot rice soup will warm and comfort you.
I usually cook lap cheong seaweed rice soup with more water but this round I happened to have more rice than usual. Hence, rice soup is thicker. I can assure you both are equally amazing. Give it a try if you’re curious about this dish. It also works beautifully for busy people. You can prepare the lap cheong claypot rice/regular cooked rice ahead of time. Then it’s just a matter of adding ingredients and cook it for about 15 minutes. 😉
Lap Cheong Seaweed Rice Soup
Leftover lap cheong claypot rice 臘腸煲仔飯 or regular cooked rice
1-2 lap cheong (regular/liver), sliced diagonally
A small handful of dried seaweed 미역
1. Place leftover lap cheong claypot rice or regular cooked rice in a ttukbaegi. The rice quantity depends on how much you want to eat and how watery you want the rice soup to be.
2. Add sliced lap cheong, dried seaweed and fill water in the ttukbaegi to nearly full. Don’t fill it to the brim because you don’t want the water to overflow when it’s boiling. Mix well so that the dried seaweed can be rehydrated in the water.
3. Cook the rice soup over low-medium heat. Mix it from time to time to ensure even cooking. Feel free to add more water if you feel it’s not enough.
4. Once it’s boiling and the dried seaweed has been hydrated. lower the heat to low. Let it simmer for about 2-4 minutes. Carefully remove the ttukbaegi from heat and place it on a plate or tray as the ttukbaegi is very hot. Serve at once.