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Korean Style Rice Porridge (Ssal-Mium)

Korean rice porridge for baby. Only two ingredients are needed!

Korean Style Rice Porridge (Ssal-Mium)

In case you don’t know, I have a young baby who’s now just around 6 months old.

She’s been exclusively breastfed until now and I thought it’s about time I introduce her first solid food. Her bottom two teeth are already half way up and she certainly has shown interest in other food by staring at it when I eat and also by trying to grab and reach out for my food. My mummy’s gut tells me that she’s definitely ready for it.

For her solid food, I’m fully intending to feed her home-made food. More specifically I want to feed her so-called, “Korean baby food”. The food I grew up with and the food I perceive to be healthier than other (western) style of baby food  in my mind.

Well, for that matter, I really don’t have much idea on what is considered as western style baby food. Because they can be prepared in a similar/same manner with similar/same ingredients as with Korean style baby food i.e. all finely pureed, soft and easy to swallow food for the babies.

The first food I am introducing to my daughter is Korean Style Rice Porridge (Ssal-Mium, 쌀미음).

I think it’s the most common starting point solid food among other Koreans as well. It’s super simple and quick to make, so I was very relieved. As a busy mum with a demanding baby, I’m sure many mums with limited time available would agree with me on this. 😉

Korean Style Rice Porridge (Ssal-Mium) | MyKoreanKitchen.com

The immediate response of my daughter was even more pleasing to watch. She was very eager to enjoy this new food. She tried to grab my feeding hands towards her mouth. She was like a baby lion. 🙂

The below ingredients gave me about 5 serving portions, so I packed them away in individual containers for later consumption. I hope your baby enjoys this food too!

P.S. You might also like to try my Brown Rice and Pumpkin Porridge recipe!

Portioned Korean Style Rice Porridge (Ssal-Mium)

Ingredients for Korean Rice Porridge (5 servings – 30ml each)

  • 1 Tbsp short / medium grain white rice
  • 1 cup water (250ml) – You can reduce this if you want to make it a bit thicker porridge

How to Make Korean Style Rice Porridge

1.Wash/Rinse the rice in cold running water a couple of times. Soak the rice in some water for about 30 mins then drain the water off.

Step 1. Soaking the rice
2. Pour 1 cup of water on the rice then pour the mixture into a blender. Blend it.

Step 2. Grinding the rice
3.Pour the rice water from step 2 into a sauce pan. Boil it for about 2 mins on high heat then reduce the heat to low and simmer it for about 3 mins. (While it is boiling, stir it often so the rice doesn’t stick to the bottom of the pan.)

Step 3. Boiling the rice & water
4.Sieve through the boiled porridge. (Discard what is left on the sieve).

Step 4. Sieving the rice
5.Cool it down  for 10 to 20 mins then serve it. (You can save some for later in a portioned container for later consumption.)

Korean Style Rice Porridge (Ssal-Mium)

 


Korean Style Rice Porridge (Ssal-Mium)

Korean rice porridge recipe
5 from 5 votes
Print Pin Rate Save
Course: Main
Cuisine: Korean
Prep Time: 30 minutes
Cook Time: 7 minutes
Total Time: 37 minutes
Servings: 5
Calories: 10kcal
Author: Sue | My Korean Kitchen

Ingredients

  • 1 Tbsp white rice , short / medium grain
  • 1 Cup Water , you can reduce this if you want to make it a bit thicker porridge

Instructions

  • Wash/Rinse the rice in cold running water a couple of times. Soak the rice in some water for about 30 mins then drain the water off.
  • Pour 1 cup of water on the rice then pour the mixture into a blender. Blend it.
  • Pour the rice water from step 2 into a sauce pan. Boil it for about 2 mins on high heat then reduce the heat to low and simmer it for about 3 mins. (While it is boiling, stir it often so the rice doesn’t stick to the bottom of the pan.)
  • Sieve through the boiled porridge. (Discard what is left on the sieve).
  • Cool it down for 10 to 20 mins then serve it. (You can save some for later in a portioned container for later consumption.)

Notes

1 Cup = 250 ml

Nutrition Info (per serving)

Calories: 10kcal | Carbohydrates: 2g | Sodium: 2mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

 

Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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