Kimchi Mung Bean Sprout Congee

Steps

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1. 1
   Bring 5 cups of water (about 1 liter) to a boil in a pot.
   ▶ ≈0:07
2. 2
   Add 1 tablespoon of fish sauce and stir well, keeping the broth at a rolling boil.
   ▶ ≈0:13
3. 3
   Chop about 150 grams of fermented kimchi into fine pieces and set aside about 1/2 cup of its liquid.
   ▶ ≈0:19
4. 4
   Pour the chopped kimchi and its liquid into the boiling broth.
   ▶ ≈0:25
5. 5
   Rinse 100 grams of mung bean sprouts and add them to the pot. Cover the lid tightly to prevent any fishy smell from escaping and simmer over high heat for 2 minutes.
   ▶ ≈0:25
6. 6
   Scoop about 300 grams of cooked rice (cold or warm—either works) into the pot.
   ▶ ≈0:41
7. 7
   Stir the rice to break up any clumps and simmer over medium heat until the rice is completely soft and has absorbed the broth.
   ▶ ≈0:48
8. 8
   When the congee is nearly done, stir in 1/2 tablespoon of minced garlic and 1/2 tablespoon of red chili powder.
   ▶ ≈0:54
9. 9
   Taste the congee and adjust the seasoning with salt if needed.
   ▶ ≈1:01
10. 10
    Slice half a scallion into rings and scatter over the congee.
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11. 11
    Pour the congee into a serving bowl and gently place an egg yolk on top.
    ▶ ≈1:24
12. 12
    Drizzle with 1 tablespoon of sesame oil and serve.
    ▶ ≈1:30