Kimchi Congee

1. 1

   In large pot add stock, rice, salt and ginger.

2. 2

   Bring the mixture to a boil, then reduce the heat to a low simmer.

3. 3

   Stir occasionally so that the rice doesn't clump or stick at the bottom.

4. 4

   Simmer the congee for about 1 hour or until the congee is thickened and creamy.

5. 5

   Stir in the 16 ounces of kimchi and cook for an additional 5 minutes.

6. 6

   Serve the congee hot with additional sides of kimchi and garnished with cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.