Of all the things “Oh My Ghost” did right in its sixteen episode run, ruthlessly teasing us with the occasional glimpse of tantalizing food was definitely one of them. From buckwheat pancakes to burnt rice pollack soup, from chilled overripe cucumber cream pasta to snowing steak, and from eggplant in tomato sauce to spinach Shrek pasta, each dish looked more delicious than the last.
Considering it was a drama focused around a restaurant, a master chef, and his employees, it should be a given that food would play an important role here, right? But ironically enough, the one food item that was most significant to “Oh My Ghost” was a simple homemade cabbage porridge recipe because it was the key that finally pushed Na Bong Sun (Park Bo Young) and Kang Sun Woo (Jo Jung Suk) together.
After a generally satisfying end to “Oh My Ghost,” I found myself missing the introverted Bong Sun, the adorable Sun Woo, and the cheery Shin Soon Ae (Kim Seul Gi). So what’s a chef to do in her spare time? Cook up a recipe in honor of such a fantastic drama, of course! And lucky for you, Soompiers, I’m nice enough to share the recipe right here, right now.
Ginger Chicken Porridge Recipe
– Thinly sliced chicken (white meat works the best)
– Fresh ginger root, cut into slices and/or strips
– Romaine lettuce, cut into strips
– Leftover white rice (or uncooked rice, if not pressed for time)
– Salt, for seasoning
– Scallions, for garnish
Just like Na Bong Sun, this porridge recipe was always made with love during times of illness or when I was in need of a pick-me-up. The great thing about this recipe is that there’s no exact measurement of all the ingredients to use, so just grab a handful (or just a pinch) and get cooking!
The ginger is a key ingredient for this dish because there are so many natural benefits associated with it, including the treatment of digestive issues (such as Na Bong Sun! See what I mean about reminiscing?). Ginger is even a cancer fighter with anti-inflammatory properties.
If you’re not a fan of eating ginger, you can cut the root into slices and simply pick it out of the porridge when you’re done cooking it. If it doesn’t bother you, then the best way to prepare this dish is to cut it into thin strips, just like all the other ingredients.
Step One: Fill a small pan with water, turn on high heat, and drop the ginger in. (That way, you’ll really get the benefits and flavor of the ginger.)
Step Two: Immediately add the rice. (You’ll want to estimate putting less rice than you would normally eat since the rice will “swell” the longer it is cooked.)
Step Three: Wait for it to boil, then bring it down to a slow simmer on low heat.
Step Four: Carefully watch over the porridge as it simmers to a nice and thick consistency, stirring occasionally to avoid the rice sticking to the bottom of the pan.
Step Five: Add the thinly sliced pieces of chicken. (To make sure it’s cooked thoroughly, separate any slices that may have stuck together by stirring and gently mixing. If needed, add a small amount of water to avoid a porridge that is too dry.)
Step Six: When the chicken is thoroughly cooked, season the porridge with a simple dash of salt to your preference. Stir gently.
Step Seven: Toss in the strips of romaine lettuce. Once it’s gently stirred in, immediately turn off the heat. (Otherwise, it will wilt and turn yellow.)
Step Eight: Carefully transfer your delicious porridge into a bowl and garnish with a pinch of scallions if preferred.
Step Nine: Eat and enjoy!
This porridge has always filled me with warmth and is an insta-cure for any of my symptoms. It’s simple, light, and delicious! I hope that your smile is as beautifully tender as Na Bong Sun’s on your first bite and that it’ll bring you fond memories of the characters we’ve all come to love in “Oh My Ghost.”
Give the recipe a try and let me know your thoughts in the comments below! Happy eating, Soompiers!