Korean Job's Tears and Rice Porridge (Yulmu-juk, 2 Servings)

Rinse Job's tears and rice separately. Soak in cold water in the refrigerator for roughly 4–8 hours or overnight until well hydrated; drain.

Blend the soaked grains with one cup of the measured water until fine but slightly textured. Do not blend hard dry grains.

Warm a heavy pot on low heat; add sesame oil and stir the ground grains for about one minute.

Slowly stir in the remaining three cups of water. Bring to a simmer, then turn low and stir often to prevent sticking.

Cook until neither grain has a hard center. Add small amounts of hot water if too thick; judge doneness by texture rather than time alone.

Once fully cooked, season with salt. Add optional perilla oil after turning off the heat.

Serve in bowls with optional pine nuts. Omit for tree-nut allergies and do not give whole nuts to young children.