AI-generated imageCreamy Korean Sweet Potato Milk Porridge (2 servings)
A simple Korean home-style sweet potato porridge. Boil and mash sweet potatoes, then simmer gently with milk. Serve warm as a light meal or snack without extra sugar.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Scrub 300 g sweet potatoes under running water and check for damaged spots. Place in a pot with about 1 L water, adjusting to cover roughly two-thirds of their height.
- 02
Cover, bring to a boil, then reduce to medium heat. Turn the potatoes partway and top up water if needed. After roughly 25–35 minutes, check that a skewer slides easily through the center.
- 03
Remove and cool until safe to handle. Peel and mash thoroughly with a fork. Discard the boiling water.
- 04
Put mashed potato and 250 mL milk in a small saucepan. Stir gently over low heat for roughly 4–6 minutes until hot and lightly bubbling, scraping the base to prevent scorching.
- 05
If thick, add up to 100 mL of the reserved milk gradually. Stir in 1 g salt and heat through thoroughly.
- 06
Divide into bowls, adding 2–3 drops of sesame oil only if desired. Allow the hot porridge to cool enough to eat safely.
Helpful source links
Before you cook
Check milk allergy and sesame allergy if using optional oil. Use clean utensils. Chill milk-containing leftovers in shallow covered containers within 2 hours, reheat thoroughly and avoid repeated reheating. Prevent burns from hot porridge.
Allergens: 우유(유제품), 선택 재료 참기름(참깨)
Image & source credits
AI-generated image.
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