Tongyeong-style Dried Sweet Potato and Red Bean Baettegi Porridge (4 servings)

Use ready-cooked beans or cook dried red beans separately until completely tender. Do not add raw beans directly to the cooker.

Rinse millet, sorghum and glutinous rice; soak for about 1 hour and drain.

Rinse the dried sweet potato and soak in lukewarm water for about 15 minutes to soften; discard the soaking water.

Check the rice cooker's porridge capacity. Add cooked beans, drained grains, sweet potato and 950 mL water without exceeding the maximum fill line.

Run the porridge program until grains expand and sweet potato is soft throughout. Cooker times vary; if undercooked, add a little water and cook further.

Stir to even out the thickness and season with up to 1 g salt if desired. Serve immediately and refrigerate leftovers promptly.