AI-generated imageBamjuk: Korean Autumn Chestnut Porridge for Two
A gentle Korean porridge of rice and fully cooked chestnuts, emphasizing chestnuts' natural mild sweetness.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse 80 g rice and soak in cold water for about 30 minutes; drain.
- 02
Mash 160 g fully cooked unsweetened peeled chestnuts with a fork.
- 03
Blend soaked rice with 250 ml water until grains break down finely.
- 04
Add the blended rice and remaining 400 ml water to a heavy saucepan. Simmer and stir over low heat until rice is completely tender.
- 05
Add mashed cooked chestnuts, stirring until the porridge is smooth; add water if overly thick.
- 06
Season with about 1/4 tsp salt. Optional pine nuts should be omitted for nut allergy or choking risks. Refrigerate leftovers promptly.
Helpful source links
Before you cook
Use fully cooked chestnuts and cook the rice until no hard centers remain. Omit pine nuts for allergy or choking risk. Refrigerate leftover rice porridge promptly and reheat thoroughly.
Allergens: 잣(선택 재료), 밤에 대한 개별 알레르기 주의
Image & source credits
AI-generated image.
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