AI-generated imageKorean Black-Sesame Rice Porridge, Heukimja-Juk (6 Servings)
Roasted black sesame and soaked short-grain rice are blended separately and stirred into Korean porridge. Different from pine-nut or red-bean porridge. Allow 1 hour of rice soaking beyond active prep.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Rinse rice, soak in ample water for at least 1 hour and drain. Soaking is extra waiting time.
- 02
Check 1/2 cup roasted black sesame for debris. Blend with part of 2 cups water, adding the rest gradually until fine.
- 03
Blend drained rice finely with 1 cup cool water. Never operate a sealed blender with hot liquid.
- 04
Combine both mixtures in a heavy-bottomed pot and bring toward a simmer over medium heat, stirring.
- 05
Add the remaining 2 cups water in portions and stir over low heat for about 10–15 minutes until rice is fully cooked and thickened. Add up to 1 more cup for a looser porridge.
- 06
Season with salt after the rice cooks; add a little honey or sugar if desired. Cool slightly before eating because it is very hot.
Helpful source links
Before you cook
Black sesame is a sesame allergen. Stir to prevent sticking and hot splatters. Chill leftover rice porridge in shallow containers within 2 hours and reheat to 74°C.
Allergens: 참깨(검은깨)
Image & source credits
AI-generated image.
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