Maangchi official Nokdu-juk cooking video
Creator video demonstrates this exact mung-bean porridge
Official cooking video · Maangchi · YOUTUBEKorean Skinned Mung Bean and Rice Porridge (Nokdu-juk, 4 Servings)
Mild Korean porridge made by soaking skinned dried mung beans and rice, briefly toasting them in sesame oil, then simmering until soft. It differs from red bean or pine nut porridge; allow about an hour for soaking.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Rinse 1 cup mung beans and 1/2 cup rice several times, then soak together in plenty of cold water for at least 1 hour. Drain and discard the soaking water.
- 02
Heat 2 tsp sesame oil in a heavy pot over medium heat. Stir the drained beans and rice for roughly 2–3 minutes until some grains become slightly translucent.
- 03
Add 6 cups (about 1.44 L) water and bring to a boil. Leave the lid partly open to prevent boil-over, simmer over medium heat for about 20 minutes, stirring periodically.
- 04
Lower the heat and cook 5–10 more minutes. Confirm both beans and rice are tender enough to mash easily; if still firm, add a little water and continue simmering.
- 05
Season with about 1 tsp salt. Serve hot, optionally topped with crumbled gim-bugak. Divide leftovers into shallow containers and refrigerate within 2 hours.
Helpful source links
Before you cook
Use food-grade skinned mung beans, soak and fully cook until very soft. Check sesame/legume allergies and wheat/soy in any packaged topping. Hot porridge can burn. Refrigerate within 2 hours at 4°C or below and use leftovers within 3–4 days.
Allergens: 참깨·참기름 / sesame / ごま, 녹두(콩류) / mung beans (legume) / 緑豆（豆類）, 시판 김부각의 밀·대두 등은 제품 표시 확인 / check optional seaweed chip label for wheat/soy / 市販の海苔チップは小麦・大豆の表示を確認
Image & source credits
These illustrations stand in for food photos.
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