Maangchi: Korean Bean Porridge Kongjuk
Official source video using split green peas and rice flour; this simplified version omits decorative rice cakes and pine nuts.
Official cooking video · Maangchi · YOUTUBEKorean Kongjuk: Creamy Split Green Pea Porridge (2 Servings)
A simplified variation of Korean bean porridge made with soaked split green peas, blended or mashed and thickened with glutinous rice flour. The source's decorative rice cakes and pine nuts are omitted. Dried peas need an additional 6–8 hours of refrigerated soaking.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
If starting with dry split peas, soak refrigerated in water for 6–8 hours and rinse. Measure 2 cups of soaked peas.
- 02
Put soaked peas with 2 cups water in a heavy pot. Cover and simmer over medium heat for roughly an hour until the peas mash easily, stirring occasionally.
- 03
Mash the peas, add the remaining 3 1/2 cups water gradually, and press through a sieve or use an immersion blender. Do not seal hot beans in a countertop blender.
- 04
Mix 1/4 cup glutinous rice flour with a little cooled porridge liquid, stir into the pot and cook gently until bubbling and fully thickened with no raw flour taste.
- 05
Season with salt and divide between two bowls. Add a little honey if desired; pit and finely slice optional jujube as garnish.
Helpful source links
Before you cook
Cook dried peas until fully soft and never blend piping-hot liquid in a sealed blender. Check legume allergies. Do not offer honey to infants under 12 months. Chill leftovers within two hours at 4°C or colder and reheat thoroughly.
Allergens: 완두콩 등 콩류 과민반응 확인 / pea and legume sensitivity / えんどう豆など豆類アレルギーに注意, 찹쌀·대추·꿀은 제품별 성분 확인 / check ingredient labels / 各材料の表示を確認
Image & source credits
These illustrations stand in for food photos.
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