Korean Perilla Seed Porridge
Deulkkae juk is a traditional Korean porridge made by blending toasted perilla seeds into a smooth liquid and simmering it with soaked rice. Toasting the seeds beforehand unlocks a deep, earthy nuttiness that defines every spoonful of the finished porridge. The rice is first stir-fried briefly in sesame oil, then the perilla liquid is poured in and the mixture is stirred over low heat until the starch from the rice and the natural oils from the seeds combine into a thick, creamy consistency. Salt is the only seasoning needed - the perilla carries enough flavor on its own to make the bowl complete. The porridge is easy to digest and coats the stomach gently, making it suitable as a morning meal or a restorative dish during illness. In Korean tradition, deulkkae juk has long served as a warming winter food, valued for its ability to nourish without burdening the body.
Adjust Servings
Instructions
- 1
Soak rice for 30 minutes.
- 2
Blend perilla seeds with some water until smooth.
- 3
Bring rice and water to a boil in a pot over low heat, stirring continuously.
- 4
When the rice is tender, stir in perilla liquid, season with salt, and finish with sesame oil.
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Nutrition (per serving)
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