Korean Perilla Seed Porridge
Quick answer
Deulkkae juk is a traditional Korean porridge made by blending toasted perilla seeds into a smooth liquid and simmering it with soaked rice.
What makes this special
- Blended toasted perilla seeds provide a deep, walnut-like nuttiness to this smooth rice porridge.
- Toasted perilla seeds blended with water unlock deep walnut-like nuttiness
- Perilla oil and rice starch combine into a cream-thick porridge texture
Key ingredients
Core cooking flow
- 1 Rinse 150 g rice until the water runs mostly clear, then soak it in cold water for 30 minutes.
- 2 Use 50 g toasted perilla seeds, or warm raw seeds briefly over low heat just until fragrant.
- 3 Warm 1 teaspoon sesame oil in a heavy pot over low heat.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Rinse 150 g rice until the water runs mostly clear, then soak it in cold water for 30 minutes.
Drain it in a strainer for about 10 minutes so the grains are damp but not dripping.
- 2Control
Use 50 g toasted perilla seeds, or warm raw seeds briefly over low heat just until fragrant.
Blend them with 400 ml water for at least 1 minute, then strain to make a smooth perilla liquid.
- 3Control
Warm 1 teaspoon sesame oil in a heavy pot over low heat.
Add the drained rice and stir-fry for about 2 minutes, just until the outside of the grains looks slightly translucent, without browning.
- 4Control
Pour in the remaining 800 ml water and bring it to a boil over medium heat.
Once bubbling, lower the heat and simmer for about 20 minutes, stirring often and scraping the bottom to prevent sticking.
- 5Step
When the rice has softened and the porridge looks thick, pour in the strained perilla liquid.
Keep the heat low and stir for only 2 to 3 minutes so the nutty aroma stays clear.
- 6Finish
Season with 0.5 teaspoon salt, then turn off the heat.
The porridge is ready when it flows slowly from a spoon; ladle it into bowls and serve it warm while the texture is still creamy.
After the steps
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