Korean Geomeun Kong Juk (Black Bean Porridge)
Black beans are soaked for at least four hours, boiled until soft, then blended with their cooking liquid into a smooth slurry. This bean puree is combined with separately soaked rice and simmered on low heat, stirring frequently to prevent sticking, until everything merges into a thick, velvety porridge. The beans' deep, almost nutty flavor dominates each spoonful, and the dish can be finished with salt alone for a savory version or with a tablespoon of sugar for a subtly sweet one. Pine nuts and sesame seeds on top add a contrasting crunch and reinforce the overall nuttiness.
Adjust Servings
Instructions
- 1
Rinse black beans and rice separately, then soak both for at least 4 hours.
- 2
Boil black beans with 900 ml water for 20 minutes, then cool slightly.
- 3
Blend cooked beans with some cooking liquid until smooth.
- 4
Cook soaked rice with remaining 400 ml water for 10 minutes, stirring.
- 5
Add blended bean liquid and simmer 10 more minutes, stirring to prevent sticking.
- 6
Season with salt and sugar, then garnish with pine nuts and sesame seeds.
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