Rice Medium

Korean Geomeun Kong Juk (Black Bean Porridge)

Quick answer

Total time: 60 min
Level: Medium
Servings: 4 servings
Ingredients: 7

About this dish

Black beans are soaked for at least four hours, then boiled until the skins wrinkle and the flesh softens through to the center.

They are blended with their cooking liquid into a thick, smooth slurry that forms the base of the porridge. This bean puree is combined with separately soaked rice and the mixture is simmered over low heat, stirred regularly to prevent the starch from catching on the bottom of the pot. As the rice breaks down and the starch gelatinizes, the porridge thickens gradually into a smooth, velvety consistency. The anthocyanins in the black bean skins stain the porridge a deep purple-gray, and the flavor is earthy and distinctly nutty, unlike the lighter taste of plain rice porridge. Passing the finished porridge through a sieve removes the bean skins for a cleaner texture. Seasoned with salt alone, it reads as a savory meal; a tablespoon of sugar shifts it toward something gently sweet. Pine nuts and sesame scattered on top layer in additional nuttiness, and the porridge is frequently made as restorative food given the beans nutritional density.

Ingredients

servings

IngredientAmountUnit

Black beans220 gg

Short-grain rice140 gg

Water1300 mlml

Salt¾ tsptsp

Sugar1 tbsptbsp

Pine nuts12 gg

Sesame seeds1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Wash 220g black beans and 140g rice separately and soak each in cold water for at least 4 hours so the bean skins and rice centers hydrate fully.
2

Control

Combine the soaked black soybeans with 900ml of water in a pot and bring to a boil over medium heat.

Reduce to low and simmer for 20 minutes until the beans are very soft. They are done when they crush easily between fingers. Let cool slightly.
3

Heat

Put the cooked beans and 600ml of the cooking liquid in a blender and blend until very smooth.

Blend for at least 1 minute so the skins are completely processed for a creamy texture.
4

Control

In a pot, combine the soaked rice with 400ml of water and cook over medium heat, scraping the bottom with a wooden spoon to prevent sticking. Cook for about 10 minutes until the grains swell and turn semi-transparent.
5

Control

Pour the blended bean liquid into the pot, reduce to low heat, and cook for 10 more minutes.

The porridge scorches easily on the bottom so stir continuously throughout.
6

Season

Stir in 0.75 tsp salt and 1 tbsp sugar.

Divide among bowls and top evenly with 12g pine nuts and 1 tbsp sesame seeds.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Soaked black beans blended into a smooth, purple-tinted porridge define this geomeun kong juk.
Finish cue: They are done when they crush easily between fingers.