Korean Geomeun Kong Juk (Black Bean Porridge)

Name: Korean Geomeun Kong Juk (Black Bean Porridge)
Prep time: 25 min
Cook time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Black beans 220 g; Short-grain rice 140 g; Water 1300 ml; Salt 0.75 tsp; Sugar 1 tbsp; Pine nuts 12 g; Sesame seeds 1 tbsp

Quick answer

Active time: 60 min
Waiting: See the steps
Level: Medium
Servings: 4 servings
Ingredients: 7

About this dish

Black soybeans cooked soft and blended with their cooking water turn the rice porridge a deep purple-black, with a toasty, nutty bean aroma throughout.

The beans and rice each need at least 4 hours of soaking before cooking begins.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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

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

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

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

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

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.