Korean Geomeun Kong Juk (Black Bean Porridge)
Quick answer
Black beans are soaked for at least four hours, then boiled until the skins wrinkle and the flesh softens through to the center.
What makes this special
- Soaked black beans blended into a smooth, purple-tinted porridge define this geomeun kong juk.
- Black beans soaked 4 hours then blended with their cooking water for deep anthocyanin purple
- Low heat with constant stirring prevents scorching and evens out the starchy thickness
Key ingredients
Core cooking flow
- 1 Wash 1 cup of black soybeans and 1/2 cup of rice separately and soak each in...
- 2 Combine the soaked black soybeans with 900ml of water in a pot and bring to a boil over medium heat.
- 3 Put the cooked beans and 600ml of the cooking liquid in a blender and blend until very smooth.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Wash 1 cup of black soybeans and 1/2 cup of rice separately and soak each in cold water for at least 4 hours.
Thorough soaking softens the skin of the beans so they blend smooth when ground.
- 2Control
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.
- 3Heat
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.
- 4Control
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.
- 5Control
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.
- 6Finish
Season with 1/2 teaspoon salt and add 1 teaspoon sugar if you prefer sweetness.
Ladle into bowls and top generously with pine nuts and sesame seeds for a nutty finish.
After the steps
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