Korean Sesame Porridge (Toasted Sesame Silky Rice Porridge)
Quick answer
Kkaejuk is a traditional Korean porridge made by grinding toasted sesame seeds to a fine powder and simmering them with soaked rice, water, and milk until the mixture rea...
What makes this special
- Finely ground toasted sesame seeds adopt a silky, cream-soup consistency in this traditional kkaejuk.
- Only toasted sesame works here; raw seeds lack the nutty depth this porridge needs
- Milk added to water gives a richer texture and creamy ivory color
Key ingredients
Core cooking flow
- 1 Soak 1 cup short-grain rice for 30 minutes, then drain it well.
- 2 Grind 4 tablespoons toasted sesame seeds very finely in a mortar or blender.
- 3 Put the soaked rice and 900 ml water in a pot and bring it to a boil over medium heat.
Kkaejuk is a traditional Korean porridge made by grinding toasted sesame seeds to a fine powder and simmering them with soaked rice, water, and milk until the mixture reaches a silky, cream-soup consistency. Toasting the seeds before grinding is not optional -- raw sesame lacks the deep, roasted fragrance that defines the dish, and the heat of toasting develops oils and aroma compounds that grinding alone cannot produce. Constant stirring over low heat prevents the mixture from scorching and coaxes the rice grains into breaking down completely, merging with the sesame base so no distinct texture remains. Milk enriches the body beyond what water alone provides and gives the finished porridge a warm ivory color. The simplest version is seasoned with nothing but salt and served with a drizzle of honey or rice syrup, letting the roasted sesame flavor carry the bowl without distraction. Easily digestible and gentle on the stomach, kkaejuk has a long tradition as a morning meal, a recovery food for the sick, and a postpartum nourishment dish in Korean households.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak 1 cup short-grain rice for 30 minutes, then drain it well.
If excess soaking water stays with the grains, the porridge will loosen early and become harder to thicken evenly later.
- 2Finish
Grind 4 tablespoons toasted sesame seeds very finely in a mortar or blender.
Stop when the seeds look powdery and slightly oily, because coarse pieces will make the finished porridge feel gritty instead of silky.
- 3Control
Put the soaked rice and 900 ml water in a pot and bring it to a boil over medium heat.
Once it bubbles, stir along the bottom often so the starch does not settle and stick.
- 4Control
Lower the heat and simmer for about 20 minutes.
Stir frequently until the rice grains swell, lose their sharp edges, and the liquid turns cloudy and thicker, adding patience before the sesame goes in.
- 5Control
Add the ground sesame and 150 ml milk, then keep simmering on low for about 8 minutes.
Stir constantly, scraping the bottom, until the porridge turns warm ivory and thick like cream soup.
- 6Finish
Season with 1/2 teaspoon salt, taste once, and turn off the heat.
Ladle into bowls while warm and finish with 1 tablespoon honey, or rice syrup if you prefer a rounder sweetness.
After the steps
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