Black sesame porridge – 깨죽 (ggae jook)

This is another recipe from Cecilia Hae-Jin Lee’s book “Quick and Easy Korean cooking”.

I love the flavour of black sesame especially in milk teas and ice cream, so I thought this recipe was worth trying.

I didn’t add any sugar but Cecilia suggests making sweet versions with red beans or pumpkin. I added honey and black sesame ice cream to make an interesting recipe.

Here is the recipe – it is quite easy to make. I halved the quantities and made six bowls of porridge.

Ingredients

  • 1 cup short-grain rice
  • About 4 cups water, plus more as needed
  • 0.5 cup black sesame seeds
  • Toasted pine nuts for garnish
  • Sugar or honey for serving (I used honey)
  • Salt for serving (I didnt use this)

Method

Soak the rice in water to cover for at least 2 hours or overnight. Drain the water before use.  I found that 4 hours is sufficient soaking time.

Put the rice and 1 cup of water into the blender than process the mixture for about 15 seconds. Add the sesame seeds then blend until a smooth paste.

Put the blended mixture into a saucepan and stir in about 3 cups of the water. Let simmer over a medium heat for about 20 minutes, stirring occasionally and breaking up lumps. I added more water because the mixture was getting too thick. Reduce the heat and let simmer for another 10 to 15 minutes stirring more frequently as the porridge thickens. It should be the consistency of oatmeal.

Pour the porridge into individual bowls and sprinkle with pine nuts. Serve warm with sugar or honey and salt on the side.  I was thinking of adding sugar, honey or golden syrup to the porridge mixture before pouring into the bowls.

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2 responses to this post.

  1. When I was cooking this porridge I was reminded of the volcanic mud pools at Rotorua in New Zealand!

    Reply

  2. Posted by tommy on September 29, 2013 at 1:28 am

    volcanic mud haha!

    Reply

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