← Nouns Cooking · Korean

Ingredients

• 150 g short-grain rice, rinsed
• 50 g toasted black sesame seeds
• 1.2 l Water, divided
• 1 tsp Salt
• 2 tbsp sugar or honey, to taste (optional)
• 1 tbsp pine nuts or chopped dates, to garnish (optional)

Method

1. Soak the rice in cold water for 1 hour, then drain.
2. Blend the rice with 500 ml of the water until very fine. Separately, blend the sesame seeds with 250 ml water until smooth.
3. Pour the rice mixture into a heavy pot with another 300 ml water. Cook over medium heat, stirring constantly with a wooden spoon, for 8–10 min, until it thickens.
4. Stir in the sesame mixture, rinsing the blender with the last 150 ml water and adding that too. Cook over low heat for 8–10 min more, stirring often so it does not catch, until smooth, glossy and thick enough to coat the spoon.
5. Season with salt and serve hot, with sugar or honey at the table and pine nuts on top.

Tips

• Use sugar or rice syrup rather than honey for a vegan bowl, and skip the pine nuts for anyone with a nut allergy.
• It thickens as it cools; loosen leftovers with a splash of water when reheating.

Sources

Written in our own words after cross-checking these recipes:

Kimchimari Beyond Kimchee