← Nouns Cooking · Korean

Ingredients

• 200 g short-grain rice
• 100 g Pine nuts, plus a few to garnish
• 750 ml Water, divided
• salt, to serve
• sugar or honey, to serve (optional)
• 1 Dried jujubes (Korean red dates, daechu), thinly sliced, to garnish (optional)

Method

1. Wash the rice and soak it for 2 hours, then drain.
2. Blend the rice with 250 ml of the water until very smooth, and pour into a pot. Blend the pine nuts with another 250 ml water until milky and smooth.
3. Add the remaining water to the rice and cook over medium heat for 6–8 min, stirring constantly with a wooden spoon, until it thickens.
4. Lower the heat and stir in the pine nut milk a little at a time. Simmer gently for 10 min, stirring slowly and only in one direction, until thick and glossy.
5. Serve with salt and a little sugar on the side so everyone seasons their own bowl, garnished with pine nuts and jujube.

Tips

• Do not salt the pot: salting while cooking can make the porridge go thin and watery.
• Contains pine nuts, a tree nut allergen. Serve with sugar rather than honey to keep it vegan.

Sources

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

Korean Bapsang Maangchi Aeri’s Kitchen