📝 About This Recipe
Experience the ultimate comfort in a bowl with this traditional Korean Nokdu-juk, a velvety porridge that balances the earthy, nutty profile of mung beans with the soothing texture of short-grain rice. Historically revered in Korea for its detoxifying properties and gentle digestibility, this dish offers a clean, minimalist flavor profile that is both restorative and deeply satisfying. Whether served as a healing breakfast or a light dinner, its creamy consistency and subtle sweetness make it a timeless staple of temple-inspired cuisine.
🥗 Ingredients
The Grains & Legumes
- 1 cup Dried whole mung beans (rinsed and debris removed)
- 1/2 cup Short-grain white rice (sometimes labeled as sushi rice)
- 1/4 cup Sweet rice (Glutinous rice) (adds a signature silky thickness)
Cooking Liquids
- 8 cups Filtered water (divided use)
- 1 cup Vegetable stock (optional, for a deeper savory base)
Seasoning & Aromatics
- 1 teaspoon Sea salt (adjust to taste at the very end)
- 1 tablespoon Toasted sesame oil (for sautéing the rice)
Garnish & Toppings
- 1 teaspoon Toasted sesame seeds (crushed slightly to release oils)
- 5-6 pieces Pine nuts (per bowl)
- 1 stalk Scallions (finely sliced on a bias)
- 1/4 cup Shredded roasted seaweed (Gim) (for a salty umami crunch)
👨🍳 Instructions
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1
Place the dried mung beans in a large bowl and cover with plenty of water. Let them soak for at least 2 hours, or overnight for the best texture.
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2
In a separate bowl, combine the short-grain rice and sweet rice. Rinse under cold water until the water runs clear, then soak for 1 hour.
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3
Drain the soaked mung beans and place them in a heavy-bottomed pot with 5 cups of water. Bring to a boil over high heat.
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4
Once boiling, reduce the heat to medium-low, cover, and simmer for 30-35 minutes until the beans are very soft and starting to burst.
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5
Drain the cooked beans, reserving the cooking liquid. For a traditional smooth texture, push the beans through a fine-mesh sieve to remove the skins, or for a rustic feel, pulse them briefly in a blender with a splash of the cooking liquid.
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6
Drain the soaked rice thoroughly. In a clean, large pot, add the sesame oil and the soaked rice over medium heat.
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7
Sauté the rice for 2-3 minutes until the grains become slightly translucent around the edges and smell nutty.
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8
Slowly pour in the reserved mung bean cooking liquid plus the remaining 3 cups of water (and stock if using). Bring to a gentle boil.
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9
Reduce heat to low and simmer the rice for about 15 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
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10
Stir in the processed mung bean purée. Continue to simmer on low for another 10-15 minutes.
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11
Stir frequently during this final stage, as the starch from the rice and beans will thicken the mixture quickly.
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12
Once the porridge reaches a thick, creamy consistency and the rice grains are fully blossomed, season with sea salt.
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13
Ladle the hot porridge into deep bowls. Garnish with toasted sesame seeds, pine nuts, scallions, and a few strips of roasted seaweed.
💡 Chef's Tips
Always soak your beans and rice; this ensures even cooking and a creamier mouthfeel. Don't salt the porridge until the very end, as salt can toughen the beans during the cooking process. If the porridge becomes too thick upon standing, simply stir in a little hot water or broth to loosen it. For a shortcut, you can use peeled (yellow) mung beans, which skip the sieving step entirely. Stir consistently in the final stages to prevent the bottom from scorching, which would ruin the delicate flavor.
🍽️ Serving Suggestions
Serve with a side of well-fermented Baechu-kimchi (Napa cabbage kimchi) for a spicy contrast. Pair with Dongchimi (radish water kimchi) for a refreshing, cooling palate cleanser. Add a drizzle of extra toasted sesame oil on top just before eating. Serve alongside a simple soy-braised beef (Jang-jorim) for added protein. Enjoy with a cup of warm barley tea (Bori-cha) to complete the traditional Korean experience.