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Black Sesame Porridge (Ggae Jook)
Deeply nutty and incredibly comforting, this traditional Korean rice porridge (ggae jook) transforms simple ingredients into a rich, speckled bowl of warmth. You'll soak short-grain rice until tender, then blend it with black sesame seeds to create a thick, oatmeal-like texture. It's a restorative dish that works just as well for a cozy breakfast as it does for an elegant dinner party starter. Top your bowl with toasted pine nuts and a drizzle of honey, or keep it savory with a simple pinch of salt.
Equipment
- Skillet
- Blender
- Saucepan
- Stovetop
Ingredients
- 1 cup short-grain rice
- 1 / 2 cup black sesame seeds
Instructions
- 1Submerge the short-grain rice in water and let it soak for at least two hours or up to overnight, then drain well. Soaking softens the grains so they blend smoothly.
- 2Toast the pine nuts in a dry skillet over medium heat until fragrant, then set them aside for garnishing.
- 3Process the drained rice in a blender with one cup of water. Add an extra tablespoon of water at a time if the blades need help catching the grains.
- 4Drop in the black sesame seeds and blend until the mixture forms a chunky paste, pouring in a little more water if it gets too thick.
- 5Transfer the blended rice and sesame paste to a medium saucepan and stir in three cups of water.
- 6Simmer the mixture over medium heat for roughly 20 minutes. Stir occasionally and press out any lumps that form.
- 7Lower the heat and continue simmering for another 10 to 15 minutes. Stir frequently as the porridge thickens to the consistency of cooked oatmeal. Constant stirring prevents the thick paste from scorching on the bottom of the pan.
- 8Ladle the hot porridge into bowls and scatter the toasted pine nuts over the top. Serve with sugar, honey, and salt on the side.
Notes
- Thickening: Whisk in a teaspoon or two of rice flour during the final simmering stage if the porridge needs extra help thickening.
- Sweet variation: Add red beans or sweet pumpkin puree to the base for a sweeter flavor profile.
- Savory variation: Top the finished porridge with cooked abalone or chopped clams.