Rice porridge is cooked with ground black sesame seeds and can be served with savory or sweet toppings. This Korean black sesame porridge is served with slices of fresh fruits, goji berries and lightly sweetened with agave nectar.
Rice porridge is also a popular dish in Korean cuisine. Just like in other part of Asia, porridge can be eaten as snack, for breakfast, lunch or dinner. I personally love porridge or often called congee. What you can put in your porridge is also very flexible. It all depends on how adventurous your taste buds are. This black sesame porridge is a really healthy porridge. I personally like the nuttiness of black sesame and I also agree with Cecilia Hae-Jin Lee, author of the Quick and Easy Korean cooking, that this is an elegant porridge in presentation and taste.
Korean black sesame porridge (Ggae jook)
- 1 cup short-grain rice
- About 4 cups water divided, plus more as needed
- 1/2 cup black sesame seeds
Serve with (optional)
- Honey or Agave Nectar
- Slices of fresh fruits
- Goji berries
- In a food processor, grind the rice with 1 cup of the water, adding more water a tablespoon at a time if needed. Add the sesame seeds and process until the mixture becomes a chunky paste, adding more water if needed (be sure to remember how much water you add in)
- Put the black rice mixture in a medium pan and stir in the rest of water. Let simmer over medium heat for about 20 minutes, stirring occasionally and breaking up any lumps as needed. Reduce the heat and let simmer and additional 10 to 15 minutes, stirring more frequently as the porridge thickens. It should be the consistency of oatmeal. If it's too thick to your liking, add a bit more water
- Divide the porridge among 4 individual bowls. Serve them warm or room temperature with optional toppings suggested above
You can add whatever toppings to the porridge if you like. I just thought adding some fresh fruits just make the whole presentation pops out 🙂 I added blackberries, slices of mandarin oranges, goji berries, and crunchy granola