Korean sweet porridge has a delicate natural sweetness. It can be made from blended ingredients like red beans, black sesame seeds, or pumpkin. Those blended ingredients can be thickened using a rice slurry (mix of rice flour and water) or blended cooked rice.
Sweet Porridge: How it’s Made
Sweet Porridge Liquid:
Water is most often used to make sweet porridge instead of broth.
Thickening Sweet Porridge:
Sweet porridge is usually made by blending an ingredient and then simmering and thickening that ingredient. Remember that I can’t cover every method, but I will cover the most common method.
When you want to thicken your sweet porridge, you can add a mixture of glutinous rice flour and water together in a separate bowl and then pour it into the blended liquid ingredient to thicken it. Make sure you constantly stir and keep the porridge on a lower heat, so it doesn’t pop at you or stick to the pot.
If you do not have rice flour, you can blend cooked glutinous rice with water and then add that and let that thicken. Some little pieces/chunks of rice are fine to have in your porridge; it makes the porridge look nice too! Some people even do not blend the cooked rice before adding it. It is a preference thing.
Sweet Porridge: Garnish
Along with the contents in the porridge, porridge is often garnished with different ingredients like pine nuts, walnuts, almonds, pumpkin seeds, black sesame seeds, sugar, dates (대추), honey, rice flour balls/dumplings, and whole red beans.
Leave a Reply