🥣 Black Sesame Porridge (Heukimja-juk)

I found this recipe in the excellent book Corée Gourmande by Luna Kyung. I had wanted to try it for a very long time, and as soon as I received the toasted black sesame, I got started.

To be completely honest, I forgot to add salt when I cooked this recipe, and it tasted nothing like anything I had ever tried before! So I recommend salting to taste (or sweetening), but it is undeniably a very healthy, very filling, and above all, visually stunning soup!

It's a very enjoyable recipe to make, as it also allows you to discover several techniques (making glutinous rice paste, toasting sesame, making a toasted sesame mixture...).

⏳ Recipe Duration

• Total time: 2h45 (including 2h soaking)
• Preparation: 25 minutes
• Cooking: 20 minutes

📋 Ingredients (for 5 people)

• 160 g short-grain rice.
• 80 g black sesame
• Water
• Garnish (optional): slices of dried jujube

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🥢 Preparation Steps

1️⃣ Prepare the rice: Key step for perfect texture!

1. Wash the rice thoroughly in several changes of water until the water runs clear.
2. Soak the rice in 600 ml of water for at least 2 hours.

2️⃣ Prepare the black sesame

1. Wash the black sesame seeds in a fine sieve. Drain for a few minutes.
2. Heat a pan over high heat and add the black sesame. Heat, stirring constantly with a wooden spatula for about 2 minutes. This will allow the seeds to finish "drying".

1. Lower the heat and continue cooking over low heat for an additional 10 minutes, until the seeds begin to open and release a toasted nutty smell. Caution: watch carefully to prevent them from burning!
2. Transfer the seeds to a plate and let them cool completely.

3️⃣ Blend the black sesame

• In an immersion blender, combine the sesame seeds with 350 ml of water and blend until a paste forms. The sesame seeds should be very fine at the end of this step. Set aside.

4️⃣ Blend the rice

• Drain the soaked rice and blend it finely with the immersion blender in 200 ml of water to obtain a homogeneous consistency. You will get a very nice milky texture.

5️⃣ Cook the soup

• Pour 900 ml of water into a saucepan and add the blended rice. Bring to a boil over high heat, stirring constantly to prevent the mixture from sticking to the bottom of the pan. You will see a film of rice sticking to the spoon, but the mixture will eventually become homogeneous.
• Reduce the heat to low and cook for about 20 minutes, stirring very regularly (be careful of rice paste splatters).

• Salt to taste.

6️⃣ Serve and enjoy

Serve the soup hot in bowls. For garnish, add a few pine nuts and dried jujube slices.

🧑‍🍳 Tips and tricks

💡 Storage: The soup can be stored in the refrigerator for 1 to 2 days, but reheat it gently, adding a little water if it becomes too thick.
💡 Benefits of black sesame: Rich in calcium, iron, and antioxidants, black sesame is a key ingredient in Korean cuisine, appreciated for its energizing properties.