Bean porridge (Kongjuk: 콩죽) Full Recipe With Video
Bean porridge (Kongjuk: 콩죽) Full Recipe With Video
Ingredients for 2 servings
2 cups (about 11 ounces) of soaked dried split green peas
1 or 2 jujubes
7 or 8 pine nuts
1 tablespoon honey
1 teaspoon salt
2 teaspoons vegetable oil
For rice cake:
½ cup plus ¼ cup glutinous rice flour
¼ teaspoon salt
¼ cup hot water
2 teaspoons potato starch (or glutinous rice flour)
Directions
Prepare the beans:
Put the soaked beans into a thick pot and add 2 cups of water. Cover and boil over medium heat for 1 hour, or until soft and tender enough to mash. Stir with a wooden spoon occasionally. If you use frozen soaked beans, it will actually take less time, from 30 to 40 minutes.
Mash the beans with a wooden spoon and put them into a strainer over the pot. Little by little, add 3½ cups water to the beans as you stir and press them through the strainer with a wooden spoon.
Discard the rough stuff and lumps, and add ¼ cup glutinous rice flour to the peas in the pot. Stir well.
Make the jujube garnish:
Hold a jujube in one hand and your knife vertically in the other. Push it into the jujube until you can feel it touching the seed. Turn the jujube as you work your knife around the seed, to separate it from the jujube fruit.
Flatten the jujube fruit onto your cutting board, sticky side up. Put some some pine nuts on the edge and press them into the jujube. Roll the jujube around the nuts.
Squeeze it tightly so it holds together, then cut it crosswise into slices.
Make the rice cake dough:
Combine ½ cup glutinous rice flour, ¼ teaspoon salt, and ¼ of cup hot water in a bowl. Mix with a wooden spoon until the dough cools down enough to be handled with your hands.
Knead the dough by hand for about a minute until smooth. Wrap it in plastic wrap and set aside for about 10 minutes.
Dust your cutting board with potato starch. Divide the rice cake dough into 2 equal pieces, and flatten each piece on your cutting board into disks about 4 inches in diameter, getting them well dusted in the process.
Layer one disk on top of the other and cut them into two squares, then four rectangles, about 2 inches by 1 inch pieces.
Press the leftover dough together into a lump and make small rice cake balls with it. Dust them with starch and set aside.
Lightly fry the rectangular rice cakes:
Heat a skillet with 2 teaspoons of vegetable oil. Fry the 4 rectangular rice cakes for 1 minute over medium heat. Turn them over and cook another minute.
Turn down the heat to low and keep cooking until both sides get crispy.
Cook the porridge:
Bring the bean porridge to a boil. Add the rice cake balls and 1 teaspoon salt.
Cook for another 3 minutes until the porridge is bubbling and the rice cake balls are fully cooked.
Construct and serve:
Ladle the porridge into 2 bowls.
Gently lay 2 fried rice cakes on top of the porridge of each bowl. Set some jujube garnishes on top of the rice cakes.
Serve hot.
Ingredients for 2 servings
2 cups (about 11 ounces) of soaked dried split green peas
1 or 2 jujubes
7 or 8 pine nuts
1 tablespoon honey
1 teaspoon salt
2 teaspoons vegetable oil
For rice cake:
½ cup plus ¼ cup glutinous rice flour
¼ teaspoon salt
¼ cup hot water
2 teaspoons potato starch (or glutinous rice flour)
Directions
Prepare the beans:
Put the soaked beans into a thick pot and add 2 cups of water. Cover and boil over medium heat for 1 hour, or until soft and tender enough to mash. Stir with a wooden spoon occasionally. If you use frozen soaked beans, it will actually take less time, from 30 to 40 minutes.
Mash the beans with a wooden spoon and put them into a strainer over the pot. Little by little, add 3½ cups water to the beans as you stir and press them through the strainer with a wooden spoon.
Discard the rough stuff and lumps, and add ¼ cup glutinous rice flour to the peas in the pot. Stir well.
Make the jujube garnish:
Hold a jujube in one hand and your knife vertically in the other. Push it into the jujube until you can feel it touching the seed. Turn the jujube as you work your knife around the seed, to separate it from the jujube fruit.
Flatten the jujube fruit onto your cutting board, sticky side up. Put some some pine nuts on the edge and press them into the jujube. Roll the jujube around the nuts.
Squeeze it tightly so it holds together, then cut it crosswise into slices.
Make the rice cake dough:
Combine ½ cup glutinous rice flour, ¼ teaspoon salt, and ¼ of cup hot water in a bowl. Mix with a wooden spoon until the dough cools down enough to be handled with your hands.
Knead the dough by hand for about a minute until smooth. Wrap it in plastic wrap and set aside for about 10 minutes.
Dust your cutting board with potato starch. Divide the rice cake dough into 2 equal pieces, and flatten each piece on your cutting board into disks about 4 inches in diameter, getting them well dusted in the process.
Layer one disk on top of the other and cut them into two squares, then four rectangles, about 2 inches by 1 inch pieces.
Press the leftover dough together into a lump and make small rice cake balls with it. Dust them with starch and set aside.
Lightly fry the rectangular rice cakes:
Heat a skillet with 2 teaspoons of vegetable oil. Fry the 4 rectangular rice cakes for 1 minute over medium heat. Turn them over and cook another minute.
Turn down the heat to low and keep cooking until both sides get crispy.
Cook the porridge:
Bring the bean porridge to a boil. Add the rice cake balls and 1 teaspoon salt.
Cook for another 3 minutes until the porridge is bubbling and the rice cake balls are fully cooked.
Construct and serve:
Ladle the porridge into 2 bowls.
Gently lay 2 fried rice cakes on top of the porridge of each bowl. Set some jujube garnishes on top of the rice cakes.
Serve hot.
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