Main ingredients 🥩
black sesamesoaked rice
Lim Sung-geun's Royal Black Sesame Porridge
A rich, thick traditional black sesame porridge enjoyed by Joseon dynasty kings as a nourishing breakfast dish
🙋 Recommended for
- ⭐ Those seeking a traditional healthy breakfast that settles the stomach and provides lasting warmth
- ⭐ Anyone wanting to master the authentic method of making smooth, lump-free black sesame porridge without water separation
Ingredients needed 🛒2 servings
- black sesame (black sesame seeds) 1 cup
- soaked rice 1 cup
- water 9 cups
- salt a pinch
Recipe 🍳
- In a blender, combine thoroughly washed black sesame, soaked rice, and 3 cups of the measured 9 cups of water. Blend until the texture is smooth and no coarse particles remain.
- Pour the blended mixture into a deep pot and begin cooking over medium heat, stirring constantly with a spatula to prevent sticking.
- As the porridge thickens and starts to clump, gradually add the remaining water in two separate portions to maintain even consistency.
- When the porridge has fully expanded and begins to bubble vigorously like a volcanic eruption, reduce the heat to low and simmer gently.
- Finally, add a very small amount of salt to taste, adjusting seasoning lightly. Once the porridge is uniformly thick and smooth with no separation between top and bottom layers, remove from heat and serve.
- Blend black sesame and soaked rice with 3 cups of water until very smooth.
- Transfer to a pot and cook while stirring. If lumps form, gradually add the remaining water in portions.
- Continue stirring constantly to prevent burning and cook until thickened.
- When bubbles rise like a volcano, season lightly with salt to finish.
Cooking tips 💡
- Do not add all 9 cups of water at once—divide them into three portions. This ensures the rice and sesame blend evenly and remain smooth.
- Avoid making the porridge too salty from the start; season only lightly at first. Add more salt or soy sauce to taste when serving.
- The bottom can easily stick, so stir continuously from the moment it starts boiling until the end of cooking.
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