Korean🥣 Soups & stews

Bean Porridge (Kongjuk)

Name: Bean Porridge (Kongjuk)
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 cups Dried green peas (or any beans like soybeans, white beans, red beans); 2 cups Cold water; 3½ cups Hot water; ½ cup Glutinous rice flour; ¼ tsp Salt; ¼ cups Boiling water; 2 tsp Potato starch (or glutinous rice flour); Oil; 1 Korean jujube; Pine nuts; 2 tsp Honey

⏱ 75 min🍽 Serves 2

A healthy and delicious Korean bean porridge made with soaked beans cooked until creamy. You can use any type of beans: soybeans, white beans, red beans, or dried green peas as shown here. Topped with homemade glutinous rice cakes and garnished with traditional Korean jujube and pine nuts. Perfect for a weekend brunch—completely vegan and elegant.

Adapted from a video by Maangchi

Bean porridge (Kongjuk: 콩죽)

Watch on YouTube

Ingredients

Dried green peas (or any beans like soybeans, white beans, red beans)2 cups
Cold water2 cups
Hot water3½ cups
Glutinous rice flourFor making rice cake½ cup
Salt1/4 tsp for dough, plus 1 tsp for seasoning the porridge¼ tsp
Boiling waterTo mix with glutinous rice flour¼ cups
Potato starch (or glutinous rice flour)For dusting the rice cake surface2 tsp
OilFor frying the rice cake

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Rinse the beans and soak them in cold water for about 8 hours, rinsing multiple times. Ensure they are covered with plenty of water.
2
Drain the soaked beans.
3
Place 2 cups of beans with 2 cups of water in a pot, cover, and cook on very low heat for about 1 hour until the beans are very tender and easily mashable. Around 15 minutes in, the water may start to boil over—partially open the lid if needed.
4
Prepare the jujube garnish: take one large jujube and carefully cut around the seed. Remove the seed while keeping the fruit intact, filling the edges with pine nuts. Roll it into a nice shape, wrap with plastic wrap, and refrigerate until ready to use.
5
Make the glutinous rice dough: boil a small amount of water. Mix 1/2 cup glutinous rice flour, 1/4 tsp salt, and 1/4 cup boiling water with a wooden spoon until manageable. Knead by hand until smooth, soft, and well combined, about 1 minute.
6
After 1 hour, the beans should be well-mashed with a beautiful green color. Stir a few times, then remove from heat.
7
Strain the bean mixture using a sieve, gradually pouring 3.5 cups of hot water so that only the beans pass through, removing any rough bits.
8
Add 1/4 cup glutinous rice flour to the strained porridge and mix well.
9
Divide the dough in half. Dust with potato starch (or glutinous rice flour). Flatten each half and shape into a rectangle, then cut into same-sized squares. Roll the leftover dough into small balls.
10
Heat oil in a pan and fry the square rice cakes until golden. Drain and set aside.
11
Return the porridge pot to the stove. When it comes to a boil, add all the rice cake balls. Keep the heat at medium and cook for 3 minutes until the balls float.
12
Add 1 tsp salt to season the porridge. Lower the heat.
13
Turn off the heat. Add the fried square rice cakes to the porridge. Drizzle with honey (about 2 tsp). Garnish with sliced jujube and pine nuts. Serve and enjoy.

Bean Porridge (Kongjuk)

Ingredients

Steps

More like this