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1
Rinse the skinned mung beans and rice under cold water until the water runs clear, then soak for about 1 hour.
2
Strain the soaked mung beans and rice using a strainer.
3
Heat a pot on medium-high heat and add the sesame oil. Add the drained mung beans and rice, stirring constantly for about 2 minutes to prevent the bottom from burning.
4
Add 6 cups of water, cover the pot partially with a lid to prevent boiling over, and cook over medium-high heat for about 20 minutes.
5
Reduce the heat and continue cooking for about 10 minutes until the porridge becomes very soft and creamy.
6
Remove from heat and add salt, stirring well to combine.
7
Ladle the porridge into bowls and garnish with crushed seaweed chips and sesame seeds.
PrimedTableBETA
