www.Primo.com: Porridge for enthusiasts.

In Indonesia we have some kind of porridge made from rice apart like gruel and pureed green beans Likewise in South Korea, which also has a porridge-type food that is not only made of rice.

Reported by Maangchi, there are at least four kinds of porridge South Korean style that seemed to make Korean food lovers want to chase!

Hobakjuk (Pumpkin Butternut).

This porridge is made from Butternut squash are present in the winter or can be made from steamed pumpkin and diluted with boiling water. This slurry is also filled with dots or so-called rice cakes (tteok) and a sprinkling of sesame seeds.

Porridge Recipe hobakjuk.

Ingredients :
• 1 large yellow pumpkin
• 1 small green pumpkin
• walnuts according to taste
• 4 tablespoons of rice flour
• Sugar
• Salt
• Peanuts
How to make :
• Pumpkin Pumpkin large and small pieces of each of the segments, peeled, cooked with water and a pinch of salt for about 30 minutes.
• Pumpkin ripe sauce added a little water and then mash with a blender.
• Cook ground beans with water and a little salt, for about 5 minutes, until tender, drain.
• Rice flour mixed with a little sauce, pumpkin, shape into balls, then bathed again with the remaining rice flour.
• Cook the balls of rice flour with water until cooked for 5-10 minutes.
• Heat the flask of liquid, add a little salt and sugar, then enter the balls of flour are cooked, add sugar to taste.
• Remove, drain and sprinkle with walnuts and peanuts.

Dongji-patjuk (red bean porridge).

In addition to red bean ice or known patbingsoo, red beans can also be used as food in the form of a slurry which is usually eaten at the winter solstice, the days in which time is shorter than the time during the night. Same with hobakjuk, Dongji-patjuk also contains a chewy rice cake circle delicious.

Dongji-patjuk porridge recipe.

Material :
250 grams of dried red beans
150 gr Sugar
8 cups water
½ teaspoon salt
1 cup flour Ketan
Warm water

How to make :

Wash the red beans then soak and let stand overnight. This is done to reduce the time boiling red beans. But if you do not have time to soak overnight, then after the red beans washed, you can simply boiled.
After soaking overnight, rinse the beans with water, then enter red beans into the pan and add 6 cups of water, then boil over medium heat until the beans are tender.
At the time of boiling, make sure that the nut is always submerged by water. If not, add water so that the beans are always submerged.
To check whether the beans are soft or have not then take one nut and press down using your thumb and index finger, if the bean is destroyed when pressed once the beans have softened. After the beans soft, remove beans and drain.
Mash beans with a wooden spoon or a blender, but the texture of the beans still feels rough, not soft.
Thereafter, mix the beans earlier with sugar and salt, and add 2 cups of water and cook over low heat until cooked.
While waiting for porridge cooked, make balls of sticky rice with glutinous rice flour by mixing with warm water, knead and then form small balls. Insert the balls into the porridge was cooking, stirring until pureed and cooked glutinous rice balls.
Serve porridge in the bowl.

Heukimjajuk (Porridge Sesame Black).

In addition to delicious, porridge this one is also good for health and can be enjoyed in all seasons. Any easy way they are presented only black sesame seeds are roasted and then cooked with a mixture of water, salt and rice flour.

Porridge Recipe Heukimjajuk

Material.
2 cups rice soaked
25g black sesame seeds
70g pine nuts
½ tbsp salt
3 cups water (5g black sesame seeds, 10g pine nuts for garnish)
How to make

Rice soaked for 3 hours after being washed and finely milled.
Milled pine seeds and black sesame seeds with a little water.
Boil the rice milled together with 2 cups water for 2 ~ 3 minutes while diauk, stirring with a wooden ladle.
After almost becomes thick rice porridge, enter pine seeds and black sesame seeds and cook for 7 ~ 8 minutes. Need stirred evenly.
If porridge is too thick, add water and viscosity control.
Add salt and place in a bowl, then adorned with pine seeds and black sesame seeds left.

Tips
If the roasted pine seeds before cooking, the slurry becomes more savory flavor.
Need to be processed pine seeds and black sesame seeds are separated with rice. If milled
Should not be cooking all the ingredients simultaneously. Once the rice cooked, insert new pine seeds and sesame seeds are ground.

Jeonbokjuk (Porridge Abalone).

For fans of K-drama often hear the name of this porridge. Rice porridge mixed with sea snails are considered the most delicious makes jeonbokjuk referred to as 'the king of mush' in South Korea.

Abalone porridge recipe.

material
2 tail Jeonbok (shells of abalone)
2 cups rice soaked
1/2 tbsp finely chopped garlic
90g carrots

Seasoning

2 tbsp sesame oil
1 tbsp wine
1/2 leeks
1/2 teaspoon salt
2 pieces of dates Korea
5g of sesame seeds
5g seaweed powder Gim
1 leek thinly
How to cook

Wash the scallops with salt and remove the meat from the skin to wear a spoon;
Preformance organs minced clams and thinly sliced meat in accordance with its original form;
Minced carrot and the white part of the leek;
Grease pan with sesame oil and saute garlic, leeks, carrots, and leeks for 1 ~ 2 minutes until the carrots become transparent. Add rice and stir-fry together;
Enter the internal organs and the clam meat and stir-fry again for 1 ~ 2 minutes. Pour water as much as 5 times more than the amount of rice and enter the wine;
Cook over medium heat for 30 minutes until the rice becomes soft. If the water is not, add a little water during cooking.
Seaweed Gim baked on a griddle and destroyed by hand
Sesame seeds ground with a blender
Thin leek finely cut and soaked in water so spicy flavor is lost
Palm fruit peeled with twisting and rolled and cut
Place the pulp in a bowl and garnish with garnish
Thank you for reading this article. Written and posted by Bambang Sunarno. sunarnobambang86 @ gmail.
author:
https://plus.google.com/105319704331231770941.
name: Bambang Sunarno.
http://www.primadonablog.blogspot.com/2016/01/porridge-for-enthusiasts.html
Published Date: January 21, 2016 at 16:41