Heukimjajuk

Heukimjajuk (Korean Black Sesame Porridge)

Heukimjajuk is a nutty, comforting Korean black sesame porridge often given to children and the convalescent. Roasted black sesame is the star, lending deep aroma to a soft rice-and-flour base.

Prep

10 min

Cook

35 min

Total

45 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •100 g (3½ oz) short-grain white rice, or null
• •700 ml (3 cups) water, for cooking the rice
• •60 g (½ cup) Korean roasted black sesame seeds (heukimja), use Korean brand if possible; do not substitute unhulled non-Korean sesame
• •40 g (⅓ cup) all-purpose flour, or null
• •600 ml (2½ cups) water, for the porridge
• •3 g (½ tsp) fine sea salt, or null
• •20 g (1½ Tbsp) honey or sugar, traditional sweetening; adjust to taste

Steps

1. 1 Rinse the rice in several changes of cool water until the water runs nearly clear, then drain.
2. 2 Combine the rinsed rice with 700 ml (3 cups) water in a heavy pot, bring to a boil, then reduce the heat, cover, and simmer for 20 minutes, until the rice is very soft and beginning to break down. Remove from the heat.
3. 3 While the rice cooks, place the roasted black sesame seeds in a dry skillet over medium-low heat and toast for 2–3 minutes, stirring constantly, until they smell intensely nutty. Take care not to burn them; burnt sesame turns bitter. Remove from the pan immediately.
4. 4 Grind the toasted sesame in a mortar and pestle, spice grinder, or small food processor until it forms a coarse, fragrant paste. A few small bits of seed are fine.
5. 5 In a small bowl, whisk the flour with 60 ml (¼ cup) of the 600 ml water into a smooth slurry with no lumps.
6. 6 Return the cooked rice to a simmer over medium heat. Whisk in the flour slurry and the remaining water, stirring constantly to prevent lumps.
7. 7 Add the ground black sesame and the salt. Stirring frequently to keep the bottom from catching, simmer gently for 10–12 minutes, until the porridge is creamy, glossy, and thick enough to coat a spoon (it will thicken further as it cools).
8. 8 Stir in the honey or sugar until dissolved, taste, and adjust salt and sweetness.
9. 9 Ladle into warm bowls. Heukimjajuk is traditionally eaten thinned with a little extra hot water if it becomes too thick on standing.