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Heukimjajuk
Heukimjajuk is one of the classic dishes in the porridge tradition of South Korea.
About Heukimjajuk
Heukimjajuk is one of the classic dishes in the porridge tradition of South Korea. It is prepared with rice, flour and sesame.
🏛️ History & Culture
Heukimjajuk, or black sesame porridge, is a traditional Korean juk (porridge) that has been enjoyed for centuries as a nourishing and easily digestible meal. Its origins are rooted in Korean royal court cuisine and home cooking, where black sesame was valued for its rich, nutty flavor and believed health benefits. The dish is commonly served to those recovering from illness or as a comforting breakfast, reflecting Korea’s cultural emphasis on food as medicine.
Regional variations across Korea are subtle, with some versions using glutinous rice for a thicker texture, while others add honey or jujube for sweetness. Black sesame porridge holds cultural significance as part of the broader juk tradition, often associated with care and hospitality, especially for elders or new mothers. While its exact historical timeline is not precisely documented, the use of black sesame in Korean cuisine is well established, and heukimjajuk remains a beloved classic in modern Korean dining.
🍳 How to make Heukimjajuk
AI-assisted, not kitchen-testedHeukimjajuk (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 Rinse the rice in several changes of cool water until the water runs nearly clear, then drain.
- 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 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 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 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 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 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 Stir in the honey or sugar until dissolved, taste, and adjust salt and sweetness.
- 9 Ladle into warm bowls. Heukimjajuk is traditionally eaten thinned with a little extra hot water if it becomes too thick on standing.
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✅ Before you go to South Korea
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