Ingredients
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For the Porridge Base:
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1 cup brown rice, rinsed and drained
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2 cups water, plus more if needed
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1/2 teaspoon salt
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1 tablespoon vegetable oil (optional but recommended for non-stick)
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For the Topping:
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1/2 cup dried lentils
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3 cups water, preferably filtered
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1 tablespoon apple cider vinegar (for fermentation)
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2 green onions, thinly sliced (reserve a few slices for garnish)
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2 cloves garlic, minced
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1 small piece of fresh ginger, peeled and grated
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1 tablespoon soy sauce
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1 teaspoon sesame oil
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1/2 teaspoon ground black pepper
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2 tablespoons gochujang (Korean chili paste), adjust to taste
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Optional Add-Ins:
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1 medium cucumber, thinly sliced
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A handful of fresh perilla leaves (also known as Korean shiso or kkaennip), stems removed and thinly sliced
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Sesame seeds and sunflower seeds, for garnishing
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Equipment:
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Medium pot for boiling water
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Small bowl for making the dressing
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Blender or food processor for blending the toppings
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Strainer for straining the cooked lentils
Directions
Sub_title: Warm up your mornings with this comforting and satisfying Korean lentil porridge, perfect for any season!
Description: This Korean lentil porridge, also known as “mung bean jelly porridge,” is a traditional breakfast dish that’s both nutritious and delicious. It’s made with affordable and easily accessible ingredients like green onions, ginger, garlic, sesame oil, and gochujang (Korean chili paste). The protein-packed lentils are a great alternative to meat, while the spiciness from the gochujang adds depth and warmth to the dish. Plus, it’s gluten-free, low-carb, raw till you cook the rice, and seasonal since it uses fresh ingredients like cucumber and perilla leaves. This versatile recipe can be enjoyed all year round!
Ingredients:
For the Porridge Base:
1 cup brown rice, rinsed and drained
2 cups water, plus more if needed
1/2 teaspoon salt
1 tablespoon vegetable oil (optional but recommended for non-stick)
For the Topping:
1/2 cup dried lentils
3 cups water, preferably filtered
1 tablespoon apple cider vinegar (for fermentation)
2 green onions, thinly sliced (reserve a few slices for garnish)
2 cloves garlic, minced
1 small piece of fresh ginger, peeled and grated
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon ground black pepper
2 tablespoons gochujang (Korean chili paste), adjust to taste
Optional Add-Ins:
1 medium cucumber, thinly sliced
A handful of fresh perilla leaves (also known as Korean shiso or kkaennip), stems removed and thinly sliced
Sesame seeds and sunflower seeds, for garnishing
Equipment:
Medium pot for boiling water
Small bowl for making the dressing
Blender or food processor for blending the toppings
Strainer for straining the cooked lentils
Instructions:
1. Prepare the porridge base: Combine the washed and drained brown rice, water, and salt in a medium pot. Bring to a boil over high heat, then reduce the heat to low and cover. Simmer for about 40 minutes, adding more water if necessary, until the rice has softened and broken down into a thick consistency. Remove from heat and set aside.
2. Cook the lentils: While the rice is cooking, prepare the lentils by combining them with 3 cups of water, the apple cider vinegar, and a pinch of salt in a small bowl. Set aside to soak for at least 3 hours or overnight.
3. Blend the lentil mixture: After soaking, drain the lentils and reserve the liquid. Transfer the lentils to a blender or food processor along with the reserved liquid, green onion, garlic, ginger, soy sauce, sesame oil, black pepper, and gochujang. Blend until smooth, scraping down the sides as needed.
4. Assemble the porridge: Divide the prepared porridge base between two large bowls. Ladle the blended lentil mixture onto each serving. Top with the optional cucumbers, perilla leaves, and a drizzle of the dressing made from mixing together the remaining ingredients in a small bowl. Garnish with sesame seeds and sunflower seeds, if desired.
5. Serve immediately: Enjoy your hearty and healthy Korean Lentil Porridge hot or cold! You can store leftovers in an airtight container in
Steps
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1
Done
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Prepare the porridge base: Combine the washed and drained brown rice, water, and salt in a medium pot. Bring to a boil over high heat, then reduce the heat to low and cover. Simmer for about 40 minutes, adding more water if necessary, until the rice has softened and broken down into a thick consistency. Remove from heat and set aside. |
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2
Done
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Cook the lentils: While the rice is cooking, prepare the lentils by combining them with 3 cups of water, the apple cider vinegar, and a pinch of salt in a small bowl. Set aside to soak for at least 3 hours or overnight. |
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3
Done
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Blend the lentil mixture: After soaking, drain the lentils and reserve the liquid. Transfer the lentils to a blender or food processor along with the reserved liquid, green onion, garlic, ginger, soy sauce, sesame oil, black pepper, and gochujang. Blend until smooth, scraping down the sides as needed. |
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4
Done
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Assemble the porridge: Divide the prepared porridge base between two large bowls. Ladle the blended lentil mixture onto each serving. Top with the optional cucumbers, perilla leaves, and a drizzle of the dressing made from mixing together the remaining ingredients in a small bowl. Garnish with sesame seeds and sunflower seeds, if desired. |
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5
Done
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Serve immediately: Enjoy your hearty and healthy Korean Lentil Porridge hot or cold! You can store leftovers in an airtight container in |
