Disclosure: This post may contain affiliate links
Ah black sesame, one of my favorite ingredients. Not only because the color matches my soul, but also because of how versatile it is. I’ve used it to make granola, vegan shortbread, and now porridge. Korean Black Sesame Porridge or Heugimja-juk to be exact.
This sweet dish looks like witch's brew and it practically is with its health properties. Because it’s easy to digest and the sesame seeds are high in iron, it’s often given to the elderly or women who have just given birth to keep their strength up. Nutty and subtly sweet, it’s a hearty breakfast option that will help keep you satisfied for hours. Just make sure to brush your teeth afterwards unless you like that gray tooth look.
Now, my recipe is not traditional. At all. But I’m a busy girl working full time and blogging/social media as a side hustle. And meal prep is supposed to help save you time, which is what this recipe does. Most recipes call for soaking and grinding your sesame seeds and rice for the porridge. I took a shortcut and used already ground versions: black sesame tahini and sweet rice flour. Both of these items can usually be found in your local Asian grocery store or online.
Also I made a character based on it, just because it was so pretty. You can find it on my instagram as well. Yes, this is a shameless self plug.
Enjoy this dish hot with a sprinkle of sesame seeds, pine nuts, an extra drizzle of maple syrup, gogi berries, and/or jujubes. Whether it’s spooky season or not, this black sesame porridge that looks like something out of a fairytale is great no matter what time of year it is.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe:
Makes about 3 servings
Ingredients:
170 g - Silken Tofu* - Optional
112 g - Black Sesame Tahini
1 L - Water - Divided
90 g - Sweet Rice Flour
45 ml - Maple Syrup or Honey - Optional
½ tsp - Kosher Salt
Instructions:
To a blender, add silken tofu, black sesame tahini, 300 ml water. Blend until completely smooth.
Pour mixture into a pot over medium low heat. Bring to a simmer. Stir occasionally to avoid burning.
In a small bowl add sweet rice flour. In batches, stir in 100 ml water or until a thick paste forms.
Turn heat on stove to low. To avoid clumps, in batches, stir in rice flour paste.
When mixture becomes thick pour in remaining water 120 ml at a time until desired consistency is reached*. Stir in salt*.
*Notes:
Silken tofu is not traditional in this recipe. I like to add it for the creaminess and a bit of extra protein.
I like my porridge on the thicker side, but add more water as needed if you prefer it thinner.
Add the salt at the end as adding it too early will cause the porridge to be runny.
Want to try a savory korean dish? How about this low carb Kimchi Fried Rice?
