Discover Korean Food 118: Dr. Sook-Ja Yoon’s “EunHaeng Juk”

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EunHaeng Juk is a Nonglutinous Rice Porridge dish mixed with Ginkgo Nuts.

[Ingredients & Quantity]
1 cup Nonglutinous Rice, 2 cups Water
1/4 cup Ginkgo Nut, 2 cups Water
3 cups Water, 1tsp Salt

1. Soak the nonglutinous rice in water for 2 hours and then drain.
2. Pan-fry the ginkgo nuts and peel the shells.
3. Grind the rice and the nuts with 2 cups of water.
4. Boil the grinded rice and the nuts, with 10g of chopped nuts and 3 cups of Water for 6 minutes at a high temperature.
5. Boil them for 20 minutes at a medium temperature and steam for 10 minutes.
6. Season with Salt and boil for another 2 minutes.

* When you boil the water pour it slowly while stirring so it doesn’t get sticky.
* You can add Pine Nuts for an aromatic taste.

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