Nokdu Porridge: A Nourishing and Easy-to-Digest Recipe
Nokdu Porridge: A Nourishing and Easy-to-Digest Recipe
Nokdu Porridge (Mung Bean Porridge) with Skin On: Aids Toxin Elimination & Easy Cooking Method
My husband mentioned feeling a bit under the weather with a sore throat and general fatigue, so his appetite was low. I decided to make some nourishing Nokdu Porridge (Mung Bean Porridge) using mung beans from the freezer. In traditional Korean wisdom, mung beans are revered for their remarkable detoxifying properties, believed to neutralize ‘a hundred poisons.’ This potent effect is attributed to compounds like vitexin, isovitexin, and saponins found abundantly in the mung bean skin. These compounds help the body eliminate free radicals and heavy metals, contributing to anti-aging effects. Furthermore, mung beans are known to boost energy, aid digestion, promote urination, improve anemia, and their zinc content can help manage diabetes and prevent hypertension. Rich in plant-based protein with essential amino acids like leucine, isoleucine, and phenylalanine, they offer excellent nutritional value. This recipe utilizes a pressure cooker for a quick and easy way to cook the mung beans until perfectly soft, allowing you to enjoy the nutrients from the skin. It’s a comforting and healthy dish perfect for recovery and general well-being.
Ingredients- 400g dried mung beans
- 500g sweet rice (or regular short-grain rice)
- 1500ml water (for cooking mung beans) + 1800ml water (for cooking porridge)
- 3 tsp salt (to taste)
Cooking Instructions
Step 1
Begin by preparing the dried mung beans for your recipe.
Step 2
Wash the dried mung beans thoroughly under running water until the water runs clear. This step is crucial for removing any bitterness or impurities.
Step 3
In a bowl, combine the washed sweet rice (or regular rice) and the mung beans. Add plenty of water and let them soak for 3 to 4 hours. Soaking makes the mung beans much softer when cooked and improves nutrient absorption.
Step 4
Drain the soaked mung beans completely using a sieve. Removing excess water will help maintain the correct liquid ratio when cooking.
Step 5
Place the drained mung beans into a pressure cooker. Add 1500ml of fresh water. Using a pressure cooker will ensure the mung beans become incredibly tender and significantly reduce cooking time.
Step 6
Close the lid of the pressure cooker and bring it to heat. Once the whistle blows, continue to cook for 5 more minutes. Then, turn off the heat and allow the steam to release naturally until the pressure is completely gone.
Step 7
Wait patiently for the pressure cooker’s steam valve to stop releasing steam completely. This natural release ensures all pressure has subsided.
Step 8
Once you are certain all the steam has escaped from the pressure cooker’s valve, carefully open the lid. Be cautious, as residual steam can cause the lid to pop open unexpectedly.
Step 9
Using a spatula or an immersion blender (sometimes called a ‘goblet blender’ or ‘magic wand’), mash the well-cooked mung beans until they are smooth and creamy. Since they were cooked with the skin on, they should mash easily.
Step 10
Transfer the mashed mung beans to a separate bowl (traditionally called a ‘yangpoon’). Setting them aside makes it easier to adjust the porridge’s consistency later.
Step 11
Gently mash the soaked rice with a pestle or spatula. You don’t need to make it completely smooth; a slightly textured rice is fine.
Step 12
Add another 1800ml of fresh water to the pressure cooker. You can adjust this amount later based on your desired porridge thickness.
Step 13
Add the lightly mashed rice to the pressure cooker. Stir well to ensure the rice doesn’t clump together as it begins to cook.
Step 14
Bring the mixture to a boil while stirring occasionally to prevent the rice from sticking to the bottom. Continue cooking until the rice grains start to look translucent.
Step 15
Once the rice is partially cooked, add the mashed mung beans to the pressure cooker.
Step 16
Stir continuously to combine the mung beans and rice, ensuring the porridge doesn’t stick to the bottom of the pot. It’s important to scrape the bottom thoroughly. Be mindful of splattering, as hot porridge can cause burns. Stand back slightly and use your arm to stir gently while the Nokdu Porridge cooks.
Step 17
When the porridge reaches your desired consistency, add salt to taste and let it simmer for another moment. Remember that porridge appears thinner when hot and thickens as it cools, so aim for a slightly thinner consistency before turning off the heat. Ladle the finished Nokdu Porridge into serving bowls. For a lovely presentation, you can decorate the top with a few whole, unmashed mung beans arranged in a heart shape. Serve with love and enjoy this wholesome and delicious dish!
