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Title: Kkaejuk (Sesame Seed Porridge)
Categories: Korean
Yield: 2 Servings

1/3 c Toasted sesame seeds
3 c Water
1/3 c Glutinous rice flour
-(chapssal-garu)
1 ts Kosher salt
1 tb Light brown sugar
-(optional)
2 lg Egg yolks (optional)

Juk means "porridge," and if you hang around Koreans, you're going to
hear that word a lot. Thick and fortifying, with a satisfying nutty
flavor, this version can be a quick breakfast for someone on the go
or a snack for a student taking a study break.

When I was young, my mom would wake me up every morning and ask if I
wanted to go with her to the open-air market where she did her
shopping. I wasn't interested in shopping so much as I wanted a snack
of kkaejuk. In the corner of the market was a woman stirring a big
steaming cauldron of it, with an adjacent bench for customers to sit
on. She would ladle some of the golden porridge into a bowl and
sprinkle some brown sugar on top. If you asked, she would place an
egg yolk on top, which cost extra but was worth it. When I make
kkaejuk now, I always remember the scene exactly: the woman, the
bench, the market, my mom, and even the patterns in the porridge.

Combine the sesame seeds and 1 cup of the water in a blender and
blend for 1 minute. Add the remaining 2 cups water and the glutinous
rice flour and blend for 30 seconds.

Transfer the mixture to a small heavy pot, add the salt, and cook over
medium heat, stirring occasionally with a wooden spoon, until the
porridge thickens and bubbles and starts popping, 5 to 7 minutes.
Then continue to cook, stirring, until thge porridge is smooth and
has thinned a little bit, another 5 minutes.

Transfer to serving bowls, sprinkle with the brown sugar, if using,
and place an egg yolk on top of each bowl, if desired. Serve
immediately.

Recipe by Maangchi's Real Korean Cooking by Emily Kim, 2015

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