Today I will make a healthy and tasty porridge made with dried mung beans. It is called “nokdujuk” in Korean. This porridge is thought to be good for people who are sick, or for those who do not have much of an appetite. In Korea, mung beans are thought to reduce fever and cleanse your body of toxins. When my husband got sick recently, I made this for him and it helped his condition. Of course, you can eat this delicious porridge even if you are not sick. ๐ The mild mung bean flavor, along with the rice, tastes great. Try it someday.
Yield: 4 Servings
Short Korean Lesson
- NokDu (๋ น๋) = Mung Beans
- Ggan NokDu (๊น ๋ น๋) = Peeled Mung Beans
Video Instructions
Main Ingredients
- ยฝ Cup Dried Mung Beans
- ยฝ Cup Short Grain Rice
- ยฝ Cup Sweet Rice
- 10 Cups Water
- ยฝ Tbsp Sesame Oil
- 1 tsp Salt
Directions
Obtain ยฝ cup of dried mung beans, ยฝ cup of short grain rice, and ยฝ cup of sweet rice. As an option, you can just use 1 cup total of short grain rice, skipping the sweet rice.
Wash the beans and rice separately several times and soak each one in 1 cup of water for about an hour.
Drain.
Boil the mung beans and about 7 cups of water in a covered pot. Once it starts to boil, cook for about 30 minutes on high.
Add the short grain rice, sweet rice, and ยฝ Tbsp of sesame oil in a heated pot. Fry for 2 minutes on high. Continuously stir it so that the rice will not stick to the bottom and burn.
Pour the cooked mung beans and water on top of the rice.
Add 3 cups of water and 1 tsp of salt. Once it starts to boil again, cook covered for 20 minutes on medium-high, or until the rice has finished cooking. You can adjust the saltiness to your tastes or you can allow your guests to adjust it themselves.
I like thick porridge. However, if you like more broth, you can add a little more water. ๐
Serve the porridge with kimchi or other Korean side dishes. In this picture, I served the porridge with the following side dishes: black bean, spinach, pickled radish, and mustard seaweed. (from left to right) Please check out those side dishes on my blog. My son loved eating it too, so if you have kids, this can be a good food to feed them. Enjoy. ๐
That looks so awesome!! ๐ฎ I’ll DEFINITELY try this one out.
This will be good for my weak stomach.
ahaha also, I’ve seen that you haven’t done ์ฐ๋นต
I live in an area where it’s impossible to get.
I was wondering if you have ever made ์ฐ๋นต before, and if you have, could you possibly post up your version?
even if you can’t, I’ll still be enjoying your blog and your recipes!
hi Alice,
Thanks for your comment. ^^ What kind of ์ฐ๋นต do you want ? You want it with red bean paste filling or veggy and meat filling ?? I will add it to my list. ๐
wow thank you so much! ๐
actually anything is good – whatever you’d like to do
but if you can’t choose
then the classic red bean is good too
I’ll be looking forward to your recipe!
hi Alice,
Okay.. I will make some kind of ์ฐ๋นต for you someday..hehe thanks ๐
Hi. I just wanted to let you know I used to really enjoy your food blogs, until recently, since Sempio started being your sponsor. How do I know they are your sponsor? You are using their products in almost all of your recipes and I no longer look at it as being homemade, your food. Sempio is not a very good Korean food company, having MSG in a lot if their sauces and it’s not very good, too. I understand how sponsor relationships work where you need to promote their items, but if you can do it less aggressively and go back to making things the old fashioned way, like before, I think you’d look less like a sell out and more genuine. Thanks.
Ignore Star’s rude comment. While I understand where she is coming from, it could have been addressed in a more grown up way. Some people have no respect. I think everyone else here is thankful for your FREE delicious Korean recipes.
Thanks for your honest feedback. I’m Aeri’s husband. We are also sensitive to the concerns you have. At the time when Sempio first approached us about a partnership, Aeri was seriously considering stopping the blog. Many people think that “power bloggers” make a lot of money, but that is actually a rare exception. At the time, she was putting an incredible amount of time into creating recipes, recording videos, editing videos, posting recipes, replying to people, etc. Not including any expenses like paying a hosting company for the blog, she was only making around $1-$2 an hour for her work. Aeri really enjoys sharing Korean food with the rest of the world and meeting people on the Internet, but she places greater emphasis on her family. She wanted to do something to help the future of her family, and supporting Aeri’s Kitchen was getting in the way. Sempio’s sponsorship helped encourage her to continue Aeri’s Kitchen and wait to see what will happen in the future. We did not like the idea of our blog and YouTube channel becoming polluted with commercial sponsorship. In fact, we almost told Sempio “No thanks.” We realized that there would be people who do and don’t care. In order to try and please everybody, we tried to segregate the commercialism. For YouTube, we created a separate channel with Sempio. People who do not care subscribed to that channel in addition to Aeri’s main channel. This works really good for YouTube. On the blog, it is a little more difficult, but things are somewhat segregated. There is a separate category for Sempio, which is where specific things related to Sempio are placed. If you subscribe to the RSS feed, you can have some control over that.
There are two types of cooking styles at home. One is making everything from scratch and the other is what I call “cheating.” I wanted the focus of Aeri’s Kitchen to be around making things from scratch, but not everybody is interested in that because of the time and effort required. It almost seems to me that, today, almost all food cooked in American homes “cheats” to some extent. If somebody makes a hamburger, would that be considered “homemade?” The roll was most likely bought from a store, and if they put ketchup on it, they are most likely using a premade sauce. Using ketchup as an example, I personally do not know of anybody who made ketchup at home, neither have I had the opportunity to taste homemade ketchup. Using Sempio’s premade sauces is not much different than squirting some ketchup, mustard, and picked relish on a hamburger. I don’t know anybody who doesn’t cheat at least a little when making food. If we only focused on making food from scratch, we would be ignoring the group of people that want to cheat a little. People have requested Aeri show them how to make Korean food using some of the premade packages that are available in stores, so this seemed like a good chance to make recipes for both groups of people.
Another issue that you brought up was the quality of Sempio’s products. Actually, Sempio is a highly respected company in Korea that makes good products. I’m not just saying that because they are a sponsor. Aeri already preferred Sempio’s soy sauce over the other brands, so a Sempio partnership seemed like a good fit with Aeri’s Kitchen. You can substitute other brands if you want. There may be some differences in the flavor, and there are differences in the saltiness between brands. This is one of the reasons that Aeri usually says to adjust the saltiness to your tastes – she doesn’t know what brand you are going to be using.
Thanks again for your honest feedback. When I get time to redo the blog layout and design, I may be able to segregate things better on the blog too.
I don’t think you need to separate things…honestly, if we had a subscription we were paying for maybe it would be different but it’s so awesome to have this site for free. I’m a Korean born adoptee who left for the U.S. when I was 6. I’m now 33, with a french culinary education and a job as a private chef but always wanted to find my “food roots” as I remember the flavors. I was so excited to find Aeri’s website and have been learning all about Korean cuisine. It really brings back memories. Keep up the good work and we appreciate all you do! You’ve helped me rediscover my past ๐
Wow, Jason, thank you for taking the time to compose that eloquent response.
Hello Aerie!
I love your blog SO much, and have learned to make some really delicious things for my boyfriend. He is Korean and we plan to move to the states someday, so I want to learn to make Korean food so that I can help him when he feels homesick. I have a question for you! What is sweet rice? I have never heard of it before.
Since I’m living in Korea, I have to find the ingredients at the store by asking for them by their Korean name. I know a couple of my friends use this blog here in Korea, too. Would it be possible to include the Korean words for some of the more unusual ingredients on the ingredient list?
I really appreciate all the hard work that you do, and I love your blog so, so much. Thank you, Aerie!
Sincerely,
Elizabeth ๐
hi Elizabeth,
Nice to meet you. Wow, you have a Korean bf..that’s cool ~~ ๐
About your question, sweet rice is called also glutinous rice.. normal Korean rice is short grain rice which is more sticky than long grain rice..then this sweet rice is even more sticky than short grain rice.. here is a wikipedia link for you about it. ๐
http://en.wikipedia.org/wiki/Glutinous_rice
Wish your happiness with your bf for a long time.
Thank you so much Aerie! Your link completely answered my question.
Thanks for the well-wishes! I hope you are always happy, and thank you again for all the wonderful free recipes. ๐ ๐
Hi Aeri, I see the mung beans you’re using are green. Can I use the dried peeled yellow colored mung beans? And what else can I make with the peeled mung beans besides bindaetteok? I have a huge bag.
hi Mee Ae,
Yes, you can use peeled mung beans too. You can make rice cake with mung beans.. you can make filling for something.. like sweet mung bean paste .. Thanks ๐
Can you please post a recipe for pat bap using a rice cooker and also recipe for 5-grain rice using a rice cooker?
I have been able to find similar recipes but not using a rice cooker
Thank you
hi Kim Biggs,
When we moved to Korea from America, we got rid of rice cooker.. because we decided to use pressure cooker here. So I’m sorry that I might not be able to make the rice with rice cooker..but I can post them with pressure cooker someday. thanks.