Kongjuk

Bean and Rice Porridge(Kongjuk)

Kongjuk is a porridge of ground soybeans and non-glutinous rice. It is sweet, soft and rich in nutrients. Soybeans originated from Manchuria, where Goguryeo had been founded. Therefore, Korea developed various dishes using soybeans.

Ingredients

- 160 g (1 cup) white soybean
1.6 kg (8 cups) boiling water
800 g (4 cups) changing water
- 135 g (¾ cups) non-glutinous rice
- 1 kg (5 cups) water
- 8 g (2 tsp) salt

AMT after cook	AMT per 1	Temp.	Heat time	Cook time	Cooker
1.32kg(4 portions)	330g	60~65℃	1 Hour 9 min	5 Hour	20cm pot

Prepared ingredient

1. Wash the rice and soak in water for 2 hours (220 g). Drain water on a strainer for 10 min.

Recipe

1. Put the soybean and water in the pot, heat it up for 7min. on high heat. When it boils, lower the heat to medium, boil it for 20 min. (369 g). 【Photo 1】

2. Put the soybean on a strainer, skin off by rubbing in water. Put the soybean and water into the mixer, grind it for 2 min. 【Photos 2 & 3】

3. Put the rice and water in the pot, heat it up for 8 min. on high heat. When it boils, lower the heat to medium, boil it for 25 min. with stirring occasionally

4.When the rice properly sodden, add the ground soybean, boil it for 10 min. Bring it to a boil after season with salt. 【Photos 4】

Time	Process	Heat Control
ready	Soaking non-glutinous rice, Soaking soybean
0min	Boiling soybean. Grinding soybean	H-heat 7 min. M-heat 20 min.
20min	Boiling porridge	H-heat 5 min. M-heat 25 min.
50min	Boiling after adding ground soybean	M-heat 12 min.