(knife chopping)
(happy music)
- Hello everybody, are you looking for something delicious
and easy and healthy recipe?
Today I'm making mung bean porridge.
It's called nokdu-juk in Korean.
Nokdu means mung beans.
Mung bean porridge is very delicious
and you can make so, so easily.
In Korean cuisine porridge is very important
and considered as a snack or a light meal.
I have already posted many, many recipes.
Remember you guys I just made with black sesame seeds,
pine nuts, and butternut squash, and what else?
Beef and vegetables and chicken.
But today I'm going to add
just an easy and simple delicious recipe,
porridge made with mung beans!
Here you go.
Mung bean, these are dried and skinned mung beans.
Real whole mung beans, dried mung beans are
green color as you know.
I use these because it's very easy and fast.
Everybody knows mung beans have a lot of, lot of nutrients,
vitamin A, C, E and also lots of protein.
Of course good for small children, babies.
When babies are ready to eat something
and they have like small teeth coming out
Korean housewives make porridge.
Let's open!
This is bowl with a strainer. I will use one cup,
one cup mung beans, half a cup rice.
Let's wash and soak in cold water.
Rubbing like this
Water is very clear.
Soak this for one hour.
One hour passed.
I'm going to strain this.
Then we can cook.
Medium-high heat.
When the pot is heated, let's add some sesame oil
around two teaspoons.
Still wet.
Keep stirring around two minutes
with a wooden spoon.
If we don't keep stirring the bottom is going to be burned.
You can see this rice is a little translucent.
Then let's add water, six cups water.
And cover this, let it cook over medium-high heat
for around 20 minutes.
But you gotta keep watching because it's easily boiling over
and when this is boiling over, you know that this method
Just half cover with the lid.
I'm going to set the timer for 20 minutes.
Boiling over, just stir this.
You remember in my last video, this gim-bugak.
Seaweed chips, we made this.
I'm going to add this to my porridge
to make it more delicious and crunchy.
Let's fry gim-bugak, rice paste part down.
One, two, three, four five and turn it over.
...Three, four, five.
Again turn it over, two, three, four, five.
Again one, two, three.
Look at this, beautiful!
I like to make this a little more crunchy.
It's great, beautiful, gorgeous,!
Then here.
So our gim-bugak is already prepared.
I'm going to use this.
You can add this whole gim-bugak to one bowl,
one large bowl or you can just split for two servings.
I like to give it a stir.
This porridge is very important in Korean cuisine.
There is a lot of beautiful and touching stories
melted in Korean porridge.
(laughs)
20 minutes passed.
Even now this is porridge but I like to make it more soft
and then I'm going to really lower the heat
and 10 minutes.
Oi-naengguk.
Sesame seeds.
(bell dings)
This is my oi-naengguk, cucumber, cold cucumber soup
and then porridge is done.
Gorgeous isn't it?
It's a yellow beautiful color.
Let's turn off.
We didn't add any salt.
For this amount one teaspoon salt.
Well mix this.
This is servings for four people, four servings
but if you are hungry, two servings.
If you are really hungry, one serving.
(laughs)
Break this and put it on top.
Let me taste!
Wow, it's hot.
Yummy this nokduj-juk by itself is delicious
but with the gim-bugak it's kind of you can't imagine
how delicious it is.
Can you see the steam, really hot.
It tastes like a little mashed potato and nutty.
Cold cucumber soup goes well with this.
(happy music)
I made gim-bugak in my previous video
and this nokdu-juk has a lot of protein
but really low calorie.
So today we made nokdu-juk, mung bean porridge
and special garnish gim-bugak.
You will really, really enjoy it.
Enjoy my recipe.
See you next time, bye~
(happy music)