Mung bean porridge (Nokdu-juk: 녹두죽)

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 this easy and simple delicious recipe. Porridge made with mung beans! Here you go! Mung bean. This is dried and skinned mung beans. Real whole mung beans. Dried mung beans, green color as you know. I use this because it's very easy and fast. Everybody knows mung beans have a lot of a 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 some like small teeth coming out, we Korean housewives make porridge. Let's open! This is a bowl with a strainer. And I'll use one cup. One cup mung beans. Half a cup rice. Let's wash this and soak in cold water. Rubbing like this. So 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 pot is heated, let's add some sesame oil. Around two teaspoons. Just still wet. And stir this. Keep stirring around two minutes with a wooden spoon. If we don't keep stirring, the bottom is going to be... You can see this rice is a little translucent. And 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 then when this is boiling over, you know this method. Just half cover with a lid. I'm going to set timer for 20 minutes. It's 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 pot 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! Okay. So our gim-bugak is already prepared. So I'm going to use... You can add this whole gim-bugak to one bowl. One large bowl. Or you can just split it for two servings. I like to give it a stir. This porridge is very important in Korean cuisine. There's a lot of beautiful and touching stories melted in Korean porridge. 20 minutes passed. Even now this is porridge. But I like to make it softer. And then I'm going to really lower the heat. And 10 minutes. Oi-naengguk. Sesame seeds. Oh! This is my oi-naengguk. Cucumber. Cold cucumber soup. And then porridge is done. Gorgeous, isn't it? It's yellow. Beautiful color. Let's turn off. We didn't add any salt. For this amount, one teaspoon salt. Well mix this. These are servings for four people. Four servings. But if you are hungry, two servings. If you are really hungry, one serving. Break this and on top. Let me taste! Wow, it's hot. Yummy. This nokdu-juk by itself is delicious. But with gim-bugak, 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. I made gim-bugak in my previous video. And this nokdu-juk, it has a lot of protein. But really low calorie. So today we made nokdu-juk. Mung bean porridge. And special garnishes. Gim-bugak. You will really really enjoy. Enjoy my recipe. See you next time! Bye!