Mung Bean Porridge

By • February 7, 2013 1 Comments

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Author Notes: Over the four years I've spent living on the other side of the world in Korea, I've been fortunate to have found a family, far away from home. I've spent many an evening in the home of one of my closest Korean friends, spoiled by her mother's whimsical cooking. This porridge is her take on a Korean classic - a belly-warming bowl of goodness, particularly good when you're feeling under the weather. green tea and kimchi

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Serves 4

a warming winter recipe | MUNG BEAN PORRIDGE

  • 1 cup split mung beans (whole are okay too but cooking time will be longer)
  • 1/2 an onion, minced
  • 2 cloves of garlic, minced
  • 2 teaspoons salt
  • 1 splash perilla oil (or good quality olive oil)
  • 1 handful chopped chives or scallions
  • a pot of prepared brown rice
  1. wash the mung beans well and pick over to make sure any small stones are removed.
  2. cover with water and boil about fifteen minutes, skimming foam off the top if necessary.
  3. drain the water and give beans a rinse.
  4. cover again with fresh water, adding salt and boiling again with lid slightly askew until beans are soft and most of the water is absorbed, about another twenty minutes. you want a soupy porridge so add water as necessary to avoid beans from drying out.
  5. serve mung in a bowl with an equal portion of cooked rice and drizzle generously with perilla oil and a healthy sprinkle of sesame seeds.
  6. add some chopped scallions or chives to the bowl and a bit of purple cabbage salad for color.

a burst of color | PURPLE CABBAGE SALAD

  • 1 cup purple cabbage, very thinly sliced
  • 1/2 an onion, very thinly sliced
  • 1 pinch salt
  • 1 splash fresh lemon juice
  1. in a large bowl, mix all of the ingredients well, using your hands to massage the cabbage until soft.
  2. as it begins to wilt, it will take on a beautiful shade of pink.
  3. set aside, allowing cabbage to marinate in it's own juices.
  4. serve with mung bean porridge or as a colorful side to any dish. 

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