Mung beans & rice porridge (nokdujuk)

Name: Mung beans & rice porridge (nokdujuk)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: En
Ingredients: 1 cup peeled mung beans; 1 cup rice; 5 cups homemade chicken stock (if you don't have homemade chicken stock, use plain water); 3 cups of water; 2 tablepsoons finely chopped carrot; 3 tablepsoons finely chopped green onions; a pinch of salt to taste

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Main Dish

Very Easy

1 h 5 m

Ingredients

1 cup peeled mung beans
1 cup rice
5 cups homemade chicken stock (if you don't have homemade chicken stock, use plain water)
3 cups of water
2 tablepsoons finely chopped carrot
3 tablepsoons finely chopped green onions
a pinch of salt to taste

Preparation

Preparation15 min

Cook time50 min

Wash 1 cup of rice and soak it in cold water for 2 hours. Drain it through a strainer.
Also soak mung beans in the 3 cups of cold water about 2 hours.
Add 5 cups of chicken stock and 3 cups of mung beans soaked water and mung beans in a large pot, boil with high heat.
Then reduce heat to medium (lower the heat if it boils over and uncover the lid slightly); cook about 20 minutes till the mung beans is cooked.
Remove the cooked mungbeans using a strainer from the pot; put it into food processor and grind the mung beans roughly.
Add rice and carrots into the pot and boil in high heat; then reduce to medium heat.
Every now and then open the lid and stir the porridge so the rice doesn't burn on the bottom the pot.
When the rice looks cooked and add the grinded mung beans, then boil again.
Add green onions and stir often until the rice and mung beans mixture cooked all the way about 10 to 15 minutes.