Petitchef

Mung beans & rice porridge (nokdujuk)

Main Dish
4 servings
15 min
50 min
Very Easy

Ingredients

Number of serving: 4
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

  • 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.

Photos

Mung beans & rice Porridge (Nokdujuk), photo 1Mung beans & rice Porridge (Nokdujuk), photo 2




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