MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kkaejuk (Sesame Seed Porridge)
 Categories: Korean
      Yield: 2 Servings
 
    1/3 c  Toasted sesame seeds
      3 c  Water
    1/3 c  Glutinous rice flour
           -(chapssal-garu)
      1 ts Kosher salt
      1 tb Light brown sugar
           -(optional)
      2 lg Egg yolks (optional)
 
  Juk means "porridge," and if you hang around Koreans, you're going to
  hear that word a lot. Thick and fortifying, with a satisfying nutty
  flavor, this version can be a quick breakfast for someone on the go
  or a snack for a student taking a study break.
  
  When I was young, my mom would wake me up every morning and ask if I
  wanted to go with her to the open-air market where she did her
  shopping. I wasn't interested in shopping so much as I wanted a snack
  of kkaejuk. In the corner of the market was a woman stirring a big
  steaming cauldron of it, with an adjacent bench for customers to sit
  on. She would ladle some of the golden porridge into a bowl and
  sprinkle some brown sugar on top. If you asked, she would place an
  egg yolk on top, which cost extra but was worth it. When I make
  kkaejuk now, I always remember the scene exactly: the woman, the
  bench, the market, my mom, and even the patterns in the porridge.
  
  Combine the sesame seeds and 1 cup of the water in a blender and
  blend for 1 minute. Add the remaining 2 cups water and the glutinous
  rice flour and blend for 30 seconds.
  
  Transfer the mixture to a small heavy pot, add the salt, and cook over
  medium heat, stirring occasionally with a wooden spoon, until the
  porridge thickens and bubbles and starts popping, 5 to 7 minutes.
  Then continue to cook, stirring, until thge porridge is smooth and
  has thinned a little bit, another 5 minutes.
  
  Transfer to serving bowls, sprinkle with the brown sugar, if using,
  and place an egg yolk on top of each bowl, if desired. Serve
  immediately.
  
  Recipe by Maangchi's Real Korean Cooking by Emily Kim, 2015
 
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