mung bean porridge
I made mung bean porridge. The longer it boils, the thicker and tastier mung bean porridge becomes. It's also good for breakfast.
6 serving
Within 999 minutes
lee์‰ํ”„
Ingredients
  • Mung bean
    500g
  • Sticky rice
    300g
  • Water
    2L
  • Chicken stock
    2piece
Cooking Steps
STEP 1/6
Soak mung beans in water and take them out (about an hour)
STEP 2/6
Soak sticky rice in water and take it out. (About an hour)
STEP 3/6
*Put mung beans and glutinous rice in a pot, pour water, and bring to a boil.
*Stir from time to time.
STEP 4/6
*Boil for about 20 minutes, add *chicken stock and bring to a boil.
STEP 5/6
*After boiling for 10 more minutes
* Reduce the heat to low and simmer for another 10 minutes.
STEP 6/6
Please put it in a bowl.
*For mung beans, peeled green beans were used. *Rinse the green beans while removing the remaining skin. *You do not need to completely remove the shell. *If the soaking time for mung bean and glutinous rice is long, reduce the amount of water. *Personally, boiling it for a long time tastes deeper and delicious. *If there is no chicken stock, season with salt.
Cooking review
3.67
score
  • 877*****
    score
    When I put chicken stock in mung bean porridge, the savory taste of mung bean porridge disappears and only the chicken stock taste remains I thought it would taste better if it was made only with salt, but I failedcrying I think savory mung bean porridge with salt is much better for adults
    2025-01-20 12:26
  • 250*****
    score
    Your mother's in the hospital for knee surgery She said she didn't like it, so I made it for the first time I couldn't see him, so I told him She called and said she enjoyed the food I was surprised because it was delicious Haha Thanks to chef lee, I'm having a grateful day Thank you
    2021-05-08 16:46
  • 982*****
    score
    I did it as it is, but it's so delicious
    2021-04-06 08:38
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