STEP 1/17
Wash the glutinous rice and soak it.
STEP 2/17
Prepare a little more mung bean than glutinous rice.
Sticky rice: mung bean = 1:1.5
STEP 3/17
Wash the mung bean well.
STEP 4/17
Soak a little bit of the clean mung bean.
STEP 5/17
Boil the soaked mung bean using a pressure rice cooker.
STEP 6/17
Drain the soaked glutinous rice in a sieve.
STEP 7/17
Stir-fry perilla oil in a heated pot.
STEP 8/17
If you stir-fry it so that it doesn't stick, and if it's coated with perilla oil and turned white
STEP 9/17
I'll add water and boil it.
STEP 10/17
Stir once in a while so that it doesn'
Be careful of burns as they may splash!
STEP 11/17
The mung beans are all cooked.
STEP 12/17
It's better to boil it until it's mashed enough.
STEP 13/17
Add mung bean to sticky rice.
STEP 14/17
I'll cook it for you.
STEP 15/17
It stands out a lot!!! Be careful not to get burned.
STEP 16/17
It boiled quickly thanks to the soaked glutinous rice.
STEP 17/17
Nutrition mung bean porridge is done!
I made mung bean porridge out of mung bean. It's cumbersome and you can eat soft porridge with Holvin. Shouldn't you take the nutritional value of the skin? If you go to a porridge restaurant, you can find dried radish, salted fish, dongchimi, and so on? If you eat it with it, you will be able to taste the delicious nutritious porridge!