Creamy Soybean Milk, Perilla Seed, and Mushroom Porridge
Rich and Nutty Porridge Made with Jeongssipum Soybean Milk
This creamy soybean milk, perilla seed, and mushroom porridge is incredibly satisfying and gentle on the stomach, making it a perfect choice for breakfast, lunch, or dinner. Its rich, nutty flavor is truly exceptional!
Main Ingredients- 500ml Jeongssipum Rich Soybean Milk (regular soy)
- 500ml Jeongssipum Rich Black Soybean Milk
- 2 cups Short-grain Rice
- 800ml Water
- 200g Assorted Mushrooms (e.g., shiitake, oyster, king oyster)
- 1 Tbsp Minced Garlic
- 1 medium Onion
Seasoning- 1 Tbsp Soy Sauce
- 1 Tbsp Tuna Extract (or Korean soup soy sauce)
- 1 Tbsp Sesame Oil
- 1.5 Tbsp Salt (adjust to taste)
- 4 Tbsp Ground Perilla Seeds
- 1 Tbsp Soy Sauce
- 1 Tbsp Tuna Extract (or Korean soup soy sauce)
- 1 Tbsp Sesame Oil
- 1.5 Tbsp Salt (adjust to taste)
- 4 Tbsp Ground Perilla Seeds
Cooking Instructions
Step 1
First, finely mince the onion. This will add a lovely aroma. Lightly rinse the assorted mushrooms under running water, trim off any tough stem ends, and then slice or tear them into bite-sized pieces.
Step 2
Wash the rice thoroughly in clean water until the water runs clear. Drain the rice and place it in a blender along with 500ml of Jeongssipum Rich Soybean Milk. Blend until smooth, ensuring no rice grains remain visible.
Step 3
Lightly grease a pot with sesame oil. Add the minced onion and minced garlic. Sauté over medium-low heat until the onion becomes translucent and fragrant. Be careful not to burn the garlic.
Step 4
Once the onion is translucent, add all the prepared assorted mushrooms. Cook until the mushrooms soften and release their moisture. Stirring occasionally will help them cook evenly and develop their flavor.
Step 5
When the mushrooms have softened, pour in the blended rice and soybean milk mixture. Use a spatula to stir and ensure there are no lumps.
Step 6
Now, add the 500ml of Jeongssipum Rich Black Soybean Milk and 800ml of water. Bring the mixture to a boil, then reduce the heat to medium-low. Stir continuously to prevent sticking.
Step 7
As the porridge begins to thicken, it’s time to season. Add the soy sauce, tuna extract, and salt. Stir well. Now, generously add the 4 Tbsp of ground perilla seeds for an extra layer of nutty richness. Taste and adjust seasoning with more salt or soy sauce if needed.
Step 8
Your rich and creamy soybean milk, perilla seed, and mushroom porridge is ready! Serve hot and enjoy this incredibly satisfying and nutritious meal.
