Sweet and Chewy Corn Porridge (Oksoosubeombyeok)
Making Traditional Korean Corn Porridge (Oksoosubeombyeok)
Introducing a recipe for Oksoosubeombyeok, a delightful Korean corn porridge that’s perfect as a snack or a satisfying light meal. After a recent trip to Hoengseong, Gangwon Province, I was captivated by the corn porridge served at a local restaurant. Upon returning home, I was inspired to recreate this sweet and chewy dessert. Its nostalgic flavor and comforting texture will surely bring back fond memories and delight everyone, young and old. The harmony of nutty corn and sweet red beans is truly exquisite.
Ingredients- 1 cup dried glutinous corn kernels
- 1/2 cup dried adzuki beans (or red beans)
- Water (enough to cover beans)
- 2 Tbsp sugar (for cooking beans)
- 1/4 tsp salt (for cooking beans)
- 2 Tbsp glutinous rice flour (for thickening)
- 10 Tbsp water (to mix with rice flour)
- 3 Tbsp sugar (optional, for sweetening the final porridge)
Cooking Instructions
Step 1
Prepare 1 cup of dried glutinous corn kernels, ensuring the husks are removed. These kernels are very hard, like stones, so they need to be soaked thoroughly for at least a full day to become tender. Soak them in plenty of water overnight.
Step 2
In a separate bowl, soak 1/2 cup of dried adzuki beans in cold water. Adzuki beans swell up relatively quickly, so you can soak them along with the corn. They will approximately double in volume after soaking for 2-3 hours.
Step 3
Once the corn kernels are well-soaked, transfer them to a pressure cooker and add enough water to cover them completely. Bring to a boil over high heat. Once the pressure cooker starts to whistle, reduce the heat to medium-low and continue to cook for another 10 minutes. This ensures the corn becomes wonderfully soft and tender.
Step 4
For the adzuki beans, add 2 tablespoons of sugar and 1/4 teaspoon of salt. Cook them until they are tender and slightly syrupy. You can also use red beans if preferred, as their sweetness complements the corn porridge beautifully. Skim off any foam that rises to the surface during cooking for a cleaner taste.
Step 5
Continue cooking the adzuki beans until most of the liquid has reduced to a thick syrup. At this stage, the cooked beans are already delicious on their own and will add a lovely sweetness to the corn porridge.
Step 6
Combine the cooked corn kernels and the prepared adzuki beans in a pot. We will now mix these together to create the characteristic thick porridge consistency.
Step 7
In a small bowl, mix 2 tablespoons of glutinous rice flour with 10 tablespoons of water. Stir gradually until you achieve a smooth, lump-free paste. The consistency should be like a thin batter, pourable but not watery. This mixture will be added to the pot to thicken the porridge.
Step 8
Pour the rice flour mixture into the pot with the corn and beans. Cook over low heat, stirring gently, just until the porridge thickens to your desired consistency. If you prefer it sweeter, you can stir in an additional 3 tablespoons of sugar at this point. The resulting Oksoosubeombyeok will be wonderfully thick, sweet, and chewy! While it might not be exactly like the restaurant version on the first try, it’s a delicious homemade success. Enjoy it warm for a comforting treat, or chilled for a chewier texture.
