Sweet Potato and Millet Porridge
Nostalgic Flavors: Healthy and Sweet Porridge Made with Dried Sweet Potato and Millet
Does the word ‘famine food’ (guhwanjamul) evoke memories of harder times? Among them, the porridge made from dried sweet potatoes, known as ‘ppettegi-juk’, is a dish that brings nostalgia to many. Today, we’re reinterpreting that old-fashioned taste with a modern twist, introducing a healthy porridge made by simmering dried sweet potatoes with nutrient-rich millet. To suit contemporary palates, we’ve added smooth milk and sweet honey to make it even more delicious. The fun texture of the popping millet grains adds an interesting element, and its nutty yet subtly sweet flavor makes it a wonderful snack or a satisfying meal replacement.
Porridge Ingredients
- 180g Steamed and Dried Sweet Potato
- 100g Glutinous Millet
- 100g Red Beans
- 2.8 liters Water (for cooking the porridge)
- 200ml Milk
- A little Pine Nuts (for garnish)
- A little Red Dates (for garnish)
Seasoning
- 1/2 tsp Fine Salt
- 3-4 Tbsp Honey (adjust to taste)
- 1/2 tsp Fine Salt
- 3-4 Tbsp Honey (adjust to taste)
Cooking Instructions
Step 1
Before you start cooking, let’s prepare the ingredients. Use the steamed and dried sweet potato as is. Wash the red beans thoroughly and soak them in water for half a day (at least 6 hours). Also, soak the glutinous millet in clean water for 1-2 hours; this will help it cook tenderly.
Step 2
In a pot, combine the prepared steamed and dried sweet potato and the soaked red beans. Add 1 liter of water and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer until the sweet potato and red beans are tender.
Step 3
After the water has reduced somewhat in step 1, add another 1 liter of water. Continue to simmer over medium-low heat until the red beans are fully cooked and very soft. This process allows the savory flavor of the red beans to fully infuse into the mixture.
Step 4
Once the red beans are completely cooked and soft, transfer them to a blender or use an immersion blender to purée them until smooth. Blending the beans until they are almost unnoticeable will result in a much smoother porridge texture.
Step 5
Now, in the same pot with the puréed red beans, add the remaining 800ml of water and the pre-soaked glutinous millet. Bring to a boil over high heat, then reduce to low heat. Stir constantly as it cooks until the millet grains pop open and become tender. It’s crucial to stir frequently to prevent the millet from clumping.
Step 6
Once the glutinous millet is fully cooked and tender, slowly pour in the 200ml of milk. Continue to stir over low heat until the porridge reaches your desired consistency. If it becomes too thick, you can add a little more water or milk to adjust.
Step 7
Finally, it’s time to season the porridge. Add 1/2 teaspoon of fine salt and 3-4 tablespoons of honey, and mix well. The amount of honey can be adjusted according to your preference. Taste and adjust the sweetness and saltiness as needed.
Step 8
Ladle the finished sweet potato and millet porridge into a beautiful bowl. Garnish generously with pine nuts and thinly sliced red dates for added nutrition, flavor, and visual appeal. Enjoy it while it’s warm!
