A Spoonful of Seoul
Warm Korean-Style Rice Porridge with Peanut Butter, Toasted Flour, and Fresh Fruit
30 minutes
Serves 4
BreakfastVegetarian
Herb's take
Korea meets comfort in a bowl: creamy congee gets a nutty upgrade thanks to peanut butter and a quick DIY peanut flour. Along the way, you'll learn the magic of toasting flour and how peanut butter can transform your breakfast game.
Ingredients
Yield
4
Instructions
- 01Place a small skillet over medium heat, add the all-purpose flour, and toast for 5 to 7 minutes, stirring constantly until the color turns pale gold and nutty. Remove from heat and let cool.
- 02Combine the rinsed rice and water in a large saucepan. Bring to a boil over high heat, then reduce heat to low, partially cover, and simmer for 20 minutes, stirring occasionally so nothing sticks.
- 03Stir in the toasted flour, whisking to avoid lumps. Simmer another 5 minutes until the porridge thickens and the rice is creamy-soft.
- 04Remove from heat. Stir in peanut butter, salt, and sugar until fully incorporated.
- 05Ladle into bowls. Top each portion with banana and strawberry slices, then finish with a sprinkle of toasted sesame seeds. Serve warm and eat with a spoon.
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