| Prep: 20 mins | Cook: 40 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 12g | 1g | 51g |
| sugars | fibre | protein | salt |
| 28g | 5g | 6g | 0.2g |
Every now and then, my Southern palate craves something refreshing and unique that veers slightly off the beaten path of biscuits and fried chicken. On such occasions, one of my go-to dishes is the Perilla Seed Porridge (Deulkkae Juk). Originating from Korea, this nutritious, comforting porridge imbues a brilliant balance of sweet, mellow and nutty flavors that my Southern kitchen has come to cherish.
The Verse of Diversity
My culinary journey spanning the sandy coastlines of Charleston to the hearty pulses of Southern cooking culture has always been about getting the best of various worlds. Dishes like Perilla Seed Porridge (Deulkkae Juk) encapsulate this perfectly. While it’s a departure from my South Carolinian traditions, it introduces a whole new realm of possibilities, especially when it comes to beneficial, flavorful ingredients such as perilla seeds, jujube fruits, and Korean pear.
Celebration of Health
Being a surfer girl at heart, I’m always on the lookout for health-boosting recipes. The good news is that this delectable porridge doesn’t just satisfy my tastebuds, but it’s also a friend to my body. Perilla seeds are rich in omega-3 fatty acids and beneficial plant compounds, offering bonafide protection against heart disease and other health concerns. Moreover, the jujube fruits used in this recipe are known to help with digestion and promote better sleep.
In addition, the use of sweet rice, raisins, and honey subtly sweeten the porridge without relying heavily on refined sugar, which is a health win in my book.
Accompaniment Possibilities
Perilla Seed Porridge stands out beautifully on its own. However, it pairs exceptionally well with other dishes too. I’ve often served this porridge as a refreshing dessert after a delightful feast of Southern-fried chicken with a side of coleslaw. The sweet, health-boosting characteristics of the porridge work wonderfully to counterbalance the savory richness of the chicken. And who knows, perhaps one day its place on the Southern menu might be as firm as my beloved biscuits!
What You’ll Need
- 1 cup of perilla seeds
- 1/2 cup of sweet rice
- 6 cups of water
- 1 cup of diced jujube fruits
- 1 cup of diced Korean pear
- 1 cup of raisins
- 1/2 cup of honey
- 1/2 teaspoon of salt
Method
Step One
Begin by soaking the perilla seeds and sweet rice in a bowl with enough water to cover them, for about 2 hours. This is important in softening the seeds and rice, as well as releasing their flavours.
Step Two
Next, drain the water from the perilla seeds and sweet rice. Put them in a blender, add 6 cups of water, and blend until they have a smooth porridge-like consistency.
Step Three
After preparing the rice and seeds mix, transfer it into a pot and add the diced jujube fruits, diced Korean pear, and raisins. Civilization is key in integrating all the flavours together.
Step Four
Turn the stove on medium heat and let the porridge boil for about 40 minutes, or until the fruits are well cooked and the porridge has thickened to your desired consistency. Be sure to stir occasionally to avoid sticking or burning.
Step Five
When the porridge has thickened, add the honey and salt. Stir well to make sure they’re evenly distributed throughout the porridge. The honey and salt offer a delightful contrast of flavors, with the honey adding a natural sweetness and the salt enhancing the savory taste of perilla seeds.
Step Six
Remove the porridge from the heat and allow it to cool before serving. Your delicious and nutritious Perilla Seed Porridge (Deulkkae Juk) is ready to enjoy!
